Chocolate and cream cheese is definitely one of my favorite flavors combinations in desserts. I love how the acidity of the cheese combines just great with the sweetness of the chocolate, and together it creates a whole new flavor.
This chocolate chip cream cheese babka cake is perfect for weekend brunch or as a sweet and delicious breakfast. It’s quite easy to make, and the filling is satisfying and yummy. If you want to make a unique babka – this one is for you!
Serving it with chocolate sauce makes this cream cheese babka absolutely indulging and super decadent, and this is why I love it so much.
Chocolate Chip Cream Cheese Babka
For the dough:
- 500 grams flour
- 25 grams fresh yeast or 8 grams instant dry yeast
- 125 grams soft butter
- 100 grams sugar
- 2 large eggs
- Pinch of salt
- 200 ml. 3% fat natural yogurt
- 45 ml. milk
For cheese and chocolate filling:
- 50 grams ricotta cheese
- 100 grams sugar
- 1 tsp. vanilla extract
- 1 large egg
- 2 large egg yolks
- 30 grams cornstarch
- 100 grams dark chocolate chips
- Beaten egg for brushing
For chocolate sauce (for serving, optional):
- 50 grams dark chocolate
- 60 ml. heavy cream
Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10-12 minutes, until the dough is uniform, soft and slightly sticky.
Cover the bowl and let rise for about an hour or until it doubles in volume.
Cheese and chocolate filling: in medium bowl mix ricotta, sugar and vanilla until blended.
Add egg, egg yolks and cornstarch and continue mixing only until absorbed in the mixture. Refrigerate until assembly of the cakes.
Assemble the cakes: divide the dough into 2 equal pieces and grease the pans.
On a floured surface, roll each part into a rectangle about 1-2 cm thick.
Spread half of the cheese filling in a thin layer. Sprinkle with half the amount of chocolate chips.
Roll tightly into a roulade. Cut into 1-2 cm rolls and place in the pan.
Repeat with the second part of the dough and the remaining filling.
Cover the cakes and let rise for about 30-40 minutes, or until almost double the volume.
Preheat oven to 170c degrees.
Gently brush the cakes with some beaten egg.
Bake for about 35-45 minutes or until the cake golden and set.
Cool for about 1/2 hour at room temperature before serving.
Chocolate sauce: chop the chocolate and put in a small bowl.
Add in cream and melt together in the microwave or over double-boiler, until the mixture is smooth and completely melted.
Serve the cake with chocolate sauce on top.
- You can freeze the cake for up to 2 weeks.
- Add the chocolate sauce just before serving.
- Instead of dark chocolate you can use milk or white chocolate.
- The babka is at its best when fresh from the oven, so it's recommended to serve warm.
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