If you’ve never had chocolate babka before, then all you need to know is that it’s half bread, half cake, and 100% delicious! This yeast-based dough is sweet, soft, and buttery, making it hard to have just one slice. I also love how beautiful each slice is thanks to the layers of chocolate throughout the babka bread.
It may seem like it is labor-intensive to make babka bread from scratch as making the swirls of chocolate may come off as challenging, but the process is surprisingly easy! There is no need to be intimidated by the long prep time, as most of it is just the dough rising in the fridge. Follow my simple step-by-step instructions for making this homemade chocolate babka down below and you’ll be making this recipe like a pro in no time. If you want to try another easy bread recipe, then try my Chocolate Chip Banana Bread, brioche recipe, and sticky buns.
What You Need To Make This Recipe
Whole milk — I use whole milk for this babka recipe due to the higher fat content. If you don’t have whole milk, then you can use 2% milk. I would not suggest using skim milk. The milk should also be between 110°-120°F to not negatively affect the yeast.
Butter — while salt brings out the chocolate flavor in this bread, different brands of salted butter vary in their salt content, so it’s best to use unsalted butter to keep things consistent. Be sure to have your butter at room temperature as you mix it into the dough directly. Room temperature butter should make a slight indent when pressed with your finger.
Chopped dark chocolate — I recommend using chocolate bars instead of chips as chips have less cocoa butter and contain added stabilizers. The chocolate bar should melt smoother as well.
How To Make Babka
1. Whisk together the all purpose flour, sugar, and instant yeast in the bowl of a stand mixer.
2. Add the eggs, milk, and salt and mix at low speed using the dough hook attachment until combined and a dough starts to form for about 2 minutes.
3. Add the butter one tablespoon at a time. Let the butter incorporate before adding more.
4. Continue to knead for 10 more minutes; the dough is ready when it feels sticky but still very stretchy.
5. Transfer the dough to a large oiled bowl, and cover. Make sure the sides of the bowl are completely oiled. Let the dough rise for 8 hours or overnight in the fridge.
6. When the dough is ready, divide it in half and roll them out, one at a time, on a lightly floured surface into a 12×16-inch rectangle.
7. Make the filling by combing the butter and cream in a saucepan before melting in the chocolate. Whisk in the powdered sugar and cocoa powder before letting it cool to thicken.
8. Use an offset spatula to spread the chocolate filling over the rolled dough.
9. Roll the dough from the short-end into a tight coil, and pinch the seam to seal. Then cut the dough in half lengthwise with a sharp knife.
10. Twist the halves together, keeping the cut sides facing up before transferring to a parchment paper prepared loaf pan. Cover and let rise again in a warm place before baking for 40 minutes or until golden brown.
Pro Tips For Making This Recipe
- For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture.
- I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli.
- To be extra sure that your babka loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf.
- Don’t skip the sugar syrup at the end. It not only makes the babka exterior shiny but helps keeps the bread from drying out.
- If you don’t have a mixer, you can mix the babka dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough.
Frequently Asked Questions
Is Babka a brioche?
This babka recipe is made with brioche dough, but not all brioches are babkas! Adding chocolate to a brioche does not automatically turn it into a babka but shaping the dough with the chocolate swirled inside it sets them apart.
What is the difference between babka and challah?
While the two may have similar features and are both loved in jewish communities, Challah is a traditional braided bread made from eggs, water, yeast, flour, sugar, and salt served during the Jewish Sabbath or other holidays. Challah is not baked in a loaf pan. Babka is a yeast-based made with more eggs and is a part bread, part cake hybrid baked in a loaf pan and has swirls of chocolate or cinnamon throughout the bread’s interior.
How is it served?
Since it is a cake-bread hybrid, a slice of this chocolate babka recipe is perfect for breakfast or as a dessert! Serve it heated up or at room temperature with a hot cup of coffee or tea.
How do I store this? Can it be frozen?
This chocolate babka bread keeps well at room temperature for up to 3 days. Be sure to wrap it up in plastic wrap or place it in an airtight container. You can also freeze this if you’d like to store it longer. Freeze in either individual slices so you can thaw a portion at a time to snack on or freeze the whole loaf. To freeze babka, wrap the loaf in plastic before wrapping it in tin foil. It will last for 2 months. When ready to enjoy, thaw it overnight in the fridge and leave it at room temperature.
If you love this recipe try these out!
If you’ve tried this chocolate babka recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Babka
Video
Equipment
- Rolling Pin
- Whisk
- Offset spatula
- Knife
Ingredients
For the Dough:
- 4½ cups all-purpose flour (540g)
- ½ cup granulated sugar (100g)
- 2¼ teaspoons instant yeast (1 .25-ounce packet)
- 4 large eggs room temperature
- ½ cup whole milk room temperature
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter room temperature (142g)
For the Filling:
- ½ cup unsalted butter cubed (113g)
- ½ cup heavy cream (120mL)
- 8 ounces chopped dark chocolate (225g)
- ¾ cup powdered sugar (90g)
- ⅓ cup unsweetened cocoa powder (30g)
For the Syrup:
- ⅓ cup granulated sugar (66g)
- ⅓ cup water (80mL)
Instructions
For the Dough:
- Whisk together the flour, sugar, and yeast in the bowl of a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined and a dough starts to form, for about 2 minutes.
- Add the butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.
- Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.
For the Filling:
- In a small saucepan, combine butter and cream. Heat over medium heat until butter is melted and the mixture is steaming. Add the chocolate and stir until melted, then remove from the heat. Whisk in the powdered sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.
- For the assembly:
- Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.
- On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
- Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
- Repeat with the second half of the dough and the remaining filling.
- Loosely cover the pans and let rise in a warm place for 1 1/2 to 2 hours or until noticeably puffed. (It won’t quite double in size)
- Preheat the oven to 350F.
- Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.
For the Syrup:
- While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
- Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.
Notes
- This recipe makes 2 (8x4-inch) loaves.
- For fast-acting yeast, you can dissolve it in a warm (110F) mixture of milk with 2 tablespoons of the sugar. Set aside until bubbly and add to the dry mixture.
- I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker, less acidic, and fudgier in baked goods. I like using Hershey’s or Ghirardelli.
- To be extra sure that a loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don’t have a long enough toothpick to get to the middle of the loaf.
- Don’t skip the syrup at the end. It not only makes the exterior shiny but helps keeps the bread from drying out.
- If you don’t have a mixer, you can mix the dough with a wooden spoon in a large bowl before kneading the dough by hand. It will take at least 10 to 15 minutes. Be careful not to over flour the counter if you’re hand kneading, as you don’t want to incorporate too much additional flour into the dough.
