Chocolate Espresso Babka

The Cozy plum

Roll out the chilled brioche dough until it's 1/4" thick and 10"x14". Keep it in a rectangular shape as best as possible.

Combine melted chocolate, butter, powdered sugar, cocoa powder, and espresso powder until a spreadable paste forms.

Spread the filling over the dough, leaving 1" sides bare, then roll the dough into a spiral from one of the long sides.

Pinch the seam together along the entire roll, then place that side on the counter and roll slightly to seal.

Cut one inch off of each edge, then split the dough completely down the length of the roll. Pinch the top of one side together.

Twist the dough as many times as possible, keeping the cut sides completely up. 

Pinch the bottom edges to seal the dough together, then place in a loaf pan to rise and slightly fill up the pan.

Bake the babka at 375℉ for 25-30 minutes until golden brown and cooked inside. Spread with espresso simple syrup while hot.

Allow the Chocolate Espresso Babka to cool slightly, then slice and enjoy!