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    Home » Recipes » Breads » Chocolate Babka

    Chocolate Babka

    Published: May 25, 2021 · Modified: May 25, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Rich and decadent, this Babka is a delicious fluffy bread that has ribbons of chocolate running throughout it. This visually stunning chocolate babka is perfect for any occasion and any meal. Enjoy both loaves immediately, or freeze one for later!

    Overhead image of a babka on a long plate with three slices cut out and lying beside the loaf.
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    Pinterest graphic of a loaf of babka on a piece of parchment with roughly chopped chocolate around it.
    Pinterest graphic of an overhead view of a loaf of babka on a sheet of brown parchment with roughly chopped chocolate beside it.
    Pinterest graphic of a cut loaf of babka showing the interior, with two slices in front of it.
    Pinterest graphic of a cut loaf of babka, with two slices in front of it, stacked on top of each other.
    Pinterest graphic of of three slices of babka on a blue and white plate.
    Pinterest graphic of an overhead view of a loaf of sliced babka with chopped chocolate and cocoa powder dusted around it and a second loaf in the pan off to the side.
    Pinterest graphic of a cut loaf of babka, showing the swirls of chocolate inside of the bread.
    Pinterest graphic of babka with chopped chocolate and cocoa powder around it and a cooling rack with a second loaf in its pan, off to the side.
    Pinterest graphic of a loaf pan lined with parchment paper with unbaked babka dough inside.
    Pinterest graphic of a sliced babka in a long serving platter beside a cup of coffee.

    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. Want to try another easy bread recipe? My Chocolate Chip Banana Bread and sticky buns are my favorites.

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make a babka.

    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

    Set of two photos showing dry ingredients added to a mixer and then the wet ingredients added.

    1. Whisk together the flour, sugar, and 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. 

    Set of two photos showing butter being added to a mixer while it is running and the second image showing the texture of a stretchy dough on the dough hook.

    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. 

    Set of two photos showing a ball of dough in a glass bowl and then dough rolled into a thin rectangular shape.

    5. Transfer the dough to a large oiled bowl, and cover. 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. 

    Set of two photos showing the chocolate filling being mixed together and then spread onto the rolled out dough.

    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.

    Set of two photos showing the babka dough cut and then braided in the loaf pan.

    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. 

    10. Twist the halves together, keeping the cut sides facing up before transferring to a prepared loaf pan. Cover and let rise again before baking for 40 minutes or until golden brown.

    A loaf of chocolate babka on a sheet of parchment paper beside a rose gold measuring cup and wire rack.

    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 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.

    A blue and white platter with three slices of babka beside a glass of milk.

    FREQUENTLY ASKED QUESTIONS

    Is Babka a brioche?

    Babka 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, 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 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 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.

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    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!

    A babka loaf on brown parchment paper with three slices cut beside the loaf, showing the chocolate swirls inside the loaf.
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    5 from 24 votes

    Chocolate Babka

    A fluffy and sweet bread with chocolate swirled throughout, this Babka recipe is a delightful bread that can be served for breakfast or dessert!
    Course Dessert
    Cuisine Eastern European
    Prep Time 9 hours
    Cook Time 40 minutes
    Total Time 9 hours 40 minutes
    Servings 16 servings
    Calories 444kcal
    Author John Kanell

    Equipment

    • Mixer
    • 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.

    Video

    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.

    Nutrition

    Calories: 444kcal | Carbohydrates: 52g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 247mg | Potassium: 217mg | Fiber: 4g | Sugar: 20g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg
    *Nutrition Disclaimer
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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