Rich, soft, and buttery, this Chocolate Babka is a showstopping bread with ribbons of smooth chocolate swirled throughout. It’s tender like brioche, layered like cake, and irresistibly glossy after baking. Perfect for breakfast, dessert, or a special brunch, this recipe makes two loaves—one to enjoy now and one to freeze for later.
Prep & Cook Time
- Prep Time: 9 hours (including chilling and rising)
- Cook Time: 40 minutes
- Total Time: 9 hours 40 minutes
- Servings: 16
- Calories: 444 kcal per serving
Ingredients
For the Dough
- 4½ cups (540 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2¼ teaspoons instant yeast (1 packet, 7 g)
- 4 large eggs, room temperature
- ½ cup (120 ml) whole milk, room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons (142 g) unsalted butter, room temperature
For the Filling
- ½ cup (113 g) unsalted butter, cubed
- ½ cup (120 ml) heavy cream
- 8 ounces (225 g) chopped dark chocolate
- ¾ cup (90 g) powdered sugar
- ⅓ cup (30 g) unsweetened cocoa powder
For the Syrup
- ⅓ cup (66 g) granulated sugar
- ⅓ cup (80 ml) water
Instructions
1. Prepare the Dough
Whisk together flour, sugar, and yeast in the bowl of a stand mixer. Add eggs, milk, and salt. Using the dough hook attachment, mix on low speed until a rough dough forms, about 2 minutes.
2. Add the Butter
Add the butter one tablespoon at a time, allowing each addition to blend in before adding more. Once incorporated, knead for about 10 minutes until the dough is smooth, elastic, and slightly sticky.
3. Chill the Dough
Transfer the dough to a large, oiled bowl, turning once to coat. Cover and refrigerate overnight or for at least 8 hours.
4. Make the Filling
In a small saucepan, heat butter and cream over medium heat until the butter melts and the mixture steams. Add chopped chocolate and stir until smooth. Whisk in powdered sugar and cocoa powder, then transfer to a bowl and let cool until thickened, about 1 hour.
5. Shape the Babka
Butter two 8×4-inch loaf pans and line them with parchment paper. Divide the chilled dough in half. On a lightly floured surface, roll one half into a 12×16-inch rectangle. Spread half of the chocolate filling evenly over the dough, leaving a 1-inch border on one short side.
6. Roll and Cut
Starting from the short side, roll the dough tightly into a log and pinch the seam to seal. Slice the roll in half lengthwise. With the cut sides facing up, twist the two strands together, then tuck the ends under. Place the twisted loaf into the prepared pan. Repeat with the remaining dough and filling.
7. Rise and Bake
Loosely cover the pans and let the loaves rise in a warm place for 1½–2 hours, until puffy. Preheat the oven to 350°F (177°C). Bake for about 40 minutes, until golden brown and a toothpick inserted into the center comes out clean.
8. Make the Syrup
While the loaves bake, combine sugar and water in a small saucepan. Simmer until the sugar dissolves, then remove from heat. Brush the syrup over the hot babkas immediately after baking to give a glossy finish and keep the bread moist.
9. Cool and Serve
Allow the babkas to cool in their pans for 30 minutes before serving warm or at room temperature.
Pro Tips
- Use high-quality Dutch-processed cocoa powder for richer flavor and deeper color.
- The dough is ready when it feels stretchy and elastic, not dry.
- Don’t skip the syrup glaze—it locks in moisture and gives a bakery-style shine.
- To ensure the babka is fully baked, the internal temperature should reach 190°F (88°C).
- Babka dough can be kneaded by hand if needed; it takes 10–15 minutes of vigorous kneading.
Storage and Freezing
- Store the baked babka, wrapped in plastic or airtight, at room temperature for up to 3 days.
- To freeze, wrap tightly in plastic and then foil. Freeze whole or sliced for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
| Serving Size | Calories | Carbohydrates | Protein | Fat | Saturated Fat | Sugar | Fiber | Sodium |
|---|---|---|---|---|---|---|---|---|
| 1 slice | 444 kcal | 52 g | 8 g | 24 g | 14 g | 20 g | 4 g | 247 mg |
Disclaimer: Nutritional values are approximate and may vary depending on specific ingredients and portion sizes.
Print
Chocolate Babka
- Total Time: 620 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Rich, soft, and buttery, this showstopping Chocolate Babka features ribbons of smooth chocolate swirled throughout. Perfect for breakfast, dessert, or a special brunch.
Ingredients
- 4½ cups (540 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2¼ teaspoons instant yeast (1 packet, 7 g)
- 4 large eggs, room temperature
- ½ cup (120 ml) whole milk, room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons (142 g) unsalted butter, room temperature
- ½ cup (113 g) unsalted butter, cubed (for filling)
- ½ cup (120 ml) heavy cream
- 8 ounces (225 g) chopped dark chocolate
- ¾ cup (90 g) powdered sugar
- ⅓ cup (30 g) unsweetened cocoa powder
- ⅓ cup (66 g) granulated sugar (for syrup)
- ⅓ cup (80 ml) water
Instructions
- Whisk together flour, sugar, and yeast in the bowl of a stand mixer. Add eggs, milk, and salt. Using the dough hook attachment, mix on low speed until a rough dough forms, about 2 minutes.
- Add the butter one tablespoon at a time, allowing each addition to blend in before adding more. Knead for about 10 minutes until smooth and elastic.
- Transfer dough to a large, oiled bowl, cover, and refrigerate overnight or for at least 8 hours.
- In a small saucepan, heat butter and cream until butter melts and mixture steams. Add chopped chocolate, whisk in powdered sugar and cocoa powder, then transfer to a bowl and cool until thickened, about 1 hour.
- Butter two 8×4-inch loaf pans and line with parchment. Divide dough in half, roll one half into a 12×16-inch rectangle, and spread half of the chocolate filling over it.
- Roll tightly into a log, slice in half lengthwise, twist strands together, and place into the prepared pan. Repeat with remaining dough.
- Cover and let rise for 1½–2 hours, then preheat oven to 350°F (177°C). Bake for about 40 minutes until golden brown.
- While baking, combine syrup ingredients in a saucepan. Simmer until sugar dissolves. Brush syrup over baked babkas immediately.
- Cool in pans for 30 minutes before serving warm or at room temperature.
Notes
Use high-quality Dutch-processed cocoa powder for richer flavor. The dough should feel stretchy and elastic. Don’t skip the syrup glaze for moisture and shine.
- Prep Time: 580 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish