If there’s one bakery treasure that feels like a warm hug in pastry form, it’s this Chocolate Babka Recipe. With its perfectly soft, swirled dough and rich, melty chocolate filling, babka feels like a special treat you made just for yourself and friends. Every bite combines tender bread with gooey chocolate ribbons that create a dazzling look and unforgettable flavor. Whether you’re new to baking or a seasoned pro, this recipe brings classic Jewish delight right to your kitchen with ingredients that are simple but magic makers.
Ingredients You’ll Need
This Chocolate Babka Recipe uses straightforward ingredients that work harmoniously to create that signature soft texture and luscious chocolate swirls. Each element plays a role—from the warm milk helping activate the yeast for that perfect rise, to the eggs enriching the dough with tenderness, to the semi-sweet chocolate giving the filling its heavenly taste.
- 3/4 cup warm milk (NOT hot): Just warm enough to wake up the yeast without killing it, essential for a light rise.
- 2 1/4 tsp active dry yeast: The magical agent that makes the babka fluffy and airy.
- 4 Tbsp granulated sugar, divided: Balances the flavors and adds subtle sweetness to both dough and filling.
- 3 1/2 cups all-purpose flour: Forms the sturdy yet tender base of this dough.
- 2 large eggs (room temp): Bring richness and softness to the dough, helping it bind beautifully.
- 4 Tbsp unsalted butter, melted (3 Tbsp for batter, 1 Tbsp to brush tops): Provides that delicate buttery flavor and golden crust.
- 1/2 tsp sea salt: Enhances all the flavors and balances the sweetness.
- 1 tsp vanilla extract: Infuses a comforting aromatic note into the dough.
- Coconut oil to brush over babkas (optional): Adds shine and a subtle tropical hint to the finished loaf.
- 1 cup heavy whipping cream: Creates a luscious chocolate filling that stays creamy once baked.
- 1/4 cup granulated sugar: Sweetens the chocolate filling perfectly without overwhelming.
- 8 oz semi-sweet chocolate chips: The star ingredient of the filling, melting into delectable ribbons throughout the babka.
How to Make Chocolate Babka Recipe
Step 1: Preparing the Dough
Start by warming your milk until it’s pleasantly warm but never hot, then sprinkle the yeast and 1 tablespoon of sugar on top. Let this sit for about 10 minutes until foamy—this means your yeast is alive and kicking, laying the foundation for a beautifully risen dough. In a large mixing bowl, combine flour, the remaining sugar, and salt. Whisk the eggs and melted butter with vanilla, then mix everything together with the milk-yeast combo until a sticky dough forms. Knead for about 10 minutes by hand or using a stand mixer fitted with a dough hook until smooth and elastic.
Step 2: First Rise
Place your dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 to 1 1/2 hours until doubled in size. This patient rise ensures your babka develops a soft, airy crumb that’s a delight to bite into.
Step 3: Preparing the Filling
While your dough is rising, warm the heavy cream and sugar in a small saucepan just until the sugar dissolves. Remove from heat and add your chocolate chips, stirring until completely melted and silky smooth. Set this sweet chocolate ganache aside to cool slightly, so it’s spreadable but not runny.
Step 4: Shaping the Babka
Once the dough has doubled, punch it down gently and turn it out onto a floured surface. Roll it into a large rectangle, evenly spread the chocolate filling all over, leaving a small margin on the edges. Roll the dough tightly into a log, then slice it lengthwise down the middle with a sharp knife. Twist the two halves together, keeping the cut sides facing up to showcase those gorgeous chocolate swirls. Transfer this braid into a greased loaf pan.
Step 5: Second Rise and Baking
Cover the loaf pan loosely and allow the babka to rise for another 30 to 45 minutes to become puffed and springy. Before baking, brush the top with melted butter for that irresistible golden crust. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until deep golden brown and a skewer comes out clean. Let it cool slightly before removing from the pan to maintain its shape and moisture.
How to Serve Chocolate Babka Recipe
Garnishes
To elevate your Chocolate Babka Recipe, dust the top lightly with powdered sugar or sprinkle a few flaky sea salt crystals to enhance the rich chocolate flavor. A drizzle of melted dark chocolate or a scatter of chopped nuts can also add extra texture and luxury.
Side Dishes
Babkas pair wonderfully with a cup of rich coffee, creamy hot chocolate, or even a tangy yogurt parfait on the side. These companions bring balance, highlighting the babka’s decadence without overpowering it.
Creative Ways to Present
For a festive brunch, slice your babka thickly and arrange the pieces on a beautiful platter with fresh berries and edible flowers. You could also transform leftovers into luscious bread pudding or toast slices with butter for a quick morning treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover babka tightly in plastic wrap or store it in an airtight container at room temperature. This keeps it moist and flavorful for up to 3 days, perfect for spontaneous snacking or sharing with loved ones.
Freezing
For longer storage, slice the babka and freeze the pieces individually wrapped in parchment and foil. When you want a sweet fix, thaw slices overnight in the fridge or pop them straight into a toaster oven for a warm, fresh-baked feel.
Reheating
Reheat your chocolate babka gently in a 325°F (160°C) oven for 10-15 minutes wrapped in foil to avoid drying out, or microwave briefly in short bursts until warmed through. This revives just-baked softness and melty chocolate goodness.
FAQs
Can I use a different type of chocolate for the filling?
Absolutely! While semi-sweet chocolate chips are classic here, you can experiment with bittersweet, milk chocolate, or even chunks of your favorite chocolate bar. Each choice affects sweetness and texture slightly, so choose what excites your palate.
Is it necessary to use active dry yeast?
Active dry yeast works best for this recipe due to its reliable rise and flavor development. However, instant yeast can be used as a substitute—just reduce the amount slightly and mix it directly with the flour.
Can I make this babka dairy-free?
Yes! Swap out butter for plant-based margarine and use coconut cream instead of heavy cream for the filling. The coconut oil brush on top also adds lovely sheen and moisture that complements the dairy-free substitutions.
How long does it take to make Chocolate Babka Recipe?
This recipe requires patience, especially with the two rises, making the prep about 4 to 5 hours from start to finish, including baking. The wait is definitely worth it for that rich, tender loaf.
Can I add nuts or other fillings?
Definitely! Chopped walnuts, pecans, or almonds add a satisfying crunch. You might also try cinnamon or a swirl of dulce de leche alongside the chocolate for delicious twists on the classic.
Final Thoughts
This Chocolate Babka Recipe is not just a dessert; it’s a joyous experience that fills your home with irresistible aroma and promises moments of indulgence with every bite. I encourage you to dive in, roll up your sleeves, and enjoy the gratifying process of creating this beautiful, chocolatey masterpiece. It’s the kind of comfort food your heart will thank you for sharing again and again.
Print
Chocolate Babka Recipe
- Prep Time: 270 minutes
- Cook Time: 30 minutes
- Total Time: 300 minutes
- Yield: 16 slices (2 babka loaves)
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Description
This decadent Chocolate Babka recipe yields two rich, twisted loaves filled with a luscious chocolate filling. The babka dough is enriched with eggs and butter, then swirled with a creamy chocolate filling made from semi-sweet chocolate and heavy cream, creating a tender, buttery, and satisfying treat perfect for breakfast, dessert, or a special occasion.
Ingredients
Dough
- 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 temp)
- 3 Tbsp unsalted butter, melted (for batter)
- 1/2 tsp sea salt
- 1 tsp vanilla extract
Filling
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 8 oz semi-sweet chocolate chips
Finishing
- 1 Tbsp unsalted butter, melted (to brush tops)
- Coconut oil to brush over babkas (optional)
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk (make sure it’s warm, not hot) with the active dry yeast and 1 tablespoon of the granulated sugar. Let it sit for about 5-10 minutes until frothy and bubbly, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, whisk together the flour, remaining granulated sugar, and sea salt. In a separate bowl, beat together the eggs, melted butter (3 tablespoons), and vanilla extract. Add the yeast mixture and the egg mixture to the dry ingredients. Mix until a soft dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1.5 to 2 hours until it doubles in size.
- Prepare the Chocolate Filling: While the dough is rising, combine the heavy whipping cream and granulated sugar in a small saucepan and heat gently until the sugar dissolves and the cream is warm but not boiling. Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Allow the filling to cool slightly.
- Shape the Babka: Once the dough has doubled, punch it down and roll it out on a lightly floured surface into a large rectangle about 12×16 inches. Spread the chocolate filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side into a log, pinching the seam to seal.
- Form the Twists: Using a sharp knife, cut the log lengthwise down the middle into two long strips. Twist the two strips together, keeping the cut sides facing up to show the chocolate layers. Pinch the ends to seal and place the twisted loaf into a greased loaf pan. Repeat with the second dough ball for the second loaf.
- Second Rise: Cover the loaves and let them rise again for about 30-45 minutes until puffy.
- Bake the Babka: Preheat the oven to 350°F (175°C). Brush the tops of the loaves with the remaining 1 tablespoon of melted butter. Bake for 30 minutes or until golden brown and cooked through. If using, brush with coconut oil immediately after baking for extra shine and flavor.
- Cool and Serve: Let the babka cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy your delicious homemade chocolate babka!
Notes
- Use warm milk to properly activate the yeast; avoid hot milk to prevent killing the yeast.
- Allow the dough to rise in a warm, draft-free area to ensure a good rise.
- The chocolate filling can be adjusted for sweetness or replaced with nut-based fillings if desired.
- Brushing with coconut oil after baking gives the babka a beautiful shiny finish but is optional.
- Store babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
