If you’ve ever bitten into a slice of Chocolate Babka, you know there’s truly nothing else like it. With its perfectly swirled layers of buttery dough and rich chocolate filling, this Jewish bakery classic is the stuff of sweet dreams and family traditions. Homemade chocolate babka brings together everything I love about baking: it’s a little hands-on, a total showstopper, and above all, absolutely delicious straight from the oven. Whether you serve it warm for breakfast or as an elegant dessert, chocolate babka brings pure joy, one chocolatey bite at a time.
Ingredients You’ll Need
The magic of chocolate babka really comes down to the quality and simplicity of the ingredients. Each one brings something essential to the table, from the pillowy softness of the dough to the decadent, chocolate-packed filling that makes every swirl irresistible.
- All-purpose flour: This is the backbone of your babka, giving the bread its soft yet sturdy structure.
- Granulated sugar: Adds sweetness and helps the yeast activate for that beautiful rise.
- Active dry yeast: Lifts the dough, making it airy and light—don’t skip letting it get foamy!
- Warm milk: Feeds the yeast and tenderizes the crumb for melt-in-your-mouth slices.
- Large eggs: Add richness and create a luxurious, supple dough.
- Egg yolk: Boosts the dough’s richness and helps with that golden color.
- Unsalted butter (softened): Makes the dough deliciously tender and adds major flavor.
- Salt: Balances out the sweetness and intensifies all the flavors.
- Vanilla extract: Rounds out the aroma with a fragrant, bakery-worthy touch.
- Dark chocolate (finely chopped): The star of the filling—choose a good quality chocolate for the tastiest swirls.
- Unsalted butter (melted): Brings the filling together and helps it spread beautifully.
- Powdered sugar: Gives the chocolate mixture just the right amount of sweetness and smoothness.
- Cocoa powder: Intensifies the chocolate flavor—use a good Dutch-process if you have it.
- Cinnamon (optional): Adds a subtle warmth that makes the chocolate pop even more.
- Simple syrup (equal parts sugar and water): Brushed on at the end for a shiny, bakery-style finish that also seals in moisture.
How to Make Chocolate Babka
Step 1: Activate the Yeast
Start by dissolving your active dry yeast in the warm milk with just a teaspoon of the sugar. Let it sit for about 5–10 minutes. You’ll know it’s ready when it looks foamy and bubbly on top—this means your yeast is alive and ready to make the babka dough rise beautifully.
Step 2: Make the Dough
In a large bowl, combine your flour, the rest of the granulated sugar, and salt. Whisk to evenly distribute, then add the eggs, egg yolk, vanilla, and softened butter. Pour in your prepared yeast mixture, then mix everything by hand or with a stand mixer until a sticky dough forms. Knead the dough for about 8–10 minutes until it’s super smooth and elastic. Place your dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
Step 3: Prepare the Chocolate Filling
This is where the Chocolate Babka gets its signature swirls. In a separate bowl, mix together the melted butter, powdered sugar, cocoa powder, cinnamon (if using), and finely chopped dark chocolate until it forms a spreadable, fudgy paste. Try not to eat it all before it makes it onto your dough—it’s that good!
Step 4: Fill, Shape, and Twist
Punch down the risen dough and divide it in half for two beautiful loaves. Roll one half into a large rectangle on a lightly floured surface. Spread half the chocolate filling right to the edges. Roll it up tightly from the long side into a log, then use a sharp knife to slice the log lengthwise down the center, exposing all those gorgeous chocolate layers. Gently twist the two halves together, keeping the cut sides facing up, then nestle it into a greased loaf pan. Repeat with the second half.
Step 5: Final Rise and Bake
Cover the filled and shaped loaves and let them rise again for 30–40 minutes. Meanwhile, preheat your oven to 350°F (175°C). Once risen, bake for 35–40 minutes until each babka is golden brown and your entire kitchen smells like a dream.
Step 6: Glaze and Cool
While the babka is still hot from the oven, brush the tops generously with simple syrup. This gives your Chocolate Babka that signature shine and locks in moisture for days of tenderness. Let the babka cool slightly in the pan before transferring to a rack to cool completely. If you can wait that long, that is!
How to Serve Chocolate Babka
Garnishes
I love finishing my slices with a little extra flourish. Try dusting with powdered sugar for classic charm, or sprinkle with a handful of finely chopped dark chocolate or toasted nuts right after glazing for a gourmet touch. Each slice of Chocolate Babka looks (and tastes) spectacular with a touch of contrast.
Side Dishes
Chocolate Babka is always blissful with a cup of strong coffee or a creamy latte. If you’re serving it for brunch, pair with a bowl of fresh berries, some citrus wedges, or even a dollop of tangy crème fraîche for a little balance against the rich chocolate. For dessert, a scoop of vanilla ice cream or a swirl of whipped cream never disappoints!
Creative Ways to Present
For a memorable presentation, try slicing your babka into thick slices and arranging them in a spiral on a platter—let those swirly layers steal the show! You can also cut it into cubes for a stunning bread pudding, or pack slices in a pretty box for a homemade food gift no one will forget.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, they’ll stay moist and delicious for 2–3 days when wrapped tightly in plastic or foil at room temperature. That little bit of syrup on top keeps the crumb from drying out, so each bite is just as good the next day.
Freezing
Chocolate Babka freezes like a dream. Let your loaf cool completely, then wrap it well in plastic wrap followed by foil. Store in the freezer for up to 2 months. To serve, thaw overnight at room temperature—the swirls will still be soft and chocolaty.
Reheating
To bring back that just-baked magic, warm slices in a low oven (around 300°F) for 5–10 minutes, or zap a piece in the microwave for a few seconds. If you’re reheating a whole loaf, cover loosely with foil so it doesn’t dry out.
FAQs
What makes Chocolate Babka different from other sweet breads?
Chocolate Babka stands apart thanks to its lush chocolate swirl, glossy syrup finish, and its iconic twisted shape. Unlike simple sweet breads, it’s all about the dramatic layers and the contrast between the tender crumb and rich chocolate ribbons.
Can I add nuts or other mix-ins to the filling?
Absolutely! A sprinkle of chopped walnuts, pecans, or hazelnuts adds lovely crunch and a nutty flavor to the filling. Dried fruits like cherries or orange zest also bring exciting twists to classic Chocolate Babka.
Is it hard to shape and twist the babka loaves?
The process looks impressive, but it’s easier than you think. If the dough feels sticky, a little flour on your work surface helps. Just be gentle and don’t worry if it looks messy—the twists are meant to be rustic and beautiful!
Can I make Chocolate Babka dough ahead of time?
Yes, the dough can be refrigerated after its first rise. Simply shape, cover, and refrigerate overnight, then bring to room temperature and continue with the recipe when you’re ready to bake.
What’s the secret to a really shiny babka top?
Brushing the hot babka with a generous layer of simple syrup is the secret to that tempting, glossy finish you see at the best bakeries. Not only does it look gorgeous, but it also keeps the bread moist for days.
Final Thoughts
Baking a Chocolate Babka at home is one of those satisfying kitchen adventures that’s worth every minute. It’s a true crowd-pleaser, packed with rich chocolate and tender, buttery layers you just can’t get from store-bought. Give this recipe a try—I promise your family and friends will be talking about it for days (if it lasts that long)!
Print
Chocolate Babka Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 30 minutes (including rising)
- Yield: 2 loaves (about 16 slices)
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Jewish, Eastern European
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of homemade Chocolate Babka with this delicious recipe. A sweet yeast dough filled with chocolate swirls, this Jewish Eastern European treat is perfect for dessert or a special brunch.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 2 large eggs
- 1 large egg yolk
- 1/2 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Filling:
- 1 1/4 cups dark chocolate, finely chopped
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- 1 teaspoon cinnamon (optional)
Simple Syrup:
- 1/4 cup simple syrup (made from equal parts sugar and water)
Instructions
- Dissolve Yeast: In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar, let sit for 5–10 minutes until foamy.
- Mix Dough: In a large mixing bowl, combine flour, sugar, salt. Add eggs, egg yolk, vanilla, softened butter, then pour in yeast mixture. Knead for 8–10 minutes until smooth.
- Rise Dough: Place dough in a greased bowl, let rise in a warm place for 1–2 hours until doubled in size.
- Make Filling: Mix melted butter, powdered sugar, cocoa powder, cinnamon, and chopped chocolate into a paste.
- Fill & Twist: Roll out dough, spread filling, roll into a log, slice lengthwise, twist halves together, place in loaf pan. Repeat with second half.
- Final Rise & Bake: Let rise for 30–40 minutes. Preheat oven to 350°F (175°C), bake for 35–40 minutes until golden brown.
- Glaze & Serve: Brush babka with simple syrup while hot. Cool slightly before slicing.
Notes
- Babka tastes best the day it’s baked but stays moist for 2–3 days when wrapped tightly.
- Can be frozen for up to 2 months.
- Adding chopped nuts to the filling adds crunch and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
