If you’ve ever been stopped in your tracks by the sight of a glossy, swirled loaf loaded with chocolatey richness, you’re not alone. Chocolate Babka is pure magic—tender, buttery bread wound with ribbons of deep, bittersweet chocolate, each slice a feast for both the eyes and the tastebuds. Whether you’re baking for a holiday, surprising brunch guests, or simply treating yourself to a slice of comfort, this classic dessert loaf is destined to be the star of any table. Get ready to fall in love with every soft, chocolatey bite of homemade Chocolate Babka!
Ingredients You’ll Need
The beauty of Chocolate Babka is how simple pantry staples transform into something utterly extraordinary. Every ingredient is essential: from the rich, creamy milk to the glossy dark chocolate, each adds character and depth to this unforgettable loaf.
- All-purpose flour (4 cups): Forms the strong yet tender structure of the babka loaf, ensuring a soft crumb.
- Granulated sugar (1/2 cup): Sweetens the dough and helps activate the yeast for a perfect rise.
- Active dry yeast (2 1/4 teaspoons): Gives the babka its signature lift and airy texture.
- Whole milk, warm (3/4 cup): Adds moisture, richness, and helps bloom the yeast.
- Eggs, room temperature (2 large): Bring incredible tenderness, structure, and golden color to the dough.
- Vanilla extract (1 teaspoon): Highlights the chocolate filling with warm, aromatic depth.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
- Unsalted butter, softened (10 tablespoons): Makes the dough incredibly tender and adds richness, resulting in a melt-in-your-mouth crumb.
- Dark chocolate, chopped or chips (1 cup): The essence of the babka’s classic chocolate ribbon—choose a favorite high-quality chocolate for best results.
- Unsweetened cocoa powder (1/2 cup): Deepens the chocolate flavor for that wow-factor in every bite.
- Powdered sugar (1/3 cup): Sweetens the chocolate filling and keeps it silky smooth.
- Heavy cream (1/4 cup): Makes the chocolate filling decadent, rich, and spreadable.
- Light corn syrup (1 tablespoon, optional): Adds shine to the chocolate swirl and keeps it moist (optional, but fabulous for gloss).
- Egg, beaten (1, for egg wash): Adds that beautiful golden sheen to your finished loaves.
How to Make Chocolate Babka
Step 1: Activate the Yeast
Begin your Chocolate Babka adventure by awakening the yeast. In your largest mixing bowl (or stand mixer), whisk together the warm milk, yeast, and a generous pinch of sugar. Let it sit for about 5 to 10 minutes until it’s frothy and aromatic—this is your sign that the yeast is alive and ready to help your dough rise.
Step 2: Make the Dough
Once your yeast is awake and foamy, add in the eggs, vanilla extract, and the rest of the granulated sugar. Stir to combine, then gradually work in the flour and salt. Mix until a rough dough forms. Now for the magic: add the softened butter, one tablespoon at a time, kneading thoroughly until your dough is silky, elastic, and just slightly tacky. This should take 8 to 10 minutes, and your arms will thank you for the workout! Cover and let rise in a warm place until doubled in size—about 1 to 1.5 hours.
Step 3: Make the Chocolate Filling
While your dough rises, create that swoon-worthy swirl. In a saucepan over low heat, melt your dark chocolate with cocoa powder, powdered sugar, heavy cream, and corn syrup (if using). Stir constantly until everything melts into a glossy, thick ribbon. Allow the filling to cool slightly—it should be easily spreadable but not runny.
Step 4: Roll Out and Shape
Once the dough has puffed up, gently punch it down and halve it. Roll out each half into a rectangle—roughly as wide as your loaf pan and about 1/4-inch thick. Spread half the chocolate filling evenly over each rectangle, then roll the dough tightly from the short side, creating a gorgeous chocolate log. With a sharp knife, slice each log in half lengthwise to reveal those decadent swirls. Twist the two halves together, keeping the cut sides facing up, and nestle the braided loaf into a greased pan.
Step 5: Final Rise and Bake
Let your shaped Chocolate Babka loaves rise, loosely covered, for 30 to 45 minutes, until puffy but not doubled in size. As they rise, preheat your oven to 350°F (175°C). Just before baking, brush the tops generously with beaten egg for that beautiful golden finish. Bake for 35 to 40 minutes until your kitchen smells like heaven and the loaves are deep golden brown. Let cool in the pan for 10 minutes, then gently transfer to a wire rack.
