Chocolate Babka
This post may contain affiliate links. Please read my disclosure policy.
I remember the first time I tried Chocolate Babka—it was love at first bite. Making this beautifully swirled bread is simpler than you might think, and the results are absolutely delicious.
I remember the first time I baked Chocolate Babka—it was a game changer in my kitchen! The rich chocolate filling and intricate braids made it feel like I was creating something truly special. Whether you’re an experienced baker or just starting out, this recipe is designed to be easy and enjoyable. Plus, the end result is a stunning loaf that tastes as amazing as it looks, perfect for sharing with family and friends or savoring on your own.
Before You Start
- Warm Your Milk Just Right: Make sure your milk is warmed to about 110°F (43°C) to activate the yeast properly. If it’s too hot, it can kill the yeast; too cool, and the dough won’t rise as expected.
- Measure Ingredients Accurately: Use measuring cups and spoons to get the right proportions, especially for the flour and liquids.
- Soften Your Butter Properly: Make sure the unsalted butter is softened before adding it to the dough. This helps it incorporate smoothly, creating a tender and flaky texture in your babka.
- Knead Until Smooth: Knead the dough for the full 8-10 minutes until it’s smooth and elastic. Proper kneading develops the gluten, giving your babka its lovely structure and chewiness.
- Choose the Right Rising Spot: Find a warm, draft-free area for the dough to rise. A slightly warm oven (turned off) or a cozy spot in your kitchen works perfectly to help the dough double in size.
- Prepare the Pan in Advance: Grease your 9×5-inch loaf pan or line it with parchment paper before shaping the dough. This prevents the babka from sticking and makes for an easy release once baked.
- Melt Chocolate Carefully: When melting the chocolate chips for the filling, do it slowly over low heat or in a microwave in short intervals. This prevents the chocolate from burning and results in a smooth, creamy filling.
- Handle the Dough Gently: After the first rise, punch down the dough gently to release the air. When rolling and twisting, be careful not to tear the dough so the chocolate swirls stay intact and beautiful.
- Brush with Sugar Syrup Immediately: As soon as the babka comes out of the oven, brush it with the prepared sugar syrup. This not only adds a lovely shine but also keeps the bread moist and sweet.
- Allow to Cool Completely: Let the babka cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the flavors meld together and makes slicing easier without the filling oozing out.
Ingredients You’ll Need
- Flour: You’ll need all purpose flour but you can substitute it with bread flour if you prefer a chewier loaf.
- Whole Milk: You’ll want full fat milk here to add richness and moisture to the dough.
- Active Dry Yeast: I know I usually always activate the dry yeast first, but honestly it’s not needed here. Just make sure your yeast is fresh and it hasn’t expired yet. If you don’t have active dry yeast, instant yeast will also work.
- Butter: I always recommend using unsalted butter in all your baking. Different brands will have different salt content in salted butter, so you’re better off using unsalted, then you can control how much salt to add to your baked goods.
- Semi-sweet Chocolate: Opt for a good quality semi-sweet chocolate. While chocolate chips work as well, I highly recommend a good quality chocolate. Feel free to use dark, semi-sweet or even milk chocolate.
- Cocoa Powder: You’ll need a good quality unsweetened cocoa powder.
- Vanilla – Use pure vanilla extract for the best flavor. Vanilla actually compliments the chocolate and brings out the taste more.
Start by whisking together 3 ¼ cups of all-purpose flour, ¼ cup of granulated sugar, 2 ¼ teaspoons of active dry yeast, and ½ teaspoon of salt in a large bowl.
In a separate bowl, mix ¾ cup of whole milk (warmed to 110°F) with 2 large eggs. Slowly pour the wet ingredients into the dry mixture, stirring until the dough begins to come together. Then, add 10 tablespoons of softened unsalted butter, one tablespoon at a time, kneading well after each addition until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 to 1½ hours, or until it has doubled in size. This rise is crucial for a light and fluffy babka.
Tip: If your kitchen is cool, you can place the bowl in a slightly warm oven (turned off) to help the dough rise faster.
While the dough is rising, prepare the chocolate filling. In a medium bowl, combine ½ cup of melted unsalted butter, ½ cup of powdered sugar, ⅓ cup of unsweetened cocoa powder, ½ teaspoon of ground cinnamon (if using), 1 cup of melted semi-sweet chocolate chips, and 1 teaspoon of vanilla extract. Mix until smooth and set aside.
Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out into a large rectangle, approximately 10×15 inches. Spread the chocolate filling evenly over the dough, leaving a small border around the edges to prevent the filling from spilling out. Starting from the longer side, tightly roll the dough into a log.
Slice the log in half lengthwise to reveal the chocolate layers, then twist the two halves around each other to form a beautiful braid. Place the braided dough into a greased 9×5-inch loaf pan.
Tip: Roll the dough tightly, this way the chocolate swirls stay neat and evenly distributed throughout the babka.
Cover the loaf pan with a towel and let the dough rise in a warm place for another 30-45 minutes, or until it becomes puffy. This second rise helps the babka achieve its characteristic light and airy texture.
Preheat your oven to 350°F (175°C). Once preheated, bake the babka for 35-40 minutes, or until it turns golden brown and is cooked through.
Tip: To check for doneness, insert a toothpick into the center of the babka—it should come out clean or with just a few moist crumbs.
While the babka is baking, prepare the sugar syrup. In a small saucepan, combine ½ cup of granulated sugar and ½ cup of water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and set aside.
Tip: Allow the syrup to cool slightly before brushing to prevent it from melting the babka too much.
As soon as you remove the babka from the oven, immediately brush it generously with the prepared sugar syrup. Let the babka cool in the loaf pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tip: Be sure to work quickly with the syrup while the babka is still hot so that it absorbs well and creates that glossy finish.
Frequently Asked Questions
How should I store leftovers?
Store any leftover Chocolate Babka in an airtight container at room temperature for up to 3 days. If you need to keep it longer, place it in the refrigerator where it will stay fresh for up to a week. To enjoy it later, you can warm individual slices in the microwave or oven.
Can I freeze the Chocolate Babka?
Absolutely! Chocolate Babka freezes well. Wrap the cooled loaf tightly in plastic wrap and then place it in a freezer-safe bag or container. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the babka overnight in the refrigerator or at room temperature.
What can I do if my babka doesn’t rise properly?
If your babka dough isn’t rising as expected, ensure that your yeast is active by proofing it in warm milk (110°F) with a bit of sugar until it becomes frothy. Also, make sure your dough is placed in a warm, draft-free environment. If your kitchen is cool, you can place the dough in a slightly warm (but turned off) oven or near a warm appliance to encourage rising.
How can I prevent the chocolate filling from oozing out?
To keep the chocolate filling contained, make sure the filling is cooled and slightly set before spreading it over the rolled-out dough. Additionally, leave a small border around the edges when applying the filling to prevent it from spilling over. Rolling the dough tightly and twisting gently helps maintain the layers, ensuring the filling stays inside.
Why did my babka turn out too dense?
A dense babka can result from under-kneading the dough or not allowing it to rise sufficiently. Make sure to knead the dough until it’s smooth and elastic, and allow ample time for both the initial and second rises. Additionally, ensure your oven is properly preheated to the correct temperature to promote proper baking and rise.
More Delicious Breads
- Chocolate Zucchini Bread
- Chocolate Pound Cake
- Walnut Roll (Cozonac cu Nuca)
- Poppy Seed Roll
- Lemon Blueberry Yogurt Loaf
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chocolate Babka
Video
Ingredients
For the Dough:
- 3 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet )
- ½ teaspoon salt
- ¾ cup whole milk (warmed to 110°F (43°C))
- 2 large eggs
- 10 tablespoons unsalted butter (softened)
For the Chocolate Filling:
- ½ cup unsalted butter (melted)
- ½ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon (optional)
- 1 cup semi-sweet chocolate chips (melted)
- 1 teaspoon vanilla extract
For the Sugar Syrup:
- ½ cup granulated sugar
- ½ cup water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Prepare the Dough:
- In the bowl of your mixer, whisk together the flour, sugar, yeast, and salt.
- In a separate bowl, combine the warm milk and eggs. Slowly add the wet ingredients to the dry ingredients, mixing until the dough begins to come together. Add the softened butter, one tablespoon at a time, mixing until each piece is fully incorporated before adding the next. Mix the dough for 8-10 minutes, until smooth and elastic. The dough should be soft but not sticky. If it's too sticky, add a little more flour.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
Make the Chocolate Filling:
- In a medium bowl, mix together the melted butter, powdered sugar, cocoa powder, cinnamon (if using), melted chocolate chips, and vanilla extract until smooth.
Shape the Babka:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 10×15 inches. Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
- Starting from the longer side, tightly roll the dough into a log. Slice the log in half lengthwise to reveal the layers of chocolate inside. Twist the two halves around each other to form a braid, and then place the braided dough into a greased 9×5-inch loaf pan.
- Cover the loaf with a towel and let it rise in a warm place for another 30-45 minutes, or until puffy.
Bake:
- Preheat the oven to 350°F (175°C).
- Bake the babka for 35-40 minutes, or until golden brown and cooked through.
Make the Sugar Syrup:
- While the babka is baking, combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and set aside.
Glaze the Babka:
- Once the babka is out of the oven, immediately brush it with the sugar syrup. This helps keep the babka moist and adds a glossy finish.
- Let the babka cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Equipment
Notes
- Use High-Quality Chocolate: Opt for good-quality semi-sweet chocolate chips for that deep, rich flavor in your filling. It makes a noticeable difference in the taste.
- Uniform Filling Distribution: Spread the chocolate filling evenly across the dough so that every bite is perfectly chocolaty. Don’t rush this step.
- Twist Gently for Perfect Swirls: When twisting the dough halves, do it gently to maintain the integrity of the chocolate layers and create a beautiful braided pattern.
- Brush with Sugar Syrup Immediately: Applying the sugar syrup right after baking not only adds a lovely shine but also keeps the babka moist and sweet.
- Allow Proper Cooling: Let the babka cool completely before slicing.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
