If you love rich, decadent baked goods that bring joy to any table, this Chocolate Babka Recipe is an absolute must-try. With its tender, buttery dough wrapped around a luscious swirl of chocolate filling, every bite feels like a cozy hug. Whether you enjoy it for breakfast, dessert, or a special treat, this sweet braided bread effortlessly combines the rustic charm of Eastern European tradition with the irresistible allure of chocolate. The process may take a few hours because of the rising time, but every moment you spend making this babka will be rewarded by its impressive look and irresistible flavor.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step toward creating this delightful Chocolate Babka Recipe. Each element plays a crucial role, from creating the soft, elastic dough to crafting the rich chocolate filling that makes the bread unforgettable.
- All-purpose flour (3 ¼ cups): The foundation of the dough, providing structure and softness.
- Granulated sugar (¼ cup): Adds gentle sweetness to the dough and the syrup.
- Active dry yeast (2 ¼ teaspoons): The magic that makes the dough rise, lightening the texture beautifully.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Whole milk, warmed (½ cup): Adds moisture and richness to the dough.
- Water, warmed (¼ cup): Activates the yeast and keeps the dough tender.
- Large eggs (2, room temperature): Provide structure and add a lovely richness to the dough.
- Vanilla extract (1 teaspoon): A subtle note that enhances the overall flavor without overpowering it.
- Unsalted butter, softened (½ cup for dough, ½ cup for filling): Adds a luxurious texture and flavor to both the dough and the filling.
- Powdered sugar (½ cup): Sweetens the chocolate filling smoothly without graininess.
- Unsweetened cocoa powder (â…“ cup): Brings deep chocolate flavor and rich color to the filling.
- Semi-sweet chocolate chips or chopped chocolate (½ cup): Melts into the filling, creating pockets of luscious chocolate.
- Cinnamon (1 teaspoon, optional): Adds warmth and complexity to the chocolate filling if you choose to include it.
- Sugar (â…“ cup) and water (â…“ cup) for syrup: Added after baking to give the babka a beautiful shine and moist texture.
How to Make Chocolate Babka Recipe
Step 1: Prepare and Rise the Dough
Start by mixing the all-purpose flour, sugar, yeast, and salt in a large bowl. In another bowl, whisk together the warm milk, water, eggs, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring until a soft dough begins to form. The magic happens when you knead the softened butter into the dough slowly—this step develops the gluten and gives the babka its tender, elastic texture. Knead the dough for about 8 to 10 minutes by hand or with a stand mixer fitted with a dough hook. Once smooth and elastic, transfer it to a greased bowl, cover with a towel or plastic wrap, and let it rise in a cozy warm spot until it doubles in size, about 1 ½ to 2 hours. This resting period is key for a light and tender crumb.
Step 2: Make the Chocolate Filling
While the dough rises, turn your attention to the irresistible chocolate filling. Melt the butter gently in a small saucepan, then mix in powdered sugar and cocoa powder. Remove from heat before stirring in the chocolate chips until they melt completely, creating a smooth, spreadable filling. If you’re a fan of a warm background note, sprinkle in cinnamon for extra depth. Let this filling cool so it’s thick enough to spread without dripping.
Step 3: Shape the Babka
After the dough has risen beautifully, punch it down gently to release the air. Roll it out on a floured surface into a neat rectangle about 10 by 14 inches. Spread the cooled chocolate filling evenly, leaving a half-inch border all around to help seal in the filling later. Roll the dough tightly from the long edge to form a long log, then slice the log lengthwise right down the middle. This reveals the chocolate layers within—already a feast for the eyes! Twist the two halves together, keeping the filling side facing up, and carefully place this braid into a greased 9×5-inch loaf pan. Cover and let it rise again for 30 to 45 minutes to develop that signature fluffiness.
Step 4: Bake and Glaze
Preheat your oven to 350°F (175°C). Bake the babka for 35 to 40 minutes, watching for a gorgeous golden-brown crust. To keep the babka moist with a lovely shine, prepare the syrup by boiling water and sugar until dissolved. Once the babka is out of the oven and still warm, brush the syrup all over the top. This final touch seals in moisture and adds a subtle sweetness that perfectly complements the rich chocolate swirls. Allow the babka to cool before slicing so those layers set and every slice is as neat as it is delicious.
How to Serve Chocolate Babka Recipe
Garnishes
When it’s time to serve your Chocolate Babka Recipe, simplicity works best because the babka itself is show-stopping. A light dusting of powdered sugar can add just the right touch of elegance. Alternatively, a sprinkle of finely chopped toasted nuts like walnuts or hazelnuts on top can add delightful crunch and a complementary earthy flavor.
