If you’ve never made Chocolate Babka, let me just say—you’re in for a real treat! This rich, buttery, chocolate-filled bread is a favorite in many homes, and after making it once, you’ll understand why. The combination of soft, pillowy dough swirled with smooth, melt-in-your-mouth chocolate is pure bliss. Whether you serve it for brunch, as a dessert, or just because you’re craving something sweet, Chocolate Babka never disappoints.
Why You’ll Love This Recipe
Chocolate Babka is the ultimate indulgence. The dough itself is soft and slightly sweet, but it’s the chocolate filling that truly steals the show. The layers of rich chocolate melt into the bread as it bakes, creating a beautifully twisted loaf that’s as impressive as it is delicious. And while it might look complicated, I promise it’s easier to make than it seems!
It’s perfect for special occasions or as a cozy weekend baking project. The best part? It’s versatile—you can make it with dark, milk, or even white chocolate. The texture is airy yet rich, making each bite a decadent experience.
Ingredients (Full list of ingredients below!)
For this Chocolate Babka, you’ll need a few pantry staples. Here’s a sneak peek at what you’ll need:
- Active dry yeast
- Warm milk
- Butter
- Eggs
- Sugar
- Flour
- Cocoa powder
- Dark chocolate (or your favorite chocolate)
- Vanilla extract
I’ll give you the full ingredient list further down, but this should give you a good idea of what you’re working with.
Directions
Step 1: Prepare the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. Then, add your butter, eggs, and a splash of vanilla extract. Slowly mix in the flour and salt until a soft dough forms. Knead the dough for about 10 minutes until it’s smooth and elastic. Cover the bowl with a kitchen towel and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Step 2: Make the Chocolate Filling
While the dough is rising, prepare the chocolate filling. Melt your dark chocolate in a microwave or over a double boiler, and once it’s melted and smooth, stir in cocoa powder and a bit of sugar. The mixture should be thick, creamy, and oozy—perfect for spreading over the dough later.
Step 3: Roll Out the Dough
Once the dough has risen, punch it down to release the air, then transfer it to a floured surface. Roll it out into a large rectangle—roughly 18 x 12 inches. Spread the chocolate filling evenly across the dough, leaving a small border around the edges.
Step 4: Shape the Babka
Now, it’s time to twist! Carefully roll up the dough from the long side, forming a log. Cut the log in half lengthwise so that you have two long strips. Twist the two strips around each other, forming a braid-like shape. Place the twisted dough into a greased loaf pan, tucking in the ends to seal it. Let it rise again for about 30 minutes to an hour, until it looks puffed up and ready to bake.
Step 5: Bake the Babka
Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until it’s golden brown on top and a toothpick comes out clean. Keep an eye on it during the last few minutes of baking to avoid overbaking.
Step 6: Glaze the Babka
Once the babka is baked, let it cool for about 10 minutes. In the meantime, make the glaze by heating a bit of sugar and water in a small saucepan until the sugar dissolves. Brush the glaze generously over the top of the warm babka to give it a beautiful, shiny finish.
Expert Tips and Tricks
- Don’t Rush the Rise: The key to a soft and fluffy babka is letting the dough rise fully. Be patient with the resting times, as they help develop the flavors and texture.
- Use Good Quality Chocolate: The filling is the star of the show, so don’t skimp on the chocolate! Choose a dark chocolate with at least 60% cocoa content for a rich, bittersweet flavor that pairs beautifully with the dough.
- Make it Ahead: If you want to prepare ahead, you can make the dough the night before, let it rise overnight in the fridge, and continue the next day.
Recipe Variations and Possible Substitutions
- Chocolate Types: While dark chocolate is classic, feel free to use milk chocolate, white chocolate, or even a combination of them. If you prefer a slightly less sweet version, bittersweet or semi-sweet chocolate works great too.
- Add Nuts: For some extra crunch, try adding some chopped walnuts or hazelnuts to the chocolate filling. It gives the babka a delightful texture and depth of flavor.
- Egg Wash: If you want a golden, glossy finish, you can brush the top of the babka with an egg wash (just beaten egg and water) before baking, in place of or in addition to the glaze.
