This chocolate babka is soft, slightly chewy, and deeply flavorful thanks to a rich dough and generous chocolate filling. It’s a showstopping bake that looks as good as it tastes. The recipe is easy to follow and makes for a satisfying project that rewards you with bakery-level results at home. Whether enjoyed warm out of the oven or toasted with coffee the next day, it’s simply irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a mixing bowl, combine warm milk, yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
Add flour, remaining sugar, salt, eggs, and softened butter. Mix until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise for 1 to 1½ hours, or until doubled in size.
While the dough rises, prepare the chocolate filling by melting the chocolate with butter, then mixing in cocoa powder, powdered sugar, and vanilla. Let it cool to a spreadable consistency.
Once risen, punch down the dough and roll it out into a large rectangle on a floured surface.
Spread the chocolate filling evenly over the dough, leaving a small border.
Roll the dough tightly into a log from the long side, then slice it lengthwise down the middle.
Twist the two halves together, keeping the cut sides facing up, to form a braided loaf.
Transfer the braid to a greased loaf pan. Cover and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake the babka for 35–40 minutes, or until golden and a skewer comes out with moist crumbs (but no wet batter).
Optional: While hot, brush with a simple syrup made from sugar and water for extra shine and moisture.
Cool in the pan for 10 minutes before transferring to a wire rack.
Servings and timing
This recipe makes 1 loaf, serving approximately 10–12 slices. Prep time: 30 minutes First rise: 1½ hours Second rise: 45 minutes Bake time: 40 minutes Total time: About 3 hours
Variations
Nutty chocolate babka: Add chopped walnuts, pecans, or hazelnuts to the filling.
Cinnamon chocolate twist: Add a teaspoon of cinnamon for warm spice.
Double chocolate: Stir chocolate chips into the dough before shaping.
Mini babkas: Divide the dough and make individual braided rolls.
Vegan version: Use plant-based milk, egg substitute, and vegan butter and chocolate.
Marble loaf: Mix a portion of cocoa powder directly into part of the dough for a chocolate-marble effect.
Storage/Reheating
Store babka in an airtight container at room temperature for up to 3 days. To keep longer, wrap tightly and freeze for up to 2 months. To reheat, warm individual slices in a toaster oven or microwave for 10–15 seconds. If frozen, let it thaw at room temperature before reheating.
FAQs
What makes babka different from regular bread?
Babka is enriched with eggs and butter, making it softer and richer than regular bread. It also has a sweet filling and braided structure.
Can I use active dry yeast instead of instant?
Yes, just proof it first in warm milk with a little sugar until foamy before using.
How do I keep the filling from leaking out?
Leave a border around the dough when spreading the filling and seal the edges well when rolling.
Can I prepare it the night before?
Yes, you can shape the loaf, cover it, and refrigerate overnight. Let it come to room temperature and rise before baking.
What’s the purpose of the sugar syrup?
Brushing with syrup adds shine and helps keep the babka moist and tender for longer.
Can I use a stand mixer for the dough?
Absolutely. Use the dough hook attachment and knead on medium speed for 6–8 minutes.
Is babka supposed to be dense?
It should be rich and tender, not overly dense. Proper kneading and rising time will ensure a soft crumb.
Can I make this recipe without eggs?
You can use a commercial egg replacer or a mixture of water, oil, and baking powder to substitute the eggs, though the texture may differ slightly.
Can I add fruit to the filling?
Dried fruits like chopped dates or cranberries work well, but avoid anything too moist as it may affect the dough.
Can I use milk chocolate instead?
Yes, though dark chocolate offers a more intense flavor. Adjust the sugar if using sweeter chocolate.
Conclusion
Chocolate babka is a timeless, bakery-style treat that combines the richness of brioche-like dough with a luscious chocolate swirl. With its stunning appearance and unbeatable flavor, it’s a rewarding bake that’s sure to impress. Whether you’re serving it at brunch, gifting it, or enjoying it slice by slice with coffee, chocolate babka is the kind of recipe that quickly becomes a cherished favorite.
Chocolate Babka is a rich, sweet, and beautifully braided bread filled with layers of decadent chocolate. With its soft, buttery dough and glossy finish, this Eastern European classic is perfect for brunch, dessert, or gifting.
Author:Catherine
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:3 hours
Yield:1 loaf (10–12 slices)
Category:Dessert
Method:Baking
Cuisine:Eastern European
Diet:Vegetarian
Ingredients
3 1/4 cups all-purpose flour
2 1/4 tsp instant yeast
1/3 cup granulated sugar
1/2 tsp salt
3/4 cup warm whole milk
2 large eggs
1/2 cup unsalted butter, softened
1 cup dark chocolate (chopped or chips)
1/4 cup unsalted butter (for filling)
1/4 cup powdered sugar
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp espresso powder (optional)
1/2 tsp cinnamon (optional)
Optional sugar syrup: 1/4 cup water + 1/4 cup sugar
Instructions
In a bowl, mix warm milk, yeast, and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
In a large bowl or stand mixer, combine flour, remaining sugar, salt, eggs, and softened butter. Add yeast mixture and mix until a soft dough forms.
Knead dough for 8–10 minutes (or 6–8 minutes in stand mixer) until smooth and elastic. Cover and let rise for 1 to 1½ hours, until doubled in size.
While dough rises, make the filling: melt chocolate and butter together, then stir in cocoa powder, powdered sugar, vanilla, and espresso powder if using. Let cool to a spreadable consistency.
Punch down the dough and roll into a large rectangle on a floured surface.
Spread chocolate filling evenly, leaving a small border. Roll tightly from the long side into a log.
Slice log lengthwise and twist the two halves together with the cut sides facing up.
Place twisted loaf into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden and a skewer comes out with moist crumbs.
Optional: While baking, make sugar syrup by simmering water and sugar until dissolved. Brush syrup over hot babka for shine and moisture.
Cool in pan for 10 minutes, then transfer to wire rack.
Notes
Add chopped nuts like walnuts or pecans for texture.Refrigerate shaped dough overnight for convenience, then bake fresh the next day.Use high-quality chocolate for best flavor—dark chocolate gives the richest taste.Brush with sugar syrup after baking to lock in moisture and add shine.Store at room temperature for 3 days or freeze for up to 2 months.
