Triple Chocolate Cheesecake

TIER 1

Triple Chocolate Cheesecake

Unlike a traditional dense cheesecake, this one has a light, mousse-like texture (Triple Chocolate… Choussecake?!). The process is simple as we start by making a ganache with cream cheese, then fold in whipped cream to create that incredible texture. Each layer is easy to replicate since the measurements are nearly identical, with just a few small tweaks. The only tricky part is waiting for each layer to set! But once it’s ready to serve, you’re left with a beautiful ombré effect.

1
8" CHEESECAKE

Ingredients

Chocolate Cookie Base
120g Oreos
20g-40g Unsalted Butter

Milk Mixture
275g Whole Milk
30g Honey

White Chocolate Layer
75g Milk Mixture (Above)
60g White Chocolate, Chopped
75g Double/Heavy cream
90g Cream Cheese, Full Fat
60g Double/Heavy cream

Milk Chocolate Layer
75g Milk Mixture (Above)
60g Milk Chocolate, Chopped
6g Cocoa Powder
75g Double/Heavy cream
90g Cream Cheese, Full Fat
60g Double/Heavy cream

Dark Chocolate Layer
75g Milk Mixture (Above)
65g Dark Chocolate (70% Cocoa Solids), Chopped
75g Double/Heavy cream
90g Cream Cheese, Full Fat
60g Double/Heavy cream

Special equipment

Food processor
8×2.75” ring mold
Acetate (optional)
Hand blender
Stand mixer

Chocolate Cookie Base

1. Add the Oreos into a food processor and blend to a fine crumb. If you want, you can remove the white filling and just use 120g of Oreo biscuits. 

2. Pour these into a medium bowl and set it to one side.

3. Add the butter into a small saucepan and place it on a low heat until melted.

4. Slowly pour about half of the butter mixture into the Oreos and stir to combine. Keep adding butter until the mixture resembles slightly wet sand. Oreos don’t require as much butter to pull together unlike a traditional biscuit base so add it slowly to avoid a very wet biscuit mixture. 

5. Take an 8×2.75” ring mold and place a piece of acetate along the inside. Acetate isn’t completely necessary as we are freezing the mousse. If you don’t have acetate you can simply heat the outside of the ring mold with a hair dryer/heat gun when you need to demold it. Acetate just makes this process much easier and you end up with a slightly cleaner finish. Place the ring onto a baking tray.

6. Pour the Oreo mixture into the base of the ring and use the back of a measuring cup or something flat, to smooth the base out so that it is even. Place the tray into the freezer. 

Milk Mixture

1. Add the milk and honey into a small saucepan, and place it over a medium-low heat until it is steaming – stirring occasionally. We are going to split this mixture between all three cheesecake bases. 

The process for making the layers is identical, so it is easiest to set up three measuring jugs at once, each with the chopped chocolate in, then pour in the weighed milk mixture. 

White Chocolate Layer

1. Into a tall jug, add the chopped chocolate, and pour over 75g of the hot milk mixture. The mixture needs to be hot so that the chocolate melts. Let it sit for 2 minutes before blending until smooth.

2. Add in the cream cheese, and the 75g of double/heavy cream. Blend again until smooth and there are no lumps of cream cheese. Cover the surface with clingfilm and refrigerate for 3 hours (or longer if needed).

Milk Chocolate Layer

1. Into a tall jug, add the chopped chocolate, and cocoa powder, and pour over 75g of the hot milk mixture. The mixture needs to be hot so that the chocolate melts. Let it sit for 2 minutes before blending until smooth.

2. Add in the cream cheese, and the 75g of double/heavy cream. Blend again until smooth and there are no lumps of cream cheese. Cover the surface with clingfilm and refrigerate for 3 hours (or longer if needed).

Dark Chocolate Layer

1. Into a tall jug, add the chopped chocolate, and pour over 75g of the hot milk mixture. The mixture needs to be hot so that the chocolate melts. Let it sit for 2 minutes before blending until smooth.

2. Add in the cream cheese, and the 75g of double/heavy cream. Blend again until smooth and there are no lumps of cream cheese. Cover the surface with clingfilm and refrigerate for 3 hours (or longer if needed).

