Name: Chocolate Babka Recipe
Prep time: 9 h
Cook time: 40 min
Total time: 9 h 40 min
Cuisine: Jewish
Ingredients: 2 1/4 teaspoons active dry yeast; 1/2 cup whole milk, room temperature; 4 large eggs, room temperature; 1 1/2 teaspoons kosher salt; 1 cup sugar; 4 1/2 cups all-purpose flour; 10 tablespoons unsalted butter, softened; 1/2 cup heavy cream; 8 tablespoons unsalted butter; 8 oz bittersweet chocolate, chopped; 3/4 cup powdered sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon espresso powder (optional); Pinch of kosher salt; 1/3 cup sugar; 1/3 cup water; 12 oz bittersweet chocolate, chopped; 4 oz milk chocolate, chopped; 12 tablespoons unsalted butter, cubed; 2 tablespoons light corn syrup

Jump to Recipe· 3.9 from 1 review

If you are craving a decadent, sweet bread that tastes like a hug in every bite, this Chocolate Babka Recipe will become your new favorite indulgence. Swirled with rich, bittersweet chocolate filling and enveloped in a tender, buttery dough, this classic dessert bread is truly a showstopper. With layers of luscious chocolate ribbons and a subtly crisp crust, each slice promises a perfect harmony of texture and flavor that’s impossible to resist.

Ingredients You’ll Need

The image shows four containers with baking ingredients placed on a dark textured surface changed to a white marbled texture. On the bottom right, there is a large silver metal bowl filled with white flour and sugar mixed together, creating a powdery texture. At the bottom left, a small white plate holds several thick, pale yellow slices of butter, with a creamy texture. At the top center, a clear glass bowl contains bright yellow beaten eggs with some bubbles visible on the surface and a silver spoon resting inside. At the top left, a clear small bowl holds beige, bubbly yeast mixture. photo taken with an iphone --ar 4:5 --v 7

Only a handful of simple but essential ingredients come together to make this Chocolate Babka Recipe spectacular. Each component contributes to the irresistible flavor, melt-in-your-mouth texture, and the beautiful golden color of the bread.

Active dry yeast (2 1/4 teaspoons): The magical ingredient that helps the dough rise and become fluffy.
Whole milk (1/2 cup, room temperature): Adds richness and moisture to the dough.
Large eggs (4, room temperature): Provide structure and a tender crumb.
Kosher salt (1 1/2 teaspoons plus a pinch): Enhances all the flavors subtly without overpowering.
Sugar (1 cup plus 1/3 cup for the syrup): Sweetens the dough and makes the syrup glaze shine.
All-purpose flour (4 1/2 cups): Forms the sturdy base of the dough while keeping it soft enough to braid.
Unsalted butter (10 tablespoons softened): Provides a silky, rich texture that makes every bite unforgettable.
Heavy cream (1/2 cup): Enriches the filling with creaminess.
Bittersweet chocolate (8 oz chopped + 12 oz chopped for glaze): The star of the filling and optional topping, delivering deep chocolate satisfaction.
Powdered sugar (3/4 cup): Adds sweetness and smoothness to the chocolate filling.
Unsweetened cocoa powder (1/3 cup): Intensifies the chocolate flavor with a subtle bitterness.
Espresso powder (1 teaspoon, optional): Enhances the chocolate depth without tasting like coffee.
Water (1/3 cup for syrup): Blends with sugar to create a glossy syrup.
Milk chocolate (4 oz chopped for glaze): Softens the glaze with a touch of sweetness.
Light corn syrup (2 tablespoons for glaze): Gives the glaze a shiny and smooth finish.

How to Make Chocolate Babka Recipe

Step 1: Activate the Yeast

Begin by stirring the warm milk, a pinch of sugar, and yeast in a small bowl or measuring cup. Let it rest until it becomes foamy, about 10 minutes—this tells you the yeast is alive and ready to work its magic in your dough.

Step 2: Prepare the Dough

Whisk the eggs in a small bowl, and in your stand mixer’s bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture along with the beaten eggs. Using the dough hook on medium speed, mix until a rough dough forms. Gradually add softened butter one tablespoon at a time while the mixer runs, then knead for about 10 minutes until the dough is smooth, shiny, and elastic. Transfer to a greased bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.

Step 3: Make the Chocolate Filling

Heat the heavy cream and butter in a medium saucepan over medium heat until the butter melts and the cream steams. Pour this hot mixture over chopped bittersweet chocolate, powdered sugar, cocoa powder, espresso powder (if using), and a pinch of salt. Stir until everything melts together into a rich, silky filling. Cool in the refrigerator for an hour before assembling.

Step 4: Assemble the Babka

Butter and line two loaf pans with parchment paper. On a floured surface, divide the chilled dough in half, return one half to the fridge, and roll the other into a 12×16-inch rectangle. Spread half the chocolate filling over the dough, leaving a 1-inch border free on one long edge. Carefully roll the dough up from the filled edge toward the border to form a log, then seal the bare edge. Slice the log in half lengthwise, exposing the chocolate ribbons, and twist the two strips together to create a braid. Pinch the ends, then place the braided dough into the prepared pan. Repeat with the other half of dough and filling.

Step 5: Let the Babka Rise and Bake

Cover the pans with kitchen towels and let the babkas rest in a warm spot until doubled in size, about 1 1/2 to 2 hours. Preheat your oven to 350°F. Bake the babkas for roughly 40 minutes until the crust is golden and a toothpick inserted into the center comes out clean.

Step 6: Apply Syrup and Optional Glaze

While baking, simmer sugar and water in a small saucepan until sugar dissolves, forming a syrup. Brush this syrup on the babkas immediately as they come out of the oven to keep them moist and glossy. For an extra touch of chocolate decadence, melt bittersweet and milk chocolate with butter and corn syrup over simmering water, and drizzle this glaze over the warm, cooled babkas, letting it set for about 30 minutes.

How to Serve Chocolate Babka Recipe

A loaf of marble cake sits on a wooden board, sliced to show two thick pieces in front and the rest of the loaf behind. The cake has a light yellow base color with dark brown swirl patterns running inside. The entire top and sides of the loaf are covered in a thick, smooth layer of shiny dark brown chocolate frosting. The wooden board contrasts with the white marbled surface underneath it. A large knife lies next to the cake loaf. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a sprinkle of toasted nuts like hazelnuts or almonds can add a lovely texture and visual appeal. Fresh berries or a dollop of whipped cream complement the rich chocolate flavor beautifully for a breakfast treat or dessert.

Side Dishes

Serve slices of this Chocolate Babka with a cup of strong coffee or creamy hot chocolate to create a cozy pairing. It also shines alongside fresh fruit or a scoop of vanilla ice cream if you’re serving it after dinner.

Creative Ways to Present

Cut the babka into thick slabs and toast them lightly to give a crisp edge. You can also make chocolate babka French toast by dipping slices in an egg mixture and frying until golden – a brunch showstopper. For a festive touch, arrange individual mini babka buns on a platter as a shareable dessert.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover babka tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. This helps maintain its soft crumb and keeps the chocolate luscious.

Freezing

Chocolate Babka freezes wonderfully. Slice it if you like, then wrap it tightly in plastic and foil, or place it in freezer-safe bags. It can be kept frozen for up to 3 months without losing any of its rich flavor and texture.

Reheating

To enjoy babka like fresh, thaw frozen slices at room temperature, then warm in a toaster oven or regular oven at 300°F for 5 to 10 minutes. This revives the fresh-baked aroma, crisp crust, and melty chocolate gloriously.

FAQs

Can I make the dough without a stand mixer?

Absolutely! You can mix and knead the dough by hand. It will take a bit more time—about 15 to 20 minutes—to develop the dough’s gluten properly, but the result will be just as delicious.

What type of chocolate works best in the filling?

Bittersweet chocolate is ideal because it offers a deep, rich flavor without being overly sweet. You can also add a little espresso powder to enhance the chocolate notes if you like.

Is it necessary to refrigerate the dough overnight?

Chilling the dough overnight not only makes it easier to handle but also improves the flavor and texture by allowing the yeast to work slowly. However, if you’re in a hurry, you can let it rise until doubled in a warm spot, but the dough will be more challenging to roll out.

Can I make mini babkas instead of large loaves?

Definitely! Use smaller loaf pans or muffin tins to create mini babkas perfect for gift-giving or individual servings. Adjust the baking time accordingly, usually reducing it by about 10-15 minutes.

What is the purpose of the syrup brushed on the babka?

The syrup keeps the crust moist and soft while adding a gorgeous shiny finish. It prevents the babka from drying out and enhances the overall luscious experience of each bite.

Final Thoughts

This Chocolate Babka Recipe is an irresistible crowd-pleaser that’s as impressive as it is comforting. Whether you’re baking it for a special celebration or a cozy weekend treat, it brings joy and warmth with every bite. Don’t hesitate to try it yourself—you’ll discover just how rewarding it is to create this stunning, homemade masterpiece.

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