If you’ve ever tasted a rich, flaky pastry that feels like a hug in dessert form, then you’re going to absolutely adore this Chocolate Babka Recipe. It’s a beautiful swirl of tender dough layered with a decadent chocolate filling, baked until perfectly golden and irresistibly glossy. This recipe transforms simple pantry staples into two stunning loaves that are as stunning to look at as they are delicious to eat. Whether it’s a special celebration or an elevated everyday treat, Chocolate Babka always steals the show with its delicate crumb and luscious chocolate ribbons.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each one plays a vital role in creating that perfect balance of soft dough and luxurious chocolate ribboning. From the creamy butter that gives tenderness to the dough to the lively yeast that makes it rise just right, you’ll appreciate each component’s contribution to the final masterpiece.
- 3/4 cup warm milk (NOT hot): The perfect temperature to activate yeast without killing it, ensuring a nice rise.
- 2 1/4 tsp active dry yeast: This magical ingredient makes the dough fluffy and airy.
- 4 Tbsp granulated sugar, divided: Adds just enough sweetness to the dough and balances the chocolate’s richness.
- 3 1/2 cups all-purpose flour: The structure builder that gives the babka its tender yet sturdy crumb.
- 2 large eggs (room temp): Adds richness and helps with the dough’s elasticity.
- 4 Tbsp unsalted butter, melted (divided): 3 Tbsp enrich the batter for soft texture, 1 Tbsp to brush tops for a golden sheen.
- 1/2 tsp sea salt: Enhances flavors and balances sweetness perfectly.
- 1 tsp vanilla extract: Adds depth and warmth to the dough’s flavor profile.
- Coconut oil to brush over babkas (optional): Gives a glossy, slightly crisp exterior after baking.
- 1 cup heavy whipping cream: Mixed with sugar to craft the silkily decadent chocolate filling.
- 1/4 cup granulated sugar: Sweetens the chocolate filling without overpowering it.
- 8 oz semi-sweet chocolate chips: The star of the show, creating those gooey, melty pockets throughout the babka.
How to Make Chocolate Babka Recipe
Step 1: Prepare the Dough
Start by warming your milk to just the right temperature—warm enough to activate the yeast but not so hot it kills it. Sprinkle the yeast and 1 tablespoon of sugar over the milk and let it sit for about 5-10 minutes until it’s frothy and alive with bubbles. This initial step is crucial for a light, airy dough.
Step 2: Mix Ingredients and Knead
In a large bowl, combine the flour, remaining sugar, and sea salt. Whisk your melted butter, eggs, and vanilla into the yeast mixture, then slowly mix the wet into the dry ingredients. Once the dough comes together, knead it on a floured surface for about 10 minutes until smooth and elastic. This is the workout that builds the dough’s beautiful texture.
Step 3: First Rise
Place the kneaded dough into a greased bowl, cover it loosely with a towel or plastic wrap, and let it rise in a warm spot until doubled in size—this usually takes about 1 to 1.5 hours. Patience here rewards you with a tender and airy babka.
Step 4: Make the Chocolate Filling
While the dough rises, combine the heavy whipping cream, remaining sugar, and chocolate chips in a small saucepan over low heat. Stir gently until the chocolate melts and the mixture becomes smooth and glossy. Let it cool slightly until it thickens to a spreadable consistency.
Step 5: Shape the Babka
After the dough has risen, punch it down gently and divide it in half. Roll each piece into a large rectangle on a floured surface. Spread half of the chocolate filling evenly over each rectangle, then carefully roll the dough up lengthwise like a jelly roll. Cut each roll down the middle lengthwise so you have two long pieces with the chocolate swirled inside.
Step 6: Twist and Place into Loaf Pans
Twist the two halves around each other, keeping the cut sides facing upward so that beautiful chocolate layers peek through. Carefully place each twist into a greased loaf pan. Brush the tops with 1 tablespoon melted butter to encourage a golden crust during baking.
Step 7: Second Rise and Bake
Allow the shaped babkas to rise again for about 45 minutes until puffed. Preheat your oven to 350°F (175°C), then bake the loaves for around 30 minutes. You want them golden brown but not overly crisp. If desired, brush with coconut oil right after baking for a glossy finish.
How to Serve Chocolate Babka Recipe
Garnishes
Freshly baked babka is beautiful on its own, but a dusting of powdered sugar or a drizzle of melted chocolate adds an irresistible touch. Toasted nuts sprinkled on top bring a delightful crunch and complement the rich chocolate perfectly.
Side Dishes
Serve your Chocolate Babka with a cup of steaming coffee or a rich espresso for a true café experience. For a brunch twist, pair it with fresh berries or a dollop of whipped cream for balance against the dense bread.
Creative Ways to Present
Slice the babka thick for a decadent dessert plate or cut into small squares for a charming party platter. You can also toast leftovers lightly to revive the crispiness and serve alongside ice cream for an indulgent treat.
Make Ahead and Storage
Storing Leftovers
Chocolate Babka stays wonderfully fresh when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It will keep well for 2-3 days, maintaining its softness and chocolatey goodness.
Freezing
If you want to enjoy your babka over a longer period, it freezes beautifully. Wrap the loaf tightly in plastic and then foil to prevent freezer burn. When ready to eat, thaw overnight at room temperature.
Reheating
To enjoy your frozen or leftover babka at its best, reheat slices in a toaster oven or regular oven at low temperature until warm and slightly crisp on the outside. Microwave works in a pinch but can make it a bit chewy.
FAQs
Can I use milk alternatives for the milk in this Chocolate Babka Recipe?
Absolutely! Almond, oat, or soy milk can be used as long as they’re warmed gently to activate the yeast. Just avoid anything too cold or hot for the perfect rise.
Is this Chocolate Babka Recipe difficult for beginners?
While it does require some patience with rising and shaping, the steps are straightforward. With a little love and attention, even beginner bakers can create stunning results.
Can I make the filling ahead of time?
Yes, you can prepare the chocolate filling a day in advance and keep it chilled in the fridge. Just let it come to room temperature before spreading to ensure it spreads evenly.
Why does my babka sometimes turn out dense?
Dense babka often means the yeast didn’t activate properly or the dough wasn’t kneaded enough. Make sure your milk is just warm and knead the dough until it’s smooth and elastic for airy results.
How do I get those beautiful chocolate swirls?
Rolling the dough carefully and twisting the cut pieces gently is the trick. Keeping the chocolate filling spread evenly and the swirls facing up when twisted reveals that beautiful chocolate ribbon after baking.
Final Thoughts
Making this Chocolate Babka Recipe is like inviting a little magic into your kitchen—a cozy project with an irresistible payoff. Whether you share it with friends or savor it on a quiet morning, each bite feels like a celebration of buttery dough and luscious chocolate. Don’t hesitate to dive in and enjoy the rewarding process and utterly delicious results!
Print
Chocolate Babka Recipe
- Prep Time: 4 hours 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 16 slices (2 babka loaves)
- Category: Baking
- Method: Baking
- Cuisine: Jewish
Description
This classic Chocolate Babka recipe yields two beautifully braided loaves with a rich, indulgent chocolate filling. Soft and tender dough is layered generously with a sweet chocolate mixture, baked until golden, and brushed with butter for a shiny finish. Perfect for breakfast or dessert, these babkas combine the delight of homemade bread with luscious chocolate in every bite.
Ingredients
Dough Ingredients
- 3/4 cup warm milk (NOT hot)
- 2 1/4 tsp active dry yeast
- 4 Tbsp granulated sugar, divided
- 3 1/2 cups all-purpose flour
- 2 large eggs (room temperature)
- 3 Tbsp unsalted butter, melted (for batter)
- 1/2 tsp sea salt
- 1 tsp vanilla extract
Filling Ingredients
- 8 oz semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
Finishing Ingredients
- 1 Tbsp unsalted butter, melted (to brush tops)
- Coconut oil to brush over babkas (optional)
Instructions
- Activate Yeast: In a small bowl, combine the warm milk (should be warm to the touch but not hot) with 2 1/4 tsp active dry yeast and 1 tablespoon of the granulated sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, whisk together the flour, remaining 3 tablespoons of sugar, and sea salt. In a separate bowl, beat the eggs with the melted 3 tablespoons of unsalted butter and vanilla extract. Add the yeast mixture to the egg mixture, then gradually incorporate into the dry ingredients, mixing until a sticky dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 6-7 minutes. Place the dough in a greased bowl, cover with a cloth or plastic wrap, and allow it to rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Make Chocolate Filling: While the dough rises, prepare the chocolate filling. In a small saucepan, heat the heavy whipping cream with 1/4 cup granulated sugar over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth. Allow this mixture to cool to room temperature; it will thicken slightly as it cools.
- Shape Babka: Once dough has risen, punch it down gently and divide it into two equal portions. On a floured surface, roll out one portion into a rectangle approximately 12×16 inches. Spread half of the chocolate filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log lengthwise, then slice the log down the middle lengthwise, exposing the layers of chocolate filling.
- Braid the Dough: Twist the two halves around each other with the cut sides facing up to showcase the chocolate swirls, then form the twisted dough into a loaf shape and place it into a greased loaf pan. Repeat this process with the second dough portion and the remaining chocolate filling.
- Second Rise: Cover the loaf pans with a towel and let the babkas rise again for about 45-60 minutes until puffed.
- Bake Babka: Preheat the oven to 350°F (175°C). Brush the tops of the babkas with the remaining 1 tablespoon of melted butter for a glossy finish. Bake the babkas on the middle rack for about 25-30 minutes or until golden brown and cooked through. If you notice the tops browning too quickly, tent with foil to prevent burning.
- Cool and Finish: Remove the babkas from the oven and brush immediately with coconut oil (optional) to add shine and moisture. Allow loaves to cool in pans for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled to maintain structure.
Notes
- Ensure the milk is warm but not too hot when activating yeast to avoid killing it.
- The second rise is crucial for a light and fluffy texture—don’t rush it.
- Using a serrated knife when slicing babka helps keep clean cuts through the swirls without squashing the loaf.
- Coconut oil brushing is optional but adds a beautiful sheen and keeps the babka moist.
- Store leftover babka wrapped tightly at room temperature for up to 3 days or freeze for up to 1 month.