Assembly

The assembly process is slightly tedious, as you have to wait for each layer to set before you can add the next one!

1. Remove the white chocolate layer from the fridge and place it into a medium bowl or the bowl of a stand mixer fitted with a whisk attachment. Whisk on a medium speed, until the mixture thickens and holds a medium peak. Set this to one side.

2. Into a bowl, add the remaining 60g of double/heavy cream and whisk until it holds a medium peak. Note – 60g can actually be quite tough to whisk if you are using an electric stand mixer so it is worth mixing 100g so that the whisk attachment can actually catch it, then just weigh the required 60g of cream.

3. Take the 60g of whipped cream, and fold this through the white chocolate layer, until smooth and combined. The final texture of the mixture should be thick, but still soft and slightly runny. We want a texture where we can pour the mousse into the tin and it will almost settle itself without too much assistance!

4. Remove the chilled chocolate base from the freezer and pour the white chocolate layer in. It should spread to the edges and settle, but if not just use a palette knife or a spoon to gently spread it, so that it is even. You can even give the tray a bit of a tap on the work surface to help it settle. Place the tray into the freezer for 30-60 minutes, or until the white chocolate layer feels firm enough to the touch to support another layer of mousse.

5. Repeat this exact same process with the milk chocolate and dark chocolate layers, freezing the mousse in between the milk and dark chocolate each layer. Note that because these layers have more cocoa solids, they will become thicker more quickly as you whisk them, so be careful not to over-whisk them and let them become too thick. 

6. Once you have added the dark chocolate layer, place the entire cheesecake into the freezer. If you need to serve this quickly, 2-3 hours in the freezer will be absolutely fine, but you can also freeze it overnight too.

7. When you are ready to serve, remove the cheesecake from the freezer, and lift it onto your serving dish. Carefully pull off the ring mold and then peel away the acetate, to reveal a smooth cheesecake. The cheesecake now needs 2 hours to defrost before you can eat it (maybe slightly less if you only freeze it for 2-3 hours). Or, you can defrost it for 2 hours then get it straight into the fridge.

8. Just a note that the longer you leave it at room temperature, you will begin to see the base ‘weep’. This is just because the sugar draws moisture from the cheesecake mixture. Nothing has gone wrong, it’s just a natural scientific occurrence of the ingredients of the hygroscopic properties of sugar! 

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Chocolate Orange Swirl Cookies

TIER 1

Chocolate Orange Swirl Cookies

These stunning cookies use the same base dough, one flavoured with orange and the other flavoured with cocoa powder. The doughs are laid on top of each other and carefully rolled into a tight log to create the spiral effect. You can get creative and colour one of the doughs, or even make a quick ganache and sandwich the cookies together!

18-20
COOKIES

Ingredients

Chocolate Dough
170g Plain/All-Purpose Flour
2g Fine Sea Salt
30g Cocoa Powder
80g Icing/Powdered Sugar
30g Ground Almonds
110g Unsalted Butter, Cold & Cubed
40g Whole Eggs

Orange Dough
200g Plain/All-Purpose Flour
2g Fine Sea Salt
80g Icing/Powdered Sugar
30g Ground Almonds
110g Unsalted Butter, Cold & Cubed
Zest 1 Medium Orange
40g Whole Eggs

Egg Wash
1 whole egg, whisked

Special equipment

Stand mixer
Silicon mats (optional)
Rolling pin

Chocolate Cookie Dough

1. Add all of the dry ingredients into the bowl of a stand mixer, along with the cubed butter. 

2. Mix on a medium low speed for 2-4 minutes, until the butter has broken down, and the mixture has a breadcrumb/sandy-like texture. 

3. Pour in the egg mixture and mix for about 20 seconds, the dough will not pull together however, so remove the bowl from the mixer and squeeze the dough with your hands, until it forms a dough. 

4. Place the dough in between two silicon mats or pieces of parchment paper and roll it to about 3-5mm thick – the thinner the better really. You want to roll it as best as possible into a neat rectangle shape as that will reduce the wastage later on. 

5. Place the dough into the fridge for a minimum of 3 hours. 

Orange Cookie Dough 

1. Add all of the dry ingredients into the bowl of a stand mixer, along with the cubed butter. 

2. Mix on a medium low speed for 2-4 minutes, until the butter has broken down, and the mixture has a breadcrumb/sandy-like texture. 

3. Pour in the egg mixture and mix for about 20 seconds, the dough will not pull together however, so remove the bowl from the mixer and squeeze the dough with your hands, until it forms a dough. 

4. Place the dough in between two silicon mats or pieces of parchment paper and roll it to about 3-5mm thick – the thinner the better really. You want to roll it as best as possible into a neat rectangle shape as that will reduce the wastage later on. 

5. Place the dough into the fridge for a minimum of 3 hours. 

Assembly

1. Once the doughs have chilled remove them from the fridge, and apply a light egg wash to the chocolate dough. Then, lift the orange dough on top, gluing it in place.  

2. Leave them at room temperature to soften for just a few minutes – this will make them easier to roll.

3. Once softer, with the chocolate dough on the bottom, carefully roll the dough, lengthways (with the short side of the rectangle of dough facing you),  into a tight log. Wrap this in clingfilm and then refrigerate for at least 1 hour

4. Before they are done chilling, preheat the oven to 150C/300F, non-fan assisted.

5. Once chilled, use a very sharp knife to cut the log into discs of equal thickness – about 5mm, then lift the biscuits onto a tray lined with a silicon baking mat.

6. Immediately place the tray into the oven and bake until lightly golden around the edges – about 20-25 minutes. Allow to cool then serve. 

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Chocolate and Raspberry Soufflé

TIER 1

Chocolate and Raspberry Soufflé

I’ve cheated a bit in Tier 1 and used the chocolate soufflé recipe from my book, because you honestly can’t beat it! But I tried adding a frozen raspberry insert in the middle, which oozes out once baked, and it really takes the dessert to the next level from both a flavour and a wow factor perspective. Make sure you use good quality chocolate with 50-60% cocoa solids to ensure the right consistency.

4-5
SOUFFLÉS

Ingredients

Raspberry Insert
50g Raspberry Jam
50g Fresh Raspberries
Splash of Water

Chocolate Soufflé

 – Beurre Manie
50g Unsalted Butter, Softened
50g Plain Flour
Pinch of sea salt

 – Chocolate Base
270g Whole Milk
50g Granulated/Caster Sugar
200g Chopped Dark Chocolate, 50-60% Cocoa Solids
110g Egg Yolks

French Meringue
180g Egg Whites
70g Granulated/Caster Sugar

Special equipment

3.8cm x 1.9cm silicone half-sphere mould (15 hole) OR a small silicone ice cube tray
Stand mixer
Piping bags
Ramekins

Raspberry Insert

1. Into a medium saucepan, add the fresh raspberries, raspberry jam and just a little splash of water (3 tsp roughly).

2. Place it over a medium low heat, and stir it together until the raspberries have broken down, and it is bubbling and has thickened just slightly. 

3. Into a silicone half sphere mould, or a silicone ice cube tray, pour the raspberry mixture in, spread it out so it is even, and then freeze for 3 hours or until it is solid.

Chocolate Soufflé

 – Beurre Manie

1. Into a small bowl, add the butter, flour and salt and use a spatula to form it into a paste. Sometimes it is actually easier just to use your hands and mix it together as the quantities are so small. 

2. Set this bowl to one side.

 – Chocolate Base

1. Into a medium saucepan, add the milk and sugar. Place it over a medium heat and stir occasionally until the sugar has dissolved and the mixture is steaming.

2. Remove it from the heat and add in the beurre manie from above. Whisk this through until it has dissolved, then place the pan back on the heat and whisk constantly until the mixture has thickened and holds a slightly more elastic consistency.

3. Remove it from the heat and whisk in the chocolate until the chocolate has completely dissolved. Don’t worry if it looks slightly greasy or split here. Scoop this mixture into a medium bowl.

4. Add the egg yolks on top and immediately whisk this (to make sure the eggs don’t cook from the heat), until you have a smooth, glossy mixture.

