Rich, swirled, and irresistibly decadent, Chocolate Babka is the kind of dessert that feels as indulgent to make as it does to eat. This sweet, yeasted bread is layered with a smooth chocolate filling and then twisted to create beautiful, intricate patterns. It’s not just a feast for the eyes, but also a dream for anyone who loves chocolate and bread combined into one.

A Special Treat Worth the Time

While babka may take some time to prepare, the process is surprisingly straightforward. The dough is soft, rich, and buttery, while the filling is a deep, intense chocolate that balances perfectly with the slightly sweet bread. With a little patience, you’ll have two stunning loaves that make any occasion feel special.

Elevated with a Simple Syrup Glaze

The final touch is a glossy syrup brushed over the baked babka. This adds just the right amount of sweetness, keeping the bread moist and giving it a beautiful shine.

Chocolate Babka might look complicated, but it’s a fun baking project for any level of baker, and the results are always impressive. Get ready for your kitchen to smell amazing!

Ingredients for Chocolate Babka

To make this decadent Chocolate Babka, you’ll need a few simple ingredients for the dough, filling, and syrup. Each component plays a key role in creating the perfect soft, buttery bread swirled with rich chocolate.

Dough Ingredients:

Warm Milk – The foundation for activating the yeast. Make sure the milk is warm, not hot, to help the yeast bloom.
Sugar – This adds a touch of sweetness to the dough and helps feed the yeast for proper rising.
Active Dry Yeast – Essential for making the babka dough rise. If you’re unsure if your yeast is still active, test it by mixing with warm milk and sugar to see if it foams.
All-Purpose Flour – Provides structure to the dough. Be sure to measure it by spooning and leveling for the correct texture.
Salt – A must-have to balance the sweetness and enhance the overall flavor.
Eggs – The eggs give the dough its richness. You’ll need both whole eggs and an extra yolk for added tenderness.
Pure Vanilla Extract – For a touch of warmth and flavor in the dough.
Unsalted Butter – Softened butter is gradually incorporated into the dough, creating a tender, buttery crumb.

Chocolate Filling Ingredients:

Chopped Dark Chocolate – The star of the filling! Use high-quality dark chocolate for a rich and intense flavor.
Unsalted Butter – Melted together with the chocolate to create a smooth, luxurious filling.
Powdered Sugar – This mixes seamlessly into the chocolate, providing just the right amount of sweetness.
Dutch-Processed Cocoa Powder – Adds depth and a smooth chocolate flavor to the filling, making it extra indulgent.

Syrup Ingredients:

Water and Sugar – A simple syrup made by boiling water and sugar. This syrup is brushed over the babka after baking, giving it a glossy finish and locking in moisture.

How to Make Chocolate Babka

Making Chocolate Babka is a step-by-step process, but each step is simple and well worth the effort. Follow these easy instructions to get the perfect chocolate-filled bread every time:

Activate the Yeast: Start by warming the milk and stirring in the sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes until it turns foamy, a sign that your yeast is active.
Prepare the Dough: In the bowl of a stand mixer, combine the flour, sugar, and salt. Gradually add the eggs and egg yolk while the mixer runs on medium speed, allowing everything to combine.
Add the Butter: With the mixer running, slowly incorporate the softened butter a few pieces at a time. Continue kneading the dough until it becomes smooth and elastic.
Let the Dough Rise: Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel. Allow the dough to rise in a warm place for 1 to 2 hours until it has doubled in size.
Make the Chocolate Filling: While the dough rises, melt the dark chocolate and butter together. Once smooth, stir in the powdered sugar and Dutch-processed cocoa powder to create a rich chocolate spread.
Shape the Babka: Once the dough has risen, gently punch it down to release the air and divide it into two equal parts. Roll each half into a 9×13-inch rectangle on a floured surface, then spread the chocolate filling evenly over the dough.
Roll and Twist: Roll each dough rectangle into a tight log. Cut each log lengthwise down the middle, then cross the two halves over each other and twist them to create a beautiful pattern.
Second Rise: Transfer the twisted dough into greased loaf pans. Cover the pans and let the babkas rise for another 1 to 2 hours, or until the dough reaches the tops of the pans.
Bake: Preheat your oven to 350ºF near the end of the second rise. Bake the babkas for 35 to 40 minutes, or until they are a deep golden brown.
Finish with Syrup: While the babka bakes, make the simple syrup by boiling water and sugar until the sugar dissolves. After baking, brush the warm syrup over the babka to give it a shiny, sweet finish. Let the babka cool in the pans for 10 to 15 minutes, then transfer them to a wire rack to cool completely.

This Chocolate Babka is an elegant and delicious treat that’s worth every step!

