Name: Chocolate Gingerbread Babka
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 4 cups all purpose flour; vanilla bean seeds; 4 teaspoons ground ginger; 4 teaspoons ground cinnamon; 1/2 cup sugar; 4 teaspoons active dry yeast; 2 teaspoons salt; 4 large eggs, room temperature; 1/2 cup milk, room temperature; 2 1/2 teaspoons vanilla extract; 14 tablespoons unsalted butter room temperature; 1 egg + 1 tablespoon water for egg wash; 8 tablespoons (1 stick) unsalted butter; oz Chuao chocolate gingerbread bar; 2 tablespoons crushed gingerbread; 1 teaspoon fresh grated ginger; 1/4 cup heavy cream; 1/2 cup powdered sugar; 1/3 cup cocoa powder; 1/4 teaspoon salt

Sweet chocolate gingerbread babka made with Chuao gingerbread chocolate bar for a truly decadent treat. This chocolate wreath is perfect for lazy Sunday mornings with family.

There is something about a loaf of swirly bread filled with chocolate that makes me deliriously happy. I've been craving this bread for months and finally gave in to those cravings. And half the bread is gone already. No regrets though cause this chocolate gingerbread babka was worth every single calorie.

Ack! The "c" word. I try not to use that word too much around here cause who wants to think about cal-you-know-what when you are trying to get your munch on, ammiright?

The inspiration to make a chocolate gingerbread babka came when I received a few Chuao chocolate bars (hint: we are giving away a few at the end of this post!) and saw their chocolate gingerbread flavor.

What I love about Chuao chocolate bars is they aren't simply a flavored chocolate bar. No, they really love playing with building up flavors with mix-ins to give the chocolate more depth and textural contrast which gives it a really nice mouth feel. The Chuao gingerbread bar had crunchy bits of gingerbread in the chocolate, and I played that up by adding a few more to the filling, plus adding fresh ginger. I also infused the babka dough with vanilla, ginger, and cinnamon so you get a lot of flavor in each bite.

Rolling out the chocolate gingerbread babka is incredibly simple, but gives the bread such a beautiful look. I've been playing around with adding different types of content to the blog and decided to make a gif of that process for you. It's not bad for only my second time, if I do say so myself.

You can create one large wreath like what you see here, or you can divide the dough in two and create two smaller wreaths for easier sharing.

GIVEAWAY TIME!

One lucky person will be able to receive a selection of Chuao chocolates. I've tried them all, and these are some of my favorite (but its really hard to choose!) The giveaway is open to US residents 18+ and ends 12/30. To enter, Follow Chuao on Instagram (@chuaochocolatier), then comment below with your username. For additional entries: Follow Chuao on Twitter (@chuacochocoholic) and comment with your username. Follow me on Twitter (@cookiedesire) and comment below with your username. You can also comment below sharing your favorite candy!

Chocolate Gingerbread Babka

Prep Time: 1 hour 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour 45 minutes

Ingredients

4 cups all purpose flour
vanilla bean seeds
4 teaspoons ground ginger
4 teaspoons ground cinnamon
½ cup sugar
4 teaspoons active dry yeast
2 teaspoons salt
4 large eggs, room temperature
½ cup milk, room temperature
2 ½ teaspoons vanilla extract
14 tablespoons unsalted butter room temperature
1 egg + 1 tablespoon water for egg wash

Filling

8 tablespoons (1 stick) unsalted butter
oz Chuao chocolate gingerbread bar
2 tablespoons crushed gingerbread
1 teaspoon fresh grated ginger
¼ cup heavy cream
½ cup powdered sugar
⅓ cup cocoa powder
¼ teaspoon salt

Instructions

In a mixer fitted with a dough hook, add the flour, vanilla bean seeds, ground ginger, ground cinnamon, sugar, yeast, and salt together and stir to combine.
Mix in the eggs until combined. Mix together the milk and vanilla extract and then add to the dough. Mix until it just starts to come together.
Beat the dough on low and add the butter one tablespoon at a time. Beat until that tablespoon of butter is incorporated before adding another tablespoon of butter. Repeat until all the butter is incorporated.
Once the butter is incorporated, bring the speed up to medium and beat for 8 minutes.
Lightly grease a bowl and add the dough to the bowl. Spray plastic wrap and place over the bowl.
Allow the dough to rise in a warm, dry area for about 2 hours, or in the refrigerator overnight.
While the dough is rising, make the filling.
Add all the ingredients for the filling to a small saucepan and heat on low. Stir constantly until the mixture is melted and fully incorporated. Set aside to cool slightly. It may firm up a bit when cool, so you may carefully reheat until it is spreadable when you are ready to use it,
Place the dough onto a floured surface and roll out until it is a long rectangle.
Spread the chocolate filling over the dough and roll the dough lenghtwise. Cut the dough in half, leaving a small bit of the dough attached at the top. Turn the cut pieces so the cut part is facing up. Twist the two pieces together, then bring the ends together to touch and form a wreath.
Carefully place on a parchment lined baking sheet and cover with plastic wrap.
Preheat the oven to 350 degrees F.
Uncover the dough and take the egg and water for the egg wash and brush over the dough. Bake for about 30 - 35 mins or until a golden brown. .

Comments

Traci | Vanilla And Bean says

January 06, 2017 at 7:28 pm

What a delicious idea to use gingerbread chocolate in this scrumptious babka, Amanda!! It's is absolutely gorgeous... and yes, I'm craving it now.. after the holidays have long past. I'm certain this didn't last long your you home... I would have devoured it way too fast! Happy New Year my dear! Looking forward to more fabulous recipes and inspirational photography this 2017!

laurel adelman says

January 05, 2017 at 5:17 pm

I can't believe I missed this as I am a chocoholic. Btw I sent you a FB message. Not sure if you got it, but wondered how you are. You might not remember me, but you were really helpful to me when I was thinking of starting a new blog. You really got me inspired!

- Amanda says
  
  January 07, 2017 at 3:50 pm
  
  Hi Laurel, of course I remember you! I did see your message, but I haven't had an opportunity to respond yet. I will once I have a free moment to give it the attention it deserves. I hope you are doing well! Merry Christmas and Happy New Year 🙂
  
  - laurel says
    
    January 17, 2017 at 5:31 am
    
    Thanks for your reply! I look forward to hearing how things are going:)
Angie W says

December 29, 2016 at 9:30 pm

Twitter follow you @wernie07

Thanks!

Angie W says

December 29, 2016 at 9:29 pm

Twitter follow Chuao @wernie07

Angie W says

December 29, 2016 at 9:29 pm

IG @ngiewerner

Angie W says

December 29, 2016 at 9:21 pm

My fave is probably a Crunchie bar

Juli Varvarezis says

December 29, 2016 at 1:31 pm

I follow you on Twitter - @jvarvarezis

Juli Varvarezis says

December 29, 2016 at 1:30 pm

I follow Chuao on Twitter - @jvarvarezis

Juli Varvarezis says

December 29, 2016 at 1:29 pm

I follow Chuao on Instagram - jvarvarezis

Judith says

December 29, 2016 at 12:28 pm

and i follow you on twitter (rontaljudith)

Judith says

December 29, 2016 at 12:28 pm

i follow on ig (jlrontal)

David says

December 28, 2016 at 5:41 pm

My favorite candy is anything that combines chocolate with something else, like caramel or peanut butter.

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