Mint Chocolate Babka
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
There's something magical about swirling dark chocolate and fresh mint together in a soft, pillowy babka. This is one of my favorite weekend bakers because it comes together in just an hour, making it perfect for when you want something impressive without spending all day in the kitchen. The fresh mint not only gives you that wonderful cooling sensation but also aids digestion, so you can feel a little better about indulging in this treat. I love how the rich chocolate plays against the bright herbal notes of the mint, creating a sophisticated flavor that tastes far more complicated than it actually is. Once you master this recipe, you'll find yourself making it again and again.
Ella x
Ingredients
- 500all-purpose flour
- 250granulated sugar
- 250 nullunsalted butter
- 150milk
- 10active dry yeast
- 10mint extract
- 250dark chocolate chips
- 2eggs
- 15baking powder
- 5salt
- 50chopped fresh mint(for garnish)
Detail level
Instructions
- 1
Preheat oven to 180°C. Line a 20x20cm baking tray with parchment paper.
Tip: Optional: Dust the baking tray with flour for better release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Optional: Measure dry ingredients accurately for best results.
- 3
In a large mixing bowl, whisk together milk, butter, and mint extract.
Tip: Optional: Make sure to scrape the sides of the bowl for thorough mixing.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
Tip: Optional: Don't overmix the batter.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Optional: Stir in the melted chocolate until well combined.
- 6
Fold the chocolate into the batter until well combined.
Tip: Optional: Be gentle to avoid developing the gluten.
- 7
Pour half the batter into the prepared baking tray. Sprinkle with half the chopped fresh mint.
Tip: Optional: Use a spatula to create a decorative pattern on top.
- 8
Drizzle the melted chocolate over the batter, then sprinkle with the remaining chopped fresh mint.
Tip: Optional: Use a spoon to create a swirly design on top.
- 9
Pour the remaining batter over the chocolate, smooth the top, and bake for 35 minutes.
Tip: Optional: Rotate the baking tray halfway through baking for even baking.
- 10
Remove from the oven and let cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Tip: Optional: Dust with powdered sugar before serving.
- 11
Cut into 8 equal pieces and serve warm.
Tip: Optional: Store leftovers in an airtight container at room temperature for up to 2 days.
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