Chocolate Babka is a decadent swirl of rich, velvety chocolate and tender, buttery dough that’s impossible to resist. Each slice reveals a mesmerizing pattern, with layers of dark chocolate filling perfectly balanced by the soft, pillowy bread. The aroma alone, as it bakes for an hour, will fill your kitchen with warmth and anticipation. This treat is worth the 18-hour rising time, as it transforms into a masterpiece of texture and flavor.
With every bite, you’ll experience a delightful contrast of crisp edges and a melt-in-your-mouth center, making it a showstopper for any occasion. At 313 calories per slice, it’s a luxurious indulgence that feels both comforting and celebratory. Perfect for sharing or savoring solo, this babka is a labor of love that rewards patience with pure joy.
Gather Your Ingredients for Chocolate Babka
- Bread:
- 3 – 3 ½ cups (375-438 g) all-purpose flour, divided
- ⅓ cup (66 g) granulated sugar
- 1 ¼ teaspoon instant yeast
- ¾ teaspoon salt
- 2 eggs + 1 egg yolk, lightly beaten, room temperature preferred
- ½ cup (118 ml) milk, warmed to 100F (38C)
- 1 ½ teaspoons vanilla extract
- ⅓ cup (75 g) unsalted butter, softened to room temperature and cut into tablespoons
- Chocolate Filling:
- 8 oz (227 g) 60% chocolate bar, finely chopped
- ⅓ cup (75 g) unsalted butter
- ¼ cup (60 ml) heavy cream
- 2 Tablespoons natural cocoa powder
- ½ cup (65 g) powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Syrup:
- ⅓ cup (66 g) granulated sugar
- ¼ cup (60 ml) water
Step-by-Step Instructions for Perfect Chocolate Babka
- Prepare the Dough: In a large mixing bowl, whisk together 2 ½ cups (312g) flour, sugar, yeast, and salt. Add eggs, egg yolk, milk, and vanilla extract, and stir until combined. Add butter one tablespoon at a time, mixing well after each addition. Gradually add remaining flour until dough pulls away from the bowl. Knead on a floured surface for 10-15 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1-2 hours. Refrigerate overnight.
- Make the Filling: Combine chopped chocolate, butter, and cream in a microwave-safe bowl. Microwave in 25-second intervals, stirring until smooth. Add cocoa powder, powdered sugar, vanilla extract, and salt, and whisk until smooth. Set aside to firm up if necessary.
- Assemble the Babka: Roll dough into an 18×12” (46x30cm) rectangle. Spread filling, roll into a log, and cut lengthwise. Twist the two halves together and place in a greased 9×5” (23x13cm) pan. Cover and let rise for 30-60 minutes. Preheat oven to 350F (175C).
- Bake: Bake for 30 minutes, tent with foil, and bake for another 30-35 minutes. Internal temperature should reach 185F-190F (85-88C).
- Prepare Syrup: While bread bakes, dissolve sugar in water over low heat. Brush hot syrup over bread immediately after baking. Cool in pan for 30 minutes, then transfer to a rack to cool completely before slicing.
Serving Suggestions for Chocolate Babka
Chocolate Babka is a showstopper on its own, but you can elevate it further by serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream. For a breakfast treat, pair it with a cup of coffee or hot chocolate. If you’re feeling fancy, dust it with powdered sugar or drizzle with melted chocolate for extra indulgence.
Storage and Reheating Tips
Store your Chocolate Babka in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, slice and warm in the oven at 300°F (150°C) for 5-10 minutes or microwave for 10-15 seconds for a gooey, fresh-from-the-oven texture.
Recipe Variations to Try
Switch up the filling by using dark chocolate, milk chocolate, or even white chocolate for a different flavor profile. Add a sprinkle of cinnamon or a handful of chopped nuts to the filling for extra texture. For a savory twist, try a Nutella or hazelnut spread filling instead of chocolate.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the overnight refrigeration and let the dough rise at room temperature for 1-2 hours until puffed. You can also prepare the filling ahead of time and store it in the fridge until ready to use. For quicker assembly, roll the dough directly on parchment paper to make transferring to the pan easier.
Equipment Guidance for Perfect Babka
A stand mixer with a dough hook attachment makes kneading the dough a breeze, but don’t worry if you don’t have one—hand kneading works just as well. Use a sharp serrated knife to cut the dough log cleanly, and a pastry brush ensures even application of the simple syrup. A 9×5” loaf pan is essential for the perfect shape.
Chocolate Babka
Ingredients
Bread
- 3 -3 ½ cups all-purpose flour divided
- ⅓ cup granulated sugar
- 1 ¼ teaspoon instant yeast
- ¾ teaspoon salt
- 2 eggs + 1 egg yolk lightly beaten room temperature preferred
- ½ cup milk warmed to 100F (38C)
- 1 ½ teaspoons vanilla extract
- ⅓ cup unsalted butter softened to room temperature and cut into tablespoons
Chocolate Filling
- 8 oz 60% chocolate bar finely chopped
- ⅓ cup unsalted butter
- ¼ cup heavy cream
- 2 Tablespoons natural cocoa powder
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Syrup
- ⅓ cup granulated sugar
- ¼ cup water
Instructions
- In a large mixing bowl (or the bowl of your stand mixer), whisk together 2 ½ cup (312g) flour, sugar, yeast, and salt.
- Add lightly beaten eggs, egg yolk, milk, and vanilla extract and stir until dough is combined.
- Add butter, 1 Tablespoon at a time, stirring until butter is completely incorporated before adding the next, and continue mixing until all butter is completely combined.
- Gradually add remaining flour, a few tablespoons at a time, until dough begins clinging to itself and pulling away from the side of the bowl when stirring.
- Transfer dough to a lightly floured surface and knead by hand (about 10-15 minutes), or use the dough hook attachment on your stand mixer (about 5-10 minutes) until dough is cohesive, smooth and elastic. Dough will be sticky but should not stick to your hands. You may need to add additional flour during this process, especially if kneading by hand, this is fine.
- Transfer to a large oiled bowl, cover with plastic wrap and set in a warm spot to rise until puffed (it will increase in size by about 25%, it will not double as many bread doughs do!), about 1-2 hours.
- Once dough has puffed, transfer to the refrigerator and let it rest overnight (for at least 12 and up to 24 hours).
- Prepare the filling
- The next day, before removing the dough from the refrigerator, lightly grease a 9×5” (23x13cm) bread pan with butter and prepare the filling.
- In a medium sized, microwave-safe bowl, combine chopped chocolate, butter, and cream. Heat in the microwave for 25 seconds, stir well, and repeat until mixture is smooth.
- Add cocoa powder to mixture and stir until smooth and combined.
- Add powdered sugar, vanilla extract, and salt and whisk together until completely combined and smooth. Set aside while you roll out your dough. Note that the filling should be a spreadable consistency, similar to peanut butter, in order to easily use it. If yours is particularly warm or liquid, pop it in the fridge so it can become more firm and spreadable.
- Assembly
- Remove dough from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll dough into an 18×12” (46x30cm) rectangle.
- Spread chocolate filling evenly over the dough, leaving a ½ inch (1.5cm) perimeter.
- Starting at a shorter (12”) end, roll dough into a tight log, pinching the seam at the end. As you roll you may need to gently squish in the ends so it doesn’t become too long. it will
- Use a sharp knife to cut the log in half lengthwise.
- With the cut-sides facing up, place the two halves beside each other and twist them around one another 4-5 times. It helps to start in the middle and make two twists down and then, from the middle, two twists up.
- Carefully transfer to your prepared bread pan (you may need to gently squish the dough from each end to fit).
- Cover the bread pan loosely with plastic wrap and let rise until puffy, about 30-60 minutes. Meanwhile, preheat your oven to 350F (175C).
- Baking
- Once dough is finished rising, transfer to center rack of 350F (175C) preheated oven and bake for 30 minutes. At the 30 minute mark, tent the bread with foil (to prevent over-browning), and return to 350F (175C) oven to bake for another 30-35 minutes. When temped with an instant read thermometer, the center of the bread should be between 185F-190F (85-88C) when finished.
- Simple syrup
- Several minutes before bread is finished baking (or immediately after baking), prepare your simple syrup. In a small saucepan over low heat, stir together sugar and water until sugar is dissolved. Immediately after the bread finishes baking, use a pastry brush and brush all of the syrup evenly over the top of the bread.
- Allow bread to cool in its pan for at least 30 minutes before removing to a cooling rack where it should cool for another hour before enjoying (the warmer the bread is when you cut into it, the more fragile it will be).