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!
Ingredients
Scale
Dough:
- ¾ cup warm milk
- ¼ cup sugar
- 2 ¼ tsp active dry yeast
- 3 ¼ cups all-purpose flour
- 1 tsp salt
- 2 large eggs, room temperature
- 1 egg yolk
- 1 tsp pure vanilla extract
- ½ cup unsalted butter, softened
Chocolate Filling:
- 1 cup dark chocolate, chopped
- ¼ cup unsalted butter
- ¼ cup powdered sugar
- 2 tbsp Dutch-processed cocoa powder
Syrup:
- ¼ cup water
- ¼ cup sugar
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