If you’re searching for an irresistible showstopper, you can’t go wrong with Chocolate Babka. This rich, tender yeast bread swirled with ribbons of deep chocolate filling is joyfully decadent—perfect for impressing brunch guests or simply treating yourself to something special at home. With its pillowy, buttery crumb and glossy, cocoa-streaked crust, Chocolate Babka is more than a bread: it’s a celebration of chocolate in every slice, with a melt-in-your-mouth texture and just the right touch of sweetness.
Ingredients You’ll Need
The magic of Chocolate Babka comes together with just a handful of pantry staples, each playing a vital role in building flavor and texture. Don’t be intimidated—the ingredient list is simple and everything pulls its weight to create that unforgettable swirl!
- All-purpose flour: The sturdy backbone for a soft, tender crumb.
- Granulated sugar: Sweetens the dough and encourages a beautiful, golden crust.
- Active dry yeast: Gives your babka that gorgeous lift and chewy, airy texture.
- Warm milk: Activates the yeast and brings a gentle richness to the dough.
- Large eggs: Add moisture and a lush, brioche-like softness.
- Large egg yolk: Further enriches the dough for maximum tenderness.
- Unsalted butter (softened and melted): Provides richness, flavor, and that signature melt-in-your-mouth quality—used in both dough and filling.
- Salt: Balances the sweetness and brightens every other flavor.
- Vanilla extract: Gives the Chocolate Babka a fragrant undertone.
- Dark chocolate (finely chopped): The star of the show: bold, bittersweet swirls inside every bite.
- Powdered sugar: Dissolves easily into the filling for a fudge-like consistency.
- Cocoa powder: Intensifies the chocolate flavor—choose a high-quality variety.
- Cinnamon (optional): A warm hint that beautifully complements the chocolate (try it at least once!).
- Simple syrup: Brushed over the top, it gives your loaves that irresistible glossy finish.
How to Make Chocolate Babka
Step 1: Proof the Yeast
Sprinkle the yeast over warm milk with a teaspoon of sugar, then let it stand for 5 to 10 minutes. You’ll know it’s ready when it develops a foamy top—this tells you your yeast is alive and ready to work its magic.
Step 2: Mix and Knead the Dough
Combine the flour, remaining sugar, and salt in a large mixing bowl. Pour in the proofed yeast, add eggs, egg yolk, vanilla, and softened butter. Mix until a shaggy dough forms, then knead for 8 to 10 minutes until smooth and elastic. Patience here creates that fantastic airy crumb Chocolate Babka is famous for.
Step 3: Let the Dough Rise
Transfer your dough to a greased bowl and cover it up. Let it rise somewhere warm for 1 to 2 hours, or until it’s doubled in size. This is when the magic really happens—the dough becomes light, plush, and perfect for swirling ribbons of chocolate through.
Step 4: Make the Chocolate Filling
Mix melted butter, powdered sugar, cocoa powder, cinnamon if using, and the chopped chocolate into a thick, spreadable paste. Be generous with your filling—this luscious fudge layer is what transforms the bread into a true Chocolate Babka.
Step 5: Roll, Fill, and Shape
Once the dough has risen, punch it down and divide it in half. Roll one half into a large rectangle and slather with half the chocolate filling, right up to the edges. Roll it up tightly from the long side to create a log, then slice it lengthwise to expose the chocolate layers. Twist the two halves together, cut sides facing up, and nestle into a greased loaf pan. Repeat with the second half for two gorgeous loaves.
Step 6: Second Rise
Cover the shaped loaves and let them rise again for 30 to 40 minutes. This gives the dough a final puff and ensures a beautifully light, lofty texture after baking.
Step 7: Bake and Glaze
Bake your Chocolate Babka in a preheated 350°F oven for 35 to 40 minutes, until the tops are golden brown and your kitchen smells like heaven. As soon as they come out of the oven, brush the hot loaves with simple syrup for a glistening, just-baked look and an extra boost of moisture.
How to Serve Chocolate Babka
Garnishes
For an elegant finishing touch, dust your Chocolate Babka slices with a little extra powdered sugar or scatter a few chopped toasted nuts over the sticky glaze. Sometimes, a few flakes of sea salt can highlight the chocolate’s depth—simple, but oh so effective!
