Chocolate Coconut Babka
Author: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • DOUGH
  • 4¼ cups all purpose flour
  • ½ cup granulated sugar
  • 2 tsp yeast (1 package fleishman's)
  • grated zest of 1 lemon
  • 3 extra large eggs
  • ½ cup water
  • ¼ tsp salt
  • ⅔ cup unsalted butter at room temperature
  • canola oil for greasing loaf pans
  • FILLING
  • ½ cup confectioner's sugar
  • ⅓ cup cocoa powder
  • 4½ oz dark chocolate (70%)
  • ½ cup melted unsalted butter
  • 1 cup coconut shavings
  • 2 tbsp granulated sugar
  • SYRUP
  • ⅔ cup water
  • 1¼ cups granulated sugar
Instructions
  1. mix together flour, sugar, yeast, and zest in a stand mixer with a dough hook.
  2. Add eggs and water and mix on medium for 5 minutes until the dough forms.
  3. Add the salt and the butter cubes one at a time. Mix for an additional 10 minutes on medium.
  4. Form the dough into a ball with well-floured hands. Place the dough into a large bowl brushed with canola oil. Cover with plastic wrap and place int the fridge over night.
  5. Grease two loaf pans (9x4inches) with canola oil. Cut the dough in half, placing one half onto a well-floured surface to be rolled out and the other place back into the bowl in the fridge.
  6. Sift the cocoa powder and confectioner's sugar. Melt the chocolate and add to the cocoa and confectioner's sugar. Melt the butter and add slowly to the mixture until a smooth chocolatey paste forms.
  7. Roll the dough out into a 15 x 11 inch rectangle. Trim the rectangle as necessary.
  8. Using a spatula, spread half of the chocolate paste over the dough leaving a ¾ inch border.
  9. Sprinkle the coconut over the chocolate
  10. Sprinkle 1 tbsp of sugar over the coconut.
  11. Brush water over one of the width-borders so that you can easily seal the babka when you roll it up.
  12. Starting from the other end, roll the babka up into a roulade.
  13. Seal the roll and place seam down.
  14. Trim ¾ inch off of both sides exposing the chocolate rings.
  15. Cut the babka length-wise into two equal pieces.
  16. Fold the left side over the right side, then the left side over the right side again.
  17. Gently place the babka into the greased pans.
  18. Preheat the oven to 375 F
  19. Bake for 30 minutes or until a toothpick comes out clean.
  20. Combine ⅔ cup water with 1¼ cup sugar into a small pot. Bring to a boil and remove from heat as soon as the sugar dissolves completely and the syrup is clear.
  21. Brush the cakes as soon as they come out of the oven with all of the syrup.
  22. Cool to warm and serve!
Nutrition Information
Serving size: 1 slice Calories: 220
Recipe by THE GRUMPY GOURMAND at http://www.thegrumpygourmand.com/2015/02/23/chocolate-coconut-babka/