5. Cover the surface with cling film and let it rest for 30 minutes. 

French Meringue & Assembly

1. Preheat the oven to 160C/320F Fan Assisted

2. Lightly grease the ramekins with soft butter, using an upwards stroking motion.

3. Tip in a few tablespoons of sugar and swirl this around, tipping out the excess. Place these on a tray and set to one side.

4. Meanwhile, add the egg whites into the bowl of a stand mixer fitted with a whisk attachment and whisk on a medium low speed until the mixture is frothy and thick bubbles have formed.

5. With the speed on medium, slowly add in the sugar a tablespoon at a time, waiting about 15 seconds in between each addition.

6. Once you’ve added all the sugar, keep whisking until you have a stiff meringue.

7. Fold the meringue in thirds, into the chocolate base, until you have a homogenous mixture with no streaks of meringue. 

8. Remove your frozen raspberry inserts from the freezer.

9. Add the soufflé mixture into a piping bag, and pipe the mixture into the ramekins, filling them about 3⁄4 of the way. Then press your raspberry into the middle and cover it up, filling the ramekin to the top with the remaining soufflé mixture.

10. Use a palette knife to smooth the top and create a flush edge, then quickly run your thumb around the outside of the soufflé to create a rim.

11. Place them into the oven immediately and bake for 18 minutes.

12. Remove them from the oven and serve immediately. They should be well risen!

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Chocolate Mousse Cake

TIER 1

Chocolate Mousse Cake

There are only two elements to this cake – the sponge and the mousse. I show you how to master each one, then it’s just a case of building your cake! I recommend using a ring mould for the most professional finish, and running a warm palette knife over the top of your mousse to create a smooth top. This is such a simple recipe but it looks amazing, the texture is divine, and it’s so full of flavour.

1
6-INCH CAKE

Ingredients

Chocolate Sponge
80g Egg Yolks
20g Caster Sugar (A)
60g Caster Sugar (B)
150g Egg Whites
40g Plain Flour
28g Cocoa Powder
50g Vegetable Oil
30g Whole Milk

Chocolate Mousse
170g Whole Milk
120g Chocolate (70% Cocoa Solids), Finely Chopped
120g Chocolate (30% Cocoa Solids), Finely Chopped
300g Double/Heavy Cream
Pinch Sea Salt Flakes

Special equipment

39cm x 27cm baking tray
Electric hand whisk (or stand mixer)
Hand blender
16cm ring mould (4.5cm high)

Chocolate Sponge

1. Preheat the oven to 180C/356F Non-Fan Assisted (160C Fan Assisted) and then lightly grease a medium-sized baking tray (this recipe uses a 39cm x 27cm tray). Cut a rectangle of parchment paper so that it fits neatly inside the tray, and press it in firmly with your hands. 

2. Into a medium bowl, add the egg yolks and sugar (A). Whisk the mixture with an electric hand mixer (or in a stand mixer) until it is thicker in volume and pale in colour. About 1-2 minutes. Set this to one side. 

3. Into a medium bowl, add the egg whites and using an electric hand whisk (or a stand mixer) whisk on a medium-low speed. Once the mixture is frothy, increase the speed to medium and slowly add the sugar (B), about 1 tablespoon at a time. Whisk until you have a medium-stiff peak to the meringue.

4. Pour the egg yolk mixture on top of the meringue and gently fold it through using a spatula until well combined.

5. Next, sift in the plain flour & cocoa powder, and fold it in carefully until it is fully incorporated. 

6. Finally, pour in the vegetable oil and whole milk. Use a spatula to fold this in, making sure to scrape the bottom of the bowl.

7. Pour the batter onto the lined tray, and then using a spatula, spread the batter out evenly. Try to ensure the batter is relatively even.

8. Bake the sponge for 12 minutes then allow it to cool for 30 minutes at room temperature. 

Chocolate Mousse

1. Add the milk to a small saucepan and place it onto a medium low heat, stirring occasionally. 

2. Meanwhile, add the chopped chocolate into a medium bowl. 

3. Once the milk is simmering, pour it over the chocolate and let it sit for 2 minutes with a plate on top.

4. Then, remove the plate and use a hand blender to blend the milk and chocolate until smooth and set it to one side.

5. Into a medium bowl, add the cream and use an electric hand whisk to whisk it to a soft-medium peak.

6. Then, whisk the cream through the chocolate mixture in three parts until smooth. It’s important to whisk it through, as if you try to fold it, the cream will not incorporate properly and remain lumpy.

7. Lastly, fold in the salt.

Assembly

1. Take your cooled sponge and tip it out onto a silicon mat/piece of parchment paper.

2. Use your cake ring to cut 2 circles out of the chocolate sponge.

You will have enough remaining sponge to make the Tier 2 recipe, so make sure to save this if you’re moving straight onto Tier 2!

3. Take one of the sponges and place it on a tray lined with a silicon mat/piece of parchment paper. Place your cake ring over the top and gently push the sponge to the sides of the cake ring to make sure it’s even and there are no gaps.

4. Pour your chocolate mousse over the sponge until it reaches halfway up the cake ring. Then add your second layer of chocolate sponge and pour the remaining chocolate mousse over the top until it reaches the top of the cake ring.

You may have a little mousse left over but you can pour this into ramekins to have little pots of delicious chocolate mousse!

5. If you have a slightly uneven top to your mousse cake, heat the edge of a palette knife or scraper and run it evenly over the top of the cake to smooth out the top.

6. Place the cake in the fridge for at least 4 hours until set and ready to serve.

7. To remove the ring, simply gently heat the sides with a blowtorch and it should lift off smoothly. Finish with a pinch of flaky sea salt just before serving.

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Chocolate Praline Mousse Cakes

TIER 2

Chocolate Praline Mousse Cakes

In Tier 2 we add two extra elements to really level up the cake – a hazelnut praline filling and a cocoa gavotte decoration. I’ve turned these into individual plated desserts by using smaller ring moulds, but you can make one large mousse cake if you’d prefer. I’ve adjusted the mousse recipe slightly here and only used 70% cocoa solids, but if you prefer a sweeter flavour then follow the same 50/50 split as Tier 1.

5
7CM MOUSSE CAKES

Ingredients

Hazelnut Praline

165g Caster Sugar
50g Water
250g Whole Roasted Hazelnuts, Without Skins
Pinch of Flaked Sea Salt

Chocolate Sponge

40g Egg Yolks
10g Caster Sugar (A)
30g Caster Sugar (B)
75g Egg Whites
20g Plain Flour
12g Cocoa Powder
25g Vegetable Oil
15g Whole Milk

Chocolate Mousse

130g Whole Milk
10g Honey
175g Chocolate (70% Cocoa Solids), Finely Chopped
220g Double/Heavy Cream
Pinch Sea Salt Flakes

Cocoa Gavotte

150g Water
15g Unsalted Butter
1g Salt
11g Plain Flour
30g Icing/Powdered Sugar
3g Cornstarch/Cornflour
35g Egg Whites
4g Cocoa Powder

Special equipment

Digital thermometer
Hand blender
Silicon mat
Food processor
Electric whisk
Small baking tray (16cm x 26cm)
5 7cm mousse rings (3.5cm high)
Heat gun/Blow torch

Hazelnut Praline

1. Into a medium saucepan, add the sugar & water. Place it on a medium heat, and cook the mixture until it reaches 110C/230F on a digital thermometer. 

2. Once at 110C/230F, pour in the hazelnuts. Stir constantly with a spatula. The mixture will initially look quite clumpy, then the sugar will crystallise, but eventually, as you keep stirring, the sugars will caramelise and you should have a deep golden caramel surrounding the nuts. It will take 3-5 minutes. 

3. Immediately remove the pan from the heat, and tip the caramelised nuts onto a baking tray lined with a silicon mat. Sprinkle some sea salt flakes on top and let it set completely at room temperature for 30 minutes. 

4. The praline should then be completely cool and solid to the touch. Break it into pieces and add it into a high-powered food processor. Blend for 3-4 minutes, scraping it down every so often, until you have a smooth, nutty paste. Store in an airtight container. 

