Ruby Chocolate Babka
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
When I first discovered ruby chocolate, I was completely enchanted by its gorgeous pink hue and naturally fruity flavor. This babka is my love letter to that discovery, and honestly, it's become my go to recipe whenever I want something special without spending hours in the kitchen. The best part? Start to finish takes just over an hour, which means you can have warm, homemade babka on the table for dinner or a lazy weekend brunch. Ruby chocolate is packed with natural antioxidants that make it not just delicious but genuinely good for you, so you can feel a little less guilty about that second slice. The swirled layers of soft cake and melted chocolate studded throughout are pure bliss, and the final ruby glaze gives it that bakery quality finish that'll impress anyone lucky enough to taste it.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 200ruby chocolate chips
- 150unsalted butter, softened
- 2eggs
- 10 gbaking powder
- 5 gsalt
- 30 gruby cocoa powder
- 120 mlmilk
- 50ruby chocolate glaze(for serving)
Detail level
Instructions
- 1
Preheat the oven to 190°C (375°F).
Tip: Make sure to use a convection setting for an even bake.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a digital scale for accurate measurements.
- 3
In a separate large bowl, whisk together the softened butter and eggs.
Tip: Make sure the butter is at room temperature for the best results.
- 4
Add the cocoa powder to the butter mixture and whisk until well combined.
Tip: Use a spatula for easy mixing.
- 5
Gradually add the dry ingredients to the chocolate mixture, alternating with the milk.
Tip: Stop mixing as soon as the batter is combined.
- 6
Fold in the ruby chocolate chips.
Tip: Be gentle to avoid crushing the chocolate.
- 7
Pour the batter into a greased 9x13 inch baking dish.
Tip: Use a non-stick spray for easy release.
- 8
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Let the babka cool in the pan for 10 minutes before slicing.
- 9
Glaze the babka with the ruby chocolate glaze.
Tip: Let the glaze set before serving.
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