If there’s ever been a bread that feels like a warm hug from the inside out, it’s Chocolate Babka. With its soft, pillowy dough and decadent chocolate swirls, this iconic sweet bread has a place at every celebration—or just an ordinary morning that could use a dash of joy. Whether you grew up savoring it on holidays or you’re experiencing it for the first time, this Chocolate Babka recipe brings bakery magic right to your kitchen with buttery richness, eye-catching layers, and the irresistible aroma of chocolate wafting from the oven.
Ingredients You’ll Need
The magic behind an unforgettable Chocolate Babka is found in its simple, pantry-friendly ingredients. Each one plays a specific part, lending flavor, structure, or that perfect tender crumb to every bite.
- All-purpose flour: The sturdy backbone for our dough, providing the perfect texture for a tender yet sturdy loaf.
- Granulated sugar: Sweetens both the dough and the rich chocolate filling, enhancing each swirl with just the right amount of sweetness.
- Active dry yeast: Gives the babka its signature lofty rise and airy texture—proofing well is key.
- Whole milk (warm): Adds richness and helps activate the yeast for a soft crumb.
- Large eggs (room temperature): Contribute to the bread’s plush texture and beautiful golden hue.
- Unsalted butter (softened): For the dough, butter lends unbeatable richness and a melt-in-your-mouth feel.
- Salt: Just a touch balances out the sweetness and brings the other flavors to life.
- Semisweet chocolate chips or finely chopped chocolate: The heart of the swirl—choose quality chocolate for the most decadent results.
- Unsalted butter (melted, for filling): Blends with sugar and cocoa for a velvety, spreadable chocolate filling.
- Granulated sugar (for filling): Sweetens the chocolate paste so every bite bursts with chocolatey goodness.
- Unsweetened cocoa powder: Intensifies the deep chocolate flavor and adds a dramatic dark swirl.
- Ground cinnamon (optional): A whisper of warm spice that adds an Eastern European twist—use if you like a more complex flavor profile.
- Egg beaten with water (egg wash): Brushed on before baking, this ensures a golden, glossy crust on your babka.
- Simple syrup (optional): For brushing on the finished loaves, it brings extra moisture and a beautiful sheen—like the finest bakery babkas.
How to Make Chocolate Babka
Step 1: Bloom the Yeast
Start by combining the warm milk, a spoonful of sugar, and yeast in a large mixing bowl. Let the mixture sit for 5 to 10 minutes until it turns foamy on the surface—this shows your yeast is alive and ready to work its magic. Skipping this step can make or break your Chocolate Babka, so don’t rush!
Step 2: Mix and Knead the Dough
Add the rest of the sugar, eggs, all-purpose flour, and salt into the bowl. Mix until the dough comes together—it will be shaggy at first, but don’t worry. Now, add the softened butter a few tablespoons at a time, kneading as you go. After about 8 to 10 minutes of steady mixing, you’ll see the dough morph into a smooth, elastic ball. This is what gives Chocolate Babka its signature, cloud-like texture.
Step 3: Let the Dough Rise
Transfer the dough to a greased bowl, cover it with plastic wrap or a clean towel, and set it aside in a cozy, draft-free corner until it doubles in size—usually about 1 1/2 hours. This slow rise builds flavor and ensures your babka doesn’t turn out dense.
Step 4: Prepare the Chocolate Filling
While the dough rises, make your dreamy filling. Mix the melted butter, sugar, cocoa powder, and cinnamon (if using) in a medium bowl, stirring until smooth and spreadable. The aroma alone is pure nostalgia—this is where Chocolate Babka gets its wow factor.
Step 5: Roll and Fill the Dough
Once your dough has doubled, gently punch it down and split it in half. Roll out each portion on a lightly floured surface into a rectangle, about 10×12 inches. Spread the chocolate filling evenly, reaching almost to the edges, and then sprinkle generously with chopped chocolate or chocolate chips—this will become those irresistible, gooey swirls.
Step 6: Shape the Babka
For the signature look, roll each rectangle up tightly from the long side to form a log. With a sharp knife, slice each log in half lengthwise to reveal the layers. Twist the two halves together, keeping the cut sides up so you see all the chocolate stripes. Place each twisted loaf in a greased pan and let them rise another 30 to 45 minutes until puffy.
Step 7: Bake and Finish
Brush the tops with egg wash to guarantee a glossy, golden crust. Bake in a 350°F (175°C) oven for 30 to 35 minutes, until your kitchen smells like a chocolate dream. If you want that bakery shine and extra moisture, lightly brush warm loaves with simple syrup right out of the oven. Let your Chocolate Babka cool before slicing—trust me, this part is worth the wait!
How to Serve Chocolate Babka
Garnishes
A light dusting of powdered sugar always looks beautiful atop a Chocolate Babka and adds just a hint of sweetness. For an extra flourish, try a drizzle of melted chocolate or a scatter of toasted nuts for crunch—these touches make serving it feel extra special.
Side Dishes
This decadent sweet bread pairs perfectly with a hot cup of coffee or tea—it’s the ideal partner for a cozy brunch spread. If you’re going all out, a dollop of whipped cream or a scoop of vanilla ice cream can turn a slice of Chocolate Babka into an elegant dessert.
Creative Ways to Present
Feel free to go beyond the loaf! Slice your Chocolate Babka and toast it lightly for a breakfast treat, or use it as the base for an over-the-top French toast. Individual babka “rolls” made from dough spirals are a fun, shareable alternative, perfect for gifting or parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Babka wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and softness so every slice stays fresh and tender.
Freezing
Chocolate Babka freezes beautifully! Once fully cooled, wrap whole loaves or individual slices in plastic wrap followed by a layer of foil. Store in the freezer for up to 1 month. Thaw overnight on the counter for best results—just as scrumptious as fresh.
Reheating
Warm slices gently in the microwave for about 15 to 20 seconds or in a low oven. This revives the chocolate’s gooeyness and brings that fresh-baked aroma right back into your kitchen, making day-old babka taste like it just came out of the oven.
FAQs
Can I make Chocolate Babka ahead of time?
Yes! You can prepare the babka dough and shape it the night before, letting it rise in the fridge overnight. In the morning, just bring it to room temperature, let it rise until puffy, and bake as usual.
Do I have to use semisweet chocolate, or can I substitute another type?
Feel free to use milk or dark chocolate instead of semisweet if you have a personal preference. Just make sure the chocolate is good quality and finely chopped so it melts into beautiful, gooey stripes.
Can I make Chocolate Babka without cinnamon?
Absolutely! Cinnamon is traditional in some recipes, but you can omit it if you prefer a pure chocolate flavor, or swap in other spices like cardamom for a unique twist.
Why does my babka sometimes come out dense instead of fluffy?
This usually means the dough hasn’t been kneaded enough or didn’t rise long enough. For an airy Chocolate Babka, be patient during kneading and rising—watch the dough, not just the clock.
What’s the best way to keep my Chocolate Babka moist?
Brushing it with simple syrup while it’s still warm seals in moisture and gives the babka that signature glossy look. Storing it tightly wrapped afterward also makes a big difference.
Final Thoughts
If you’ve never baked a Chocolate Babka before, trust me—this is an unforgettable treat worth every moment in the kitchen. The swirls of rich chocolate, soft crumb, and that first slice are always magical. Give this recipe a try, and get ready to win hearts (and tastebuds) with every swirl!
Print
Chocolate Babka Recipe
- Total Time: 3 hours
- Yield: 2 loaves (about 16 slices total) 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of this Chocolate Babka recipe. A sweet, twisted bread that’s perfect for breakfast or dessert.
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
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
Filling:
- 1 cup semisweet chocolate chips or finely chopped chocolate
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon (optional)
Others:
- 1 egg beaten with 1 tablespoon water (egg wash)
- Simple syrup (optional, for brushing)
Instructions
- Dough Preparation: In a large bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5-10 minutes until foamy. Add remaining sugar, eggs, flour, and salt. Mix until a rough dough forms. Add softened butter gradually, kneading until smooth. Let rise until doubled.
- Filling: Mix melted butter, sugar, cocoa, and cinnamon (if using). Roll dough, spread filling, roll into logs, cut, twist, and place in loaf pans. Let rise.
- Baking: Preheat oven. Brush loaves with egg wash. Bake until golden brown. Optionally brush with simple syrup. Cool before slicing.
Notes
- Store babka wrapped tightly at room temperature for up to 3 days or freeze for up to 1 month.
- Warm slices slightly before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