Chocolate Sponge

1. Preheat the oven to 180C Non-Fan Assisted (160C Fan Assisted) and then lightly grease a small baking tray (this recipe uses a cm x cm baking tray). Cut a rectangle of parchment paper so that it fits neatly inside the tray, and press it in firmly with your hands. 

2. Into a medium bowl, add the egg yolks, and sugar (A). Whisk the mixture with an electric hand mixer until it is thicker in volume and pale in colour. About 1-2 minutes. Set this to one side. 

3. Into a medium bowl, add the egg whites and using an electric hand whisk, whisk on a medium-low speed. Once the mixture is frothy, increase the speed to medium and slowly add the sugar (B), about 1 tablespoon at a time. Whisk until you have a medium-stiff peak to the meringue.

4. Pour the egg yolk mixture on top of the meringue and gently fold it through using a spatula until well combined.

5. Next, sift in the plain flour & cocoa powder, and fold it in carefully until it is fully incorporated. 

6. Finally, pour in the vegetable oil and whole milk. Use a spatula to fold this in, making sure to scrape the bottom of the bowl.

7. Pour the batter onto the lined tray, and then using a spatula, spread the batter out evenly. Try to ensure the batter is relatively even.

8. Bake the sponge for 10-12 minutes, until dry to the touch, then allow it to cool for 30 minutes at room temperature.

Chocolate Mousse

1. Into a small saucepan, add the milk and honey and place it onto a medium low heat, stirring occasionally. 

2. Meanwhile, add the chopped chocolate into a medium bowl. 

3. Once the milk is simmering and the honey has dissolved, pour it over the chocolate and let it sit for 2 minutes.

4. Then, use a hand blender to blend until smooth and set it to one side.

5. Into a medium bowl, add the cream and use an electric hand whisk to whisk it to a medium-soft peak.

6. Then, whisk the cream through the chocolate mixture in three parts until smooth. It’s important to whisk it through, as if you try to fold it, the cream will not incorporate properly and remain lumpy.

7. Lastly, fold in the salt.

Assembly

1. Take your cooled sponge and tip it out onto a silicon mat/piece of parchment paper.

2. Use one of your mousse rings to cut 5 circles out of the chocolate sponge and place them inside of your mousse rings. Gently push the sponge to the sides of the mousse rings to make sure there are no gaps.

3. Next, add a dollop of hazelnut praline to the centre of each sponge (I like to use a piping bag). You want it to cover about ⅔ of the sponge, not go all the way to the sides. 

4. Then, add the chocolate mousse until it reaches the top of the mousse ring (again, I like to use a piping bag).

5. If your mousse is slightly thicker then use a palette knife to press the mousse to the edges and ensure there are no gaps. Then, heat your palette knife in some hot water, dry it with a tea towel and smooth the top of your mousse rings to ensure a nice even finish.

6. Place the cakes in the fridge for at least 3-4 hours until set and ready to serve. 

Cocoa Gavotte

1. Into a medium saucepan, add the water, salt & butter. Place it over a medium heat.

2. Meanwhile, into a medium bowl, add all of the remaining ingredients and whisk them together till smooth.

3. Once the water is boiling, slowly pour it over the bowl of ingredients, whisking constantly to ensure that the mixture is tempered.

4. Once you’ve added all the water, pour the mixture back into the pan, and whisk constantly over a medium heat until it thickens to a custard-like consistency.

5. Place a sheet of cling film over a small baking tray and pour your gavotte mixture on top. Place another sheet of cling film over the top and refrigerate it for 30 minutes – 1 hour.

6. Preheat the oven to 175C/345F.

7. Onto a tray lined with a silicon mat, take a dollop of the gavotte mixture and create a line of it at the top of your tray. Do the same about half way down your tray. Then, using a palette knife, spread it nice and thin. It needs to be thin (almost opaque) otherwise the texture won’t be correct.

8. Place it into the oven and bake for 12-15 minutes until crispy (the top might be slightly cracked).

9. Repeat this with a second tray of mixture. 

10. Once baked, allow them to cool for 5 minutes, then snap them into shards ready to decorate. It is best to make these fresh as they will soften the longer they are left. If you make them ahead of time, you can place them back into the oven for 2-3 minutes, to crisp up again. 