Side Dishes
Babka is delightful enough to shine on its own, but try serving it with fresh berries, a dollop of lightly whipped cream, or alongside a mug of robust coffee or tea. These simple accompaniments enhance the sweet and rich flavors without overwhelming them.
Creative Ways to Present
For special occasions, arrange delicate slices of Chocolate Babka on a beautiful serving platter or cake stand, letting those chocolate swirls steal the show. Individual mini loaves, wrapped in parchment and tied with twine, also make lovely edible gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Chocolate Babka tightly in plastic wrap or foil and keep it at room temperature for 2 to 3 days—the texture stays tender, and the flavors continue to develop. Avoid the fridge, which can dry out the bread.
Freezing
If you want to keep Chocolate Babka on hand for longer, you’re in luck! Simply wrap whole or sliced loaves in a double layer of plastic and foil, then freeze for up to two months. Thaw overnight on the counter before serving.
Reheating
To recapture that just-baked magic, warm slices in a low oven (about 300°F) for 5 to 10 minutes. You can also microwave individual pieces for 10 to 15 seconds—just enough to soften the crumb and turn the chocolate dreamy and melty again.
FAQs
Can I make Chocolate Babka by hand, or do I need a mixer?
You can absolutely make Chocolate Babka by hand. Just knead the dough vigorously for a good 8 to 10 minutes until it’s smooth and elastic—a little arm workout, but so worth it!
What type Dessert, Bread
A good-quality dark chocolate (around 60 to 70 percent cacao) is ideal. It gives a rich, bittersweet flavor that stands out against the sweet dough, but semi-sweet chips work in a pinch, too.
How do I keep the babka from being dry?
Brushing freshly baked loaves with simple syrup is key—it locks in moisture and keeps your Chocolate Babka soft and luscious for days. Also, avoid overbaking for the best results.
Can I add nuts or other mix-ins?
Definitely! A sprinkle of toasted walnuts, pecans, or even a handful of mini chocolate chips are fantastic additions to the filling. Just don’t overload it or the dough might not rise as evenly.
Why is my chocolate filling leaking out?
A little filling may ooze out during baking (that’s part of the charm!), but if too much leaks, try rolling the dough more tightly or leaving a small border around the edges when spreading the filling.
Final Thoughts
Baking Chocolate Babka at home is a rewarding adventure—each bite is rich with swirled chocolate, tender bread, and pure homemade comfort. Don’t be surprised if it disappears quickly, so go ahead and share the joy (or keep that second loaf for yourself—you won’t regret it!). Give it a try and watch a simple batch of ingredients transform into something truly extraordinary.
Print
Chocolate Babka Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 30 minutes
- Yield: 2 loaves (about 16 slices)
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Jewish, Eastern European
- Diet: Vegetarian
Description
Indulge in the decadent delight of homemade Chocolate Babka, a sweet, rich, and beautifully braided bread that’s perfect for any special occasion or a delightful treat. Filled with a luscious chocolate filling and topped with a glossy syrup glaze, this Eastern European classic will have your taste buds singing with joy.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 2 large eggs
- 1 large egg yolk
- 1/2 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Filling:
- 1 1/4 cups dark chocolate, finely chopped
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- 1 teaspoon cinnamon (optional)
Simple Syrup Glaze:
- 1/4 cup simple syrup (equal parts sugar and water)
Instructions
- Prepare the Dough: Dissolve yeast in warm milk with a teaspoon of sugar. Combine flour, sugar, and salt in a bowl. Mix in eggs, egg yolk, vanilla, and softened butter. Add yeast mixture and knead until smooth. Let rise for 1–2 hours.
- Make the Filling: Mix melted butter, powdered sugar, cocoa powder, cinnamon, and chopped chocolate.
- Assembly: Roll out dough, spread filling, roll into a log, slice, twist halves together, and place in greased pans. Let rise for 30–40 minutes.
- Bake: Preheat oven and bake babkas until golden brown. Glaze with simple syrup while hot.
- Serve: Cool slightly before slicing and enjoy!
Notes
- Babka tastes best fresh but can be stored for 2–3 days or frozen for up to 2 months. Add chopped nuts for extra flavor and crunch.
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