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.
Chocolate Gingerbread Babka
- 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
- 16 tablespoons unsalted butter room temperature
- 1 egg + 1 tablespoon water for egg wash
- 8 tablespoons 1 stick unsalted butter
- 8 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
- 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 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. .