11. When ready to serve, remove your mousse cakes from the fridge and use a heat gun/blow torch to gently warm the sides of your mousses and lift off the cake rings.

12. Place your chocolate gavotte shards on top/around the sides of your mousses in whatever design you would like!

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Chocolate Babka

TIER 1

Chocolate Babka

I love the design of this Babka! It’s such a showstopper and so unbelievably tasty. This recipe teaches you the foundations of enriched dough, which we fill with a super easy chocolate filling. It’s just the braiding that requires a bit more brain power, but watch the video and I’ll walk you through it step by step – I promise it’s easier than it looks!

2
BABKAS

Ingredients

For the dough

750g White Bread Flour
150g Caster Sugar
15g Instant Dry Yeast
225g Whole Milk
165g Whole Eggs
9g Salt
1 Tsp Vanilla Bean Paste
150g Unsalted Butter, Cold + Cubed

For the chocolate filling

240g Unsalted Butter
160g Caster Sugar
80g Cocoa Powder
Pinch of sea salt flakes

For the egg wash

2 Egg Yolks (35g)
Splash of Water

For the sugar syrup

100g Caster Sugar
100g Water

Special equipment

Stand mixer
2 x 2lb loaf tins

1. Into the bowl of a stand mixer, add the milk and eggs followed by the strong white bread flour, the sugar, salt and yeast. Lastly, add the vanilla bean paste. Knead together on a medium-low speed (speed 3 on a KitchenAid) for 8 minutes.

2. Next, slowly add the butter a few pieces at a time (waiting 20-30 seconds between each addition), and keep kneading until smooth. You may need to scrape down the sides of the bowl to make sure all the butter is incorporated.  This will take about 10-12 minutes. 

3. Once your dough is ready, lift it out of the bowl and shape it into a tight ball. Place the dough into a lightly greased bowl and lightly grease the top of the dough (I use an oil spray but alternatively, you can put some oil on your hands and gently rub the dough). Cover the surface of the dough directly with cling film, and the top of the bowl. Chill in the fridge overnight (minimum 12 hours).

4. Just before you’re ready to roll your dough, make the chocolate filling. 

5. In a saucepan, melt the butter over a medium heat

6. In a separate bowl, add the sugar, cocoa powder and salt

7. Once your butter has melted, pour it over the dry ingredients and whisk until combined

8. Allow the mixture to cool at room temperature for about 15 minutes, stirring with a spatula occasionally until it becomes the consistency of soft butter. It may take longer if your room temperature is a little warmer. To speed it up, just pop it in the fridge and stir every few minutes. 

9. Once your Babka dough has chilled, lightly flour your surface and place the dough on top. Flour the dough and roll it out to roughly 18”x24” (roughly the width of your two loaf tins placed side by side). The dough should be nice and thin.

10. Next, spread your chocolate filling all over the top of the dough, right to the edges.

11. Using your hands, starting with the edge closest to you, roll the dough into a tight log, then place it in the freezer for 10 minutes (you can bend it slightly to make sure it fits!).

12. Once your dough has chilled, cut off any rough ends and then cut the dough lengthways directly down the centre. Next, place one half of the log over the top of the other half in a cross shape. Starting with one side of the cross, braid the dough into a tight plait, then repeat with the other side.

13. Line the bottom of your loaf tins with a piece of parchment paper. Place one of your tins next to the dough, cut the dough to the same length as the tin, then place it in your tin. Repeat with the other tin. You’ll likely have a little dough remaining.

14. Cover the tins with a tea towel and leave to proof for 2 hours. If you’re in a particularly cold kitchen, you can put your tins in the oven and add a small cup of boiling water to the bottom of the oven. Replace this every 30 minutes or so to speed up the proofing process slightly.

15. Preheat the oven to 160C/320F Non- Fan Assisted just before the time is up. 

16. Once your Babkas have proofed, mix together the egg wash ingredients and paint it over the Babkas.

17. Just before adding your Babkas to the oven, add some boiling water to a tray and place this on the bottom shelf of your oven. Add the Babkas to the middle shelf and bake for 60-70 minutes. To check they are cooked in the middle, probe the centre of the Babkas with a digital thermometer – they should be over 90C/195F.

