Name: Chocolate Babka
Prep time: 30 min
Cook time: 40 min
Total time: 4 h
Cuisine: Jewish
Ingredients: For the dough:; 3½ cups all-purpose or bread flour; ¼ cup granulated sugar; 1 tsp salt; 2¼ tsp active dry yeast; ¾ cup warm milk; 2 large eggs; ½ cup unsalted butter, softened; For the chocolate filling:; 1 cup semi-sweet or dark chocolate (chopped or chips); ¼ cup unsalted butter; ½ cup powdered sugar; ¼ cup unsweetened cocoa powder; Optional: ½ tsp cinnamon or espresso powder; Optional streusel topping:; ¼ cup flour; 2 tbsp sugar; 2 tbsp butter; Pinch of salt; For the syrup glaze:; ¼ cup water; ¼ cup sugar

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Why You’ll Love This Recipe

Stunning swirls of rich chocolate in every slice
Buttery, tender bread with a slightly crisp crust
Looks impressive but is easier to make than it seems
Perfect for holidays, brunch, dessert, or gifting
Customizable with nuts, streusel, or different fillings
Makes your kitchen smell incredible while baking
Stores well and tastes even better the next day
Ideal for both casual snacking and special occasions
Can be made in advance and frozen
Combines bread and dessert in the most delicious way

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose or bread flour
Granulated sugar
Active dry yeast
Salt
Warm milk
Large eggs
Unsalted butter (softened)

For the chocolate filling:

Semi-sweet or dark chocolate (chopped or chips)
Unsalted butter
Powdered sugar
Unsweetened cocoa powder
Optional: cinnamon or espresso powder for depth

Optional streusel topping:

Flour
Sugar
Butter
Pinch of salt

For the syrup glaze (optional but recommended):

Water
Sugar

Directions

Make the dough:
In a small bowl, activate yeast in warm milk with a pinch of sugar. Let it foam for 5–10 minutes.
In a large bowl or stand mixer, combine flour, sugar, and salt. Add yeast mixture, eggs, and softened butter. Mix and knead until the dough is smooth and elastic (8–10 minutes).
Cover and let rise until doubled, about 1.5 to 2 hours.
Make the filling:
Melt chocolate and butter together until smooth. Stir in powdered sugar and cocoa powder until well combined. Let cool slightly until spreadable.
Shape the babka:
Roll the risen dough into a rectangle about 10×14 inches. Spread chocolate filling evenly, leaving a small border.
Roll up tightly from the long side into a log. Slice the log in half lengthwise to expose the swirls.
Twist the two halves together, cut sides up, then place in a greased loaf pan.
Second rise:
Cover the shaped loaf and let rise for 45–60 minutes until puffy.
Bake:
Preheat oven to 350°F (175°C). Top with optional streusel if using.
Bake for 35–40 minutes, or until golden brown and cooked through.
Glaze (optional):
While the bread bakes, make a simple syrup by boiling water and sugar until dissolved. Brush over the hot loaf right after baking for shine and moisture.
Cool and serve:
Let babka cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (8–10 slices).
Prep time (active): 30 minutes
Rise time: 2.5–3 hours (total)
Bake time: 35–40 minutes
Total time: About 4 hours (mostly hands-off)

Variations

Nutty Babka: Add chopped walnuts, pecans, or hazelnuts to the chocolate filling.
Nutella Babka: Use Nutella or any chocolate-hazelnut spread as a shortcut filling.
Cinnamon Babka: Swap chocolate for cinnamon sugar and raisins for a different flavor.
Marble Muffins: Use dough to make babka muffins in a muffin tin.
Babka Braid: Braid smaller portions of dough for individual servings or decorative loaves.
Savory Twist: Use the same dough and fill with pesto, cheese, or sun-dried tomatoes.
Double Loaf: Double the recipe to make two loaves—perfect for freezing or gifting.
Iced Babka: Drizzle with a simple icing made from powdered sugar and milk once cooled.
Espresso Babka: Add a teaspoon of espresso powder to the filling for a mocha flavor.
Orange-Chocolate: Add orange zest to the filling for a citrusy twist.

Storage/Reheating

Store chocolate babka tightly wrapped at room temperature for up to 3 days.
Refrigerate for up to 1 week, though it may dry out slightly.
Freeze the whole loaf or slices individually for up to 2 months.
To reheat, warm slices in the microwave for 10–15 seconds or in a low oven until soft.

FAQs

Can I make babka dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight before shaping and baking the next day.

Do I need a stand mixer?

A stand mixer makes kneading easier, but you can knead by hand with a little extra effort and time.

Why is my babka dense?

This could be from under-proofing, over-filling, or using cold ingredients. Let the dough rise until properly puffy and use softened butter.

Can I use instant yeast?

Yes, use the same amount and skip the proofing step—just mix it directly into the dry ingredients.

How do I get a defined swirl?

Roll the dough tightly and slice cleanly. Chilling the filled log slightly before cutting can help create clean layers.

What kind of chocolate is best?

Use high-quality dark or semi-sweet chocolate for the best flavor and smooth melting.

Do I have to use the syrup glaze?

It’s optional but highly recommended. It keeps the bread moist and gives it a beautiful shiny finish.

Can I double the recipe?

Yes, this dough doubles well. Make two loaves or freeze one for later.

Is babka a cake or a bread?

It’s a yeast bread, but its rich ingredients and sweet filling give it a cake-like quality.

What’s the best way to slice babka?

Let it cool completely, then use a serrated knife for clean slices.

Conclusion

Chocolate babka is a beautiful, indulgent bread that combines rich chocolate filling with soft, buttery dough in every swirl. Whether you’re baking for a holiday, a special brunch, or just treating yourself, this homemade babka delivers the perfect balance of texture, flavor, and visual appeal. Once you try it, you’ll understand why it’s beloved around the world.

Chocolate Babka

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Chocolate babka is a rich, buttery, sweet yeast bread filled with swirls of chocolate and often topped with streusel. With its tender crumb and stunning marbled interior, it’s perfect for holidays, brunch, dessert, or gifting.

Author: Laura
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 4 hours
Yield: 1 loaf (8–10 slices)
Category: Bread
Method: Baking
Cuisine: Jewish
Diet: Vegetarian

Instructions

In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let sit 5–10 minutes until foamy.
In a stand mixer or large bowl, mix flour, sugar, and salt. Add yeast mixture, eggs, and softened butter. Mix and knead for 8–10 minutes until smooth and elastic.
Cover the dough and let rise in a warm place until doubled, about 1.5 to 2 hours.
For the filling, melt chocolate and butter until smooth. Stir in powdered sugar, cocoa powder, and optional spices. Let cool until spreadable.
Roll out risen dough into a 10×14-inch rectangle. Spread chocolate filling evenly over the dough, leaving a small border.
Roll tightly into a log from the long side. Slice in half lengthwise to expose swirls. Twist the two halves together, cut sides up.
Place twisted dough in a greased 9×5-inch loaf pan. Cover and let rise for 45–60 minutes until puffy.
Preheat oven to 350°F (175°C). If using streusel, mix ingredients until crumbly and sprinkle over loaf.
Bake for 35–40 minutes until golden brown and cooked through.
While baking, make syrup glaze by simmering water and sugar until dissolved. Brush over hot babka after baking.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Refrigerate dough overnight after first rise for easier shaping and better flavor.
Use high-quality chocolate for the best flavor and smooth melting.
Brush with syrup after baking to keep the loaf moist and shiny.
Let babka cool fully before slicing for clean swirls.
Can be frozen whole or in slices for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 18g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg