Blackout Babka


By Mandy Silverman aka Mandyllicious-The Challah Guru

Inspired by Blackout Cake (which was invented during World War II by Brooklyn bakery Ebinger’s, in recognition of the mandatory blackouts to protect the Brooklyn Navy Yard), this deep dark chocolate babka with creamy dark chocolate pudding filling, coated in crushed Oreos and topped with dark chocolate glaze is not only is FREAKIN AMAZING, but is also a reminder that even in very dark times, deliciousness can often be found at the end.

Blackout Babka Dough
1/2 cup strong coffee or espresso
1 tablespoon vanilla
1 egg
1/3 cup full fat sour cream
3 tablespoons melted unsalted butter
1/4 cup dark brown sugar, packed
1 teaspoon table salt
1 1/2 cup bread flour
1/2 cup dark cocoa powder
1 tablespoon instant or bread machine yeast

Knead all ingredients together until smooth (around 5 minutes), add more flour or water, 1 tablespoon at a time if necessary to get your dough to the tacky not sticky stage.
Cover and rise 90 minutes

Pudding filling:
Over medium heat, mix together-
2 oz high quality
dark chocolate
1 cup boiling water
1/2 cup white sugar
1/2 teaspoon salt
Once the mixture is smooth and the sugar has dissolved, turn the heat down to low. Mix together 2 tablespoons cornstarch and 1 tablespoon cold water.
Pour into chocolate mixture.
Continue cooking and stirring until smooth and thick.
Add 2 tablespoons unsalted butter and stir until combined.
Shut the heat off and add 1 teaspoon vanilla. Stir.
Pour into a bowl and cover with plastic wrap. Be sure to press the plastic wrap directly onto the pudding. Refrigerate until completely cooled.
Once cooled, spoon onto a parchment lined cook sheet in 8 1” snakes. Freeze.
Once the dough has risen, divide in half. Roll each half into an 18”x 3” (ish) rectangle. Place half the frozen filling down the center of each rectangle. Bring the long ends up and seal tightly. Coat each strand in egg wash and coat in chocolate cookie crumbs. Twist the strands together and take one end and roll up.

Cover and rise 15-20 minutes.
Bake at 350 for 35 minutes.
Top with glaze if desired.
Think happy thoughts.
Makes 1 babka

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