Chocolate Babka Recipe

Chocolate Babka

Portions

Serves 10

Ingredients:

Vegan Brioche Dough Ingredients
Vegan Chocolate Fudge Sauce Filling Ingredients
Sugar Syrup Glaze Ingredients
Order Ingredients

Method

Vegan Brioche Dough
  • Step 1: Mix together the active dried yeast, sugar and warm non-dairy milk. Wait for the yeast to start frothing, and add it to the mixing bowl of a stand mixer.
  • Step 2: Add the Nature's Charm Evaporated and Sweetened Condensed Coconut Milk, flour and salt.
  • Step 3: Knead the dough for about 10-15 minutes, until you get a smooth dough that comes together in a ball. Place the dough into a gently oiled bowl and allow to proof in a warm place for about 1 hour, or until doubled in size.
Vegan Chocolate Fudge Sauce Filling
  • Step 4: Mix together the Nature's Charm Chocolate Fudge Sauce and cocoa powder, a smooth, spreadable mixture.
Assembling the Vegan Chocolate Babka
  • Step 5: Lightly grease a loaf baking tin with a neutral-tasting oil (such as sunflower or vegetable oil).
  • Step 6: On a lightly floured surface, roll out the dough to a rectangle about 11x15 inches (28x38 cm) in size.
  • Step 7: Spoon the chocolate Filling over the rolled-out dough, and spread it out with an offset spatula all the way to the edges, until you get an even thin layer of chocolate Fudge sauce.
  • Step 8: Roll up the babka lengthwise. Position the rolled-up log seam side down, and cut it lengthwise in half. Turn each half of the log so that the cut side faces upwards, and twist the two halves strands around each other. Tuck the ends and transfer it into the loaf tin.
  • Step 9: Allow the babka to proof in a warm place for about 45 minutes to 1 hour, or until approximately doubled in volume.
  • Step 10: While the babka is proofing, pre-heat the oven to 355 °F (180 °C).
  • Step 11: Once proofed, gently brush the babka with about 1 tablespoon of the Evaporated Coconut Milk.
  • Step 12: Bake at 355 °F (180 °C) for about 30-35 minutes, on until golden brown on top and an inserted toothpick/skewer comes out any raw or half baked dough attached.
Sugar Syrup Glaze
  • Step 13: In a small saucepan, cook the sugar and water on medium-high heat until all the sugar has dissolved and the mixture forms a runny syrup.
  • Step 14: Brush the babka with the sugar syrup straight out of the oven. Allow the babka to cool in the loaf tin For 10- 5 minutes, then remove from the tin and place on a wire cooling rack to cool completely.
Serving and Storage
  • The vegan chocolate babka can be served either warm or cold. It keeps well in a closed container in a cool dry place for 3-4 days but it's at its most delicious on the first day.
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