How Long to Bake Chocolate Babka

Baking the perfect Chocolate Babka requires just the right timing and attention to detail. Here’s how long it takes to achieve that perfect golden-brown crust while ensuring the inside stays soft and filled with delicious chocolate swirls:

Baking Time: The babkas will need to bake for 35 to 40 minutes at 350ºF. The loaves should develop a deep golden brown color, and you’ll know they’re done when they sound hollow when tapped on the top.
Checking for Doneness: It’s important to check the internal temperature of the babka to ensure it’s fully baked. The internal temperature should reach around 190ºF when measured with an instant-read thermometer. If the tops of the babkas are browning too quickly, you can loosely tent them with foil for the last 10-15 minutes of baking.
Final Touch – Simple Syrup: While the babka is baking, prepare the simple syrup by combining equal parts of water and sugar. This syrup will be brushed over the warm babka as soon as it comes out of the oven, giving it a glossy finish and locking in moisture.

Cooling and Storing Chocolate Babka

Cooling the Babka: After removing the babkas from the oven, allow them to cool in their pans for 10 to 15 minutes. This helps the bread set and makes it easier to remove from the pan. After that, transfer the babkas to a wire rack to cool completely.
Storing Leftover Babka: Once the babka has cooled, you can store it at room temperature in an airtight container. It will stay fresh for up to 3 days. If you want to keep it longer, babka can be frozen.
Freezing Babka: To freeze, wrap the babka tightly in plastic wrap, then again in foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it at room temperature and warm it in the oven for a few minutes to refresh its texture.

Pro Tips for Baking Babka

Don’t rush the rising times: Babka dough is enriched with butter and eggs, which means it takes a bit longer to rise than traditional bread dough. Be patient and allow the dough to rise until it doubles in size, both during the first rise and after shaping.
Chill the dough for easier handling: If the dough becomes too sticky while rolling and shaping, you can refrigerate it for 20-30 minutes to make it easier to work with.
Twisting the dough for the perfect pattern: After rolling the dough with the chocolate filling, slicing and twisting the dough is what creates those iconic swirls. Don’t worry if it looks messy—it will bake up beautifully.

By following these baking tips and timing instructions, your Chocolate Babka will come out perfectly golden, beautifully twisted, and deliciously chocolatey every time!

Chocolate Babka

Author: Sally
Total Time: 44 minute
Yield: 2 loaves 1x

Print Recipe

Description

Decadent, rich, and swirled with smooth chocolate, this Chocolate Babka is a show-stopping treat perfect for any occasion. With its buttery dough and layers of intense chocolate filling, this bread is both beautiful and delicious. The glossy simple syrup finish adds a touch of sweetness and ensures the babka stays moist and flavorful. Though it takes time to rise, the steps are simple, and the results are more than worth it!

Instructions

Activate the yeast: In the bowl of a stand mixer, whisk together the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes foamy.
Make the dough: Add the flour and salt to the bowl. With the dough hook attachment, start mixing on low speed. Gradually add the eggs, yolk, and vanilla extract, and continue mixing on medium speed.
Incorporate the butter: Once the dough comes together, slowly add the softened butter, a few pieces at a time, allowing each to mix in before adding more. Knead until the dough is smooth and elastic.
First rise: Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
Prepare the chocolate filling: Melt the dark chocolate and butter together in the microwave or on the stovetop. Stir in the powdered sugar and cocoa powder until smooth.
Roll out the dough: After the dough has risen, punch it down and divide it in half. Roll each portion into a 9×13-inch rectangle on a lightly floured surface.
Spread the chocolate: Evenly spread half of the chocolate filling over each dough rectangle.
Shape the babka: Roll each rectangle into a log, then slice each log in half lengthwise. Cross the halves over each other and twist to form a braided pattern. Place each twisted dough into a greased loaf pan.
Second rise: Cover the pans and let the babka rise for another 1 to 2 hours until the dough reaches the tops of the pans.
Bake the babka: Preheat the oven to 350ºF. Bake the babkas for 35 to 40 minutes until deep golden brown.
Make the syrup: While the babka is baking, combine the water and sugar in a small saucepan and bring to a boil, stirring until the sugar dissolves. Remove from heat.
Finish the babka: As soon as the babkas come out of the oven, brush them with the sugar syrup. Let them cool in the pans for 10 to 15 minutes, then transfer to a wire rack to cool completely.

Notes

For easier shaping, refrigerate the dough for 20-30 minutes before rolling it out.
Babka can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil to preserve freshness.
This recipe makes two loaves—perfect for sharing or freezing one for later!

Prep Time: 30 minutes
Cook Time: 35-40 minutes