Side Dishes
This sweet braided bread pairs wonderfully with a cup of strong coffee or a creamy latte for breakfast or brunch. For a dessert twist, serve slices alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. Fresh berries also offer a bright counterpoint that balances the richness perfectly.
Creative Ways to Present
If you want to impress guests, slice the babka into thin strips and arrange them in a basket lined with a pretty cloth napkin. For a festive occasion, cut the babka into cubes and serve them as bite-sized treats alongside a warm chocolate sauce or caramel dip. These ideas make enjoying your Chocolate Babka Recipe as visually pleasing as it is delicious.
Make Ahead and Storage
Storing Leftovers
Chocolate babka tastes amazing fresh, but it also keeps well for a couple of days at room temperature. Wrap your loaf tightly in plastic wrap or store it in an airtight container to maintain moisture and prevent it from drying out.
Freezing
You can freeze your babka baked and cooled, either whole or sliced. Wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer bag to protect it from freezer burn. When you’re ready to enjoy, thaw it overnight at room temperature for best results.
Reheating
Warm slices of babka gently in a toaster oven or microwave for a few seconds to revive the soft, buttery texture. Avoid prolonged microwaving to prevent dryness. You can also lightly toast slices for a crispy edge with warm, melted chocolate inside—a true delight.
FAQs
Can I substitute milk with a non-dairy option in this Chocolate Babka Recipe?
Absolutely! You can use almond milk, soy milk, or oat milk warmed to the same temperature as whole milk. Just keep in mind that non-dairy milks might slightly change the flavor and texture but will still create a lovely dough.
What if I don’t have semi-sweet chocolate chips? Can I use another chocolate?
You can swap semi-sweet chips with dark chocolate chunks, milk chocolate, or even a mix of your favorites. Just chop larger chocolate pieces finely to make sure they melt and spread evenly in the filling.
How important is the syrup glaze for this Chocolate Babka Recipe?
The syrup adds moisture, shine, and a touch of sweetness that elevates the loaf’s final texture and appearance. You can skip it if you prefer a less sweet bread, but it’s highly recommended for the authentic babka experience.
Can I make the dough the night before?
Yes! You can prepare the dough and let it rise once, then refrigerate it overnight. The next day, let it come to room temperature before proceeding with filling, shaping, and the second rise. This makes it convenient if you want fresh babka in the morning.
Is the cinnamon optional in the filling?
Totally optional but highly recommended if you like a subtle warm spice that complements the chocolate beautifully. Feel free to omit it if cinnamon isn’t your thing or if baking for kids who prefer plain chocolate flavor.
Final Thoughts
You don’t have to wait for a special occasion to indulge in this comforting, irresistible Chocolate Babka Recipe. It’s a beautiful way to fill your home with the scent of freshly baked bread and surprise friends or family with a handmade treat packed with chocolatey goodness. Once you’ve mastered this recipe, you might find yourself making it again and again just because it feels that wonderful to pull a warm, swirled loaf from your own oven. So, what are you waiting for? Let’s bake some magic together!
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Chocolate Babka Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 30 minutes
- Yield: 1 loaf (10 slices)
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Chocolate Babka is a rich, sweet braided bread featuring layers of luscious chocolate filling swirled throughout a soft, buttery dough. This traditional Eastern European dessert bread is perfect for holidays or special occasions, combining the flavors of cocoa, cinnamon, and chocolate chips with a tender yeast dough and a shiny sugar syrup glaze.
Ingredients
For the dough:
- 3 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ teaspoon salt
- ½ cup whole milk, warmed
- ¼ cup water, warmed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
For the chocolate filling:
- ½ cup unsalted butter
- ½ cup powdered sugar
- â…“ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips or chopped chocolate
- 1 teaspoon cinnamon (optional)
For the syrup:
- â…“ cup water
- â…“ cup granulated sugar
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, water, eggs, and vanilla extract. Add the wet ingredients to the dry and mix until a dough forms. Knead in the softened butter gradually until fully incorporated and the dough becomes smooth and elastic, about 8–10 minutes by hand or with a stand mixer.
- First rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 ½ to 2 hours, or until it has doubled in size.
- Make the chocolate filling: While the dough rises, melt the butter in a small saucepan. Stir in the powdered sugar and cocoa powder until combined. Remove from heat and add the chocolate chips, stirring until melted and smooth. Allow the filling to cool to a spreadable consistency.
- Form the babka: Once the dough has risen, punch it down and roll it out on a floured surface into a 10×14 inch rectangle. Spread the chocolate filling