18. Whilst the Babkas are baking, make your sugar syrup. Add the water and sugar to a saucepan and stir over a medium heat until it’s gently simmering and all the sugar has dissolved.

19. Once baked, remove the Babkas from the oven and lightly run a knife around the outside of the tins to loosen them. Tip them onto a wire rack and use a pastry brush to soak them in the sugar syrup. Wrap the Babkas in cling film and leave to cool for 1 hour. It’s important to leave them for an hour to allow the middle of the Babkas to completely set.

20. Once cooled, your Babka’s are ready to serve! They’re best eaten straight away (or within a few hours) as they have the tendency to dry out a little, but if you want to serve them later I’d pop them in the oven for 5-7 minutes before serving.

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Tier 3
Hazelnut Truffle

Tier 3: Hazelnut Truffle

We would love to see your Bake It Better creations!

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Tier 1
Baileys Yule Log

Tier 1: Baileys Yule Log

We would love to see your Bake It Better creations!

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Tier 3
Snickers

We would love to see your Bake It Better creations!

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Tier 2
Black Sesame & Blackberry

Tier 2: Black Sesame Praline & Blackberry

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 1
Roasted Hazelnut Tablet

Tier 1: Roasted Hazelnut Tablet

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 2
Chocolate Sheet Cake

Tier 2: Chocolate Sheet Cake

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Choux au Chocolat

Tier 3: Choux au Chocolat

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Chocolate Peanut Butter Cookies

Tier 2: Chocolate Peanut Butter Cookies

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Thick Milk Chocolate Chip Cookies

Tier 1: Thick Milk Chocolate Chip Cookies

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Bi-Color Pain Au Chocolat

Tier 3: Bi-Color Pain Au Chocolat

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 1
Pain Au Chocolat

Tier 1: Pain Au Chocolat

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Strawberry Shortcake

Tier 3: Strawberry Shortcake

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Gourmet Brownie

Tier 2: Gourmet Brownie

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3: Velvet Sprayed Cake

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Golden Gianduja Tart

Tier 3: Golden Gianduja Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 2
Chocolate Hazelnut Tart

Tier 2: Chocolate Hazelnut Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Chocolate Orange Cheesecake

Tier 1: Baked Chocolate Orange

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 1
Oreo & Vanilla Cheesecake

Tier 1: Oreo & Vanilla

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Chocolate Mousse Gateaux

Tier 3: Chocolate Mousse Gateaux

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 2
Black Forest Gateaux

Tier 2: Black Forest Gateaux

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 1
Sacher Torte

Tier 1: Sacher Torte

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Opera Cake

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 2
Chocolate Praline Finger Cake

Tier 2: Chocolate Praline Finger Cake

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Strawberry Roll Cake

Tier 1: Strawberry Roll Cake

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 2
Chocolate Moelleux

Tier 2: Chocolate Moelleux

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Strawberry Popsicle

Tier 3: Strawberry Popsicle

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 1
Chocolate Parfait

Tier 1: Chocolate Parfait

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Chocolate Praline Bon Bons

Tier 3: Chocolate Praline Bon Bons

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 2
Salted Caramel Bon Bons

Tier 2: Salted Caramel Bon Bons

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 1
Tempering Chocolate

Tier 1: Tempering Chocolate

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Chocolate Eclairs

Tier 3: Chocolate Eclairs

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 3
Chocolate Spider Web Mirror Glaze

Tier 3: Chocolate Spider Web Mirror Glaze

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 2
Chocolate Hazelnut Finger

Tier 2: Chocolate Hazelnut Finger

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 1
Chocolate Pot De Creme

Tier 1: Chocolate Pot De Crème

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

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Tier 1
Chocolate Chip Cookies

Tier 1: Chocolate Chip Cookies

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 3
Chocolate & Hazelnut Praline Tart

Tier 3: Chocolate & Hazelnut Tart

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter


Tier 2
Naked White Chocolate Drip Cake

Tier 2: Naked White Chocolate Drip Cake

We would love to see your Bake It Better creations!

Show off your skills by sharing your desserts

#BakeItBetter