How to Serve Chocolate Babka
Garnishes
A classic approach is to brush your freshly baked Chocolate Babka with simple syrup for an irresistible gloss and a little extra moisture. For a final flourish, you can sift a touch of powdered sugar over the cooled loaf, or scatter a handful of toasted chopped nuts—like walnuts or hazelnuts—on top for added crunch and flavor.
Side Dishes
While a slice of Chocolate Babka is pure bliss on its own, it pairs beautifully with fresh berries, tangy Greek yogurt, or a scoop of vanilla ice cream. For a truly luxurious brunch, serve alongside strong coffee or café au lait, hot chocolate, or even a festive mimosa for special celebrations.
Creative Ways to Present
If you’re entertaining, offer thick slices of Chocolate Babka slightly warm, fanned out on a rustic wooden board or arranged on an elegant platter. For a playful touch, cube the babka and serve as part of a dessert fondue board, or toast slices lightly and use them as the base for a whimsical French toast.
Make Ahead and Storage
Storing Leftovers
Chocolate Babka keeps well at room temperature for up to three days, wrapped tightly in aluminum foil or plastic wrap. The key is to keep any air out, as this helps prevent the loaf from drying out and preserves its soft, tender crumb.
Freezing
This babka loves the freezer! Once completely cooled, you can wrap each loaf (or individual slices) in plastic wrap, then foil, and stash in the freezer for up to three months. To thaw, simply leave it at room temperature, still wrapped, until soft and ready to enjoy.
Reheating
For that fresh-baked feel, reheat slices or whole loaves in a 300°F oven, wrapped in foil, for about 10 minutes (slices need less time). Microwave works in a pinch, but oven warming best preserves the crispy edges and tender crumb.
FAQs
Can I make Chocolate Babka in advance?
Absolutely! You can prepare and shape the loaves, then refrigerate them overnight before the final rise and baking. Simply cover the pans well, and in the morning, let them come back to room temperature and finish rising before baking as usual.
What type Dessert
Semi-sweet or dark chocolate is ideal for Chocolate Babka, since its richness balances the sweet dough perfectly. Look for high-quality bars or chips, aiming for 55 to 70 percent cocoa for the best flavor and swirl.
How do I get a great swirl?
The secret is to roll the dough tightly with the filling inside, then slice and twist it carefully, keeping as many layers as possible visible on top. Make sure the filling is thickened and spreadable, not runny, to help keep the swirls defined.
Can I add nuts or other mix-ins?
Absolutely! Chopped toasted walnuts, pecans, or hazelnuts are a delicious addition, and you can also include a layer of cinnamon-sugar or spread with a scatter of dried fruit for a unique spin on classic Chocolate Babka.
Why did my babka sink or collapse?
This can happen if the dough was over-proofed, if too much filling was added, or if the bread was underbaked. To avoid this, watch your rise times, use the recommended amount of filling, and check for doneness by tapping the loaf—it should sound slightly hollow.
Final Thoughts
If you’ve ever wanted to try baking something both stunning and supremely satisfying, Chocolate Babka is the answer. Dive into the swirls, marvel at the aromas, and share every delectable slice with those you love most—you’ll be making this unforgettable treat again and again.
Print
Chocolate Babka Recipe
- Total Time: 2 hours 40 minutes
- Yield: 2 loaves (about 16 slices) 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this homemade Chocolate Babka, a traditional Jewish and Eastern European dessert bread that’s perfect for any occasion. With a tender, buttery dough swirled with a luscious chocolate filling, this braided loaf is sure to impress.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup whole milk (warm)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter (softened)
Chocolate Filling:
- 1 cup dark chocolate (chopped or chips)
- 1/2 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup (optional)
- 1 egg (beaten, for egg wash)
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit until foamy. Add eggs, vanilla, and sugar. Mix in flour and salt, then knead in butter. Let rise.
- Make the Chocolate Filling: Melt chocolate with cocoa, powdered sugar, cream, and corn syrup. Cool slightly.
- Shape and Fill: Divide dough, roll into rectangles, spread filling, roll into logs, twist, and place in pans. Let rise.
- Bake: Brush with egg wash and bake until golden brown. Cool before slicing.
Notes
- You can add chopped nuts like hazelnuts or walnuts for extra crunch.
- For an extra-glossy finish, brush with a simple syrup after baking.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 17g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
