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Chocolate Babka 2026 03 06 231256 819x1024 1

Chocolate Babka

An indulgent yet easy-to-make braided bread filled with rich chocolate, perfect for breakfast or dessert.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 120 mL warm milk Activates yeast for a fluffy dough.
  • 9 g active dry yeast Essential for leavening.
  • 10 mL honey Adds natural sweetness and helps yeast activation.
  • 5 large eggs Provides structure and richness to the dough.
  • 10 mL vanilla Enhances flavor in both dough and filling.
  • 100 g granulated white sugar Balances flavors in dough and filling.
  • 575 g all-purpose flour Ensures the right texture for the dough.
  • 10 g sea salt Enhances sweetness and flavor balance.
  • 226 g unsalted butter Creates a rich, tender texture.
Filling Ingredients
  • 170 g dark chocolate A must-have for a rich, chocolatey filling.
  • 100 g white or brown sugar Adds sweetness and depth to the filling.
  • 30 g cocoa powder Deepens the chocolate flavor.
  • 115 g unsalted butter (for filling) Adds richness to the chocolate filling.
  • 120 mL heavy cream Creates a smooth filling texture.
  • 1/2 tsp sea salt (for filling) Balances out sweetness in the filling.
Syrup Ingredients
  • 150 g white sugar (for syrup) Ensures a glossy finish on the babka.
  • 150 mL water (for syrup) Combines with sugar to create a light syrup.
  • 1 tsp vanilla (optional for syrup) Adds a hint of warmth.

Method
 

Make the Dough
  1. Measure & combine warm milk, yeast, and honey in a bowl. Let sit for 10 minutes to activate.
  2. Add eggs, vanilla, sugar, flour, and salt, mixing until you form a scraggly dough.
  3. Knead using a dough hook for about 5 minutes, incorporating butter in portions until the dough is smooth.
  4. Allow it to rise for about 1 hour, then refrigerate for 8 to 24 hours.
Prepare the Filling
  1. In a saucepan, whisk cream, cocoa powder, sugar, and salt over medium heat until dissolved.
  2. Remove from heat and mix in butter and chocolate until smooth. Let cool until thick and spreadable.
Prepare the Syrup
  1. Combine sugar and water in a saucepan. Dissolve over medium-high heat, then boil and simmer for about 5 minutes. Set aside.
Assemble the Babka
  1. Preheat your oven to 325°F (163°C). Butter and flour two loaf pans.
  2. Divide the chilled dough into two portions and roll each out into a rectangle.
  3. Spread the filling over it, roll tightly, and freeze until firm.
  4. Slice each roll in half lengthwise and twist the two halves together.
  5. Place the twisted dough into prepared pans and let proof for about 1 hour.
Bake the Babka
  1. Bake in the preheated oven for about 50 minutes until golden brown, brushing with sugar syrup while hot.
  2. Allow the babka to cool before carefully removing it from the pans.

Notes

Make sure your yeast is fresh for optimal rising, and consider using high-quality chocolate for a truly indulgent experience.