Chocolate Babka

sliced chocolate bubka on a cutting board.

4.80 from 5 votes

Chocolate Babka is a rich and indulgent sweet bread with beautiful swirls of chocolate running throughout. This fluffy, buttery loaf is perfect for any occasion, whether you’re enjoying it for breakfast, dessert, or a special treat.

Prep Time30

Cook Time40

Rising Time1 30

Total Time2 40

Course: Bread, Breakfast, Brunch, Dessert

Cuisine: European

Keyword: chocolate babka, chocolate babka recipe

Servings:

Calories: 550kcal

Author: Joanna Cismaru

Equipment

Ingredients

For the Dough:

3 ¼ cups all-purpose flour
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast 1 packet
½ teaspoon salt
¾ cup whole milk warmed to 110°F (43°C)
2 large eggs
10 tablespoons unsalted butter softened

For the Chocolate Filling:

½ cup unsalted butter melted
½ cup powdered sugar
⅓ cup unsweetened cocoa powder
½ teaspoon ground cinnamon optional
1 cup semi-sweet chocolate chips melted
1 teaspoon vanilla extract

For the Sugar Syrup:

½ cup granulated sugar
½ cup water

US Customary - Metric

Instructions

Prepare the Dough:

In the bowl of your mixer, whisk together the flour, sugar, yeast, and salt.
In a separate bowl, combine the warm milk and eggs. Slowly add the wet ingredients to the dry ingredients, mixing until the dough begins to come together. Add the softened butter, one tablespoon at a time, mixing until each piece is fully incorporated before adding the next. Mix the dough for 8-10 minutes, until smooth and elastic. The dough should be soft but not sticky. If it's too sticky, add a little more flour.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.

Make the Chocolate Filling:

In a medium bowl, mix together the melted butter, powdered sugar, cocoa powder, cinnamon (if using), melted chocolate chips, and vanilla extract until smooth.

Shape the Babka:

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 10x15 inches. Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Starting from the longer side, tightly roll the dough into a log. Slice the log in half lengthwise to reveal the layers of chocolate inside. Twist the two halves around each other to form a braid, and then place the braided dough into a greased 9x5-inch loaf pan.
Cover the loaf with a towel and let it rise in a warm place for another 30-45 minutes, or until puffy.

Bake:

Preheat the oven to 350°F (175°C).
Bake the babka for 35-40 minutes, or until golden brown and cooked through.

Make the Sugar Syrup:

While the babka is baking, combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and set aside.

Glaze the Babka:

Once the babka is out of the oven, immediately brush it with the sugar syrup. This helps keep the babka moist and adds a glossy finish.
Let the babka cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Video

Notes

Use High-Quality Chocolate: Opt for good-quality semi-sweet chocolate chips for that deep, rich flavor in your filling. It makes a noticeable difference in the taste.
Uniform Filling Distribution: Spread the chocolate filling evenly across the dough so that every bite is perfectly chocolaty. Don’t rush this step.
Twist Gently for Perfect Swirls: When twisting the dough halves, do it gently to maintain the integrity of the chocolate layers and create a beautiful braided pattern.
Brush with Sugar Syrup Immediately: Applying the sugar syrup right after baking not only adds a lovely shine but also keeps the babka moist and sweet.
Allow Proper Cooling: Let the babka cool completely before slicing.

Nutrition