Serving and Pairing Suggestions
Chocolate Babka is best enjoyed slightly warm, straight from the pan. It’s perfect for a decadent breakfast, brunch, or even dessert after dinner. A cup of freshly brewed coffee or a glass of milk complements it wonderfully. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side takes it to the next level.
Storage and Reheating Tips
If you happen to have leftovers (which I doubt will happen), store your Chocolate Babka in an airtight container at room temperature for up to 3 days. To reheat, simply warm it in the oven at 300°F (150°C) for about 10 minutes. You can also slice it and toast individual pieces for a crispy, golden edge.
4 FAQs
1. Can I freeze Chocolate Babka?
Yes! You can freeze Chocolate Babka once it’s completely cooled. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. To defrost, let it sit at room temperature or reheat it in the oven.
2. Can I make this babka without yeast?
Unfortunately, yeast is crucial for the texture of this babka. You could try making a no-yeast version, but it won’t have the same soft, airy crumb.
3. Can I use a bread machine for this recipe?
If you have a bread machine, you can certainly use it to mix and knead the dough, but you’ll still need to shape, rise, and bake the babka by hand.
4. What’s the best way to slice Chocolate Babka?
For clean, even slices, use a serrated bread knife. This will allow you to cut through the soft dough and the chocolate layers without squishing the bread.
Conclusion
Chocolate Babka is a showstopper, both in looks and taste. With its rich layers of chocolate, soft dough, and glossy finish, it’s the perfect treat for any occasion. Whether you’re sharing it with family or savoring it yourself, every bite is pure bliss. Try this recipe the next time you’re in the mood for something extra special—you won’t regret it!
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Chocolate Babka: A Heavenly Sweet Treat You’ll Want to Make Again and Again
- Prep Time: 1 hour 30 minutes (includes dough rising time)
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Bread, Dessert
- Method: Baking, Rising
- Cuisine: Jewish, Eastern European, Mediterranean
- Diet: Vegetarian
Description
Chocolate Babka is a rich, buttery, and chocolate-filled bread that’s perfect for any occasion. With soft, pillowy dough swirled with melt-in-your-mouth chocolate, this show-stopping loaf is as easy to make as it is delicious. Serve it for brunch, dessert, or simply when you’re craving a decadent treat.
Ingredients
- 2 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup sugar
- 3 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 6 oz dark chocolate, chopped (or your preferred type)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the glaze:
- 1/4 cup sugar
- 1/4 cup water
Instructions
-
Prepare the Dough:
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Add melted butter, eggs, and vanilla extract to the mixture. Gradually mix in the flour and salt until a soft dough forms.
- Knead the dough for about 10 minutes until smooth and elastic. Cover with a kitchen towel and let it rise in a warm place for 1-2 hours or until doubled in size.
-
Make the Chocolate Filling:
- While the dough rises, melt the dark chocolate in the microwave or over a double boiler.
- Stir in the cocoa powder and sugar, mixing until smooth and creamy.
-
Roll Out the Dough:
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 18 x 12 inches.
- Spread the chocolate filling evenly across the dough, leaving a small border around the edges.
-
Shape the Babka:
- Roll the dough tightly from the long edge into a log. Slice the log lengthwise into two halves.
- Twist the two halves around each other, forming a braid-like shape.
- Place the twisted dough into a greased loaf pan and let it rise for 30-60 minutes.
-
Bake the Babka:
- Preheat your oven to 350°F (175°C).
- Bake the babka for 30-35 minutes or until golden brown and a toothpick comes out clean.
-
Glaze the Babka:
- After baking, allow the babka to cool for 10 minutes.
- In a small saucepan, combine sugar and water. Heat until sugar dissolves.
- Brush the glaze generously over the top of the warm babka for a glossy finish.
Notes
- Use high-quality chocolate for the filling—it’s the star of the dish!
- You can substitute dark chocolate with milk or white chocolate, or use a combination for a unique twist.
- Add chopped walnuts or hazelnuts to the filling for extra texture.
- If you want a shiny finish, brush the babka with an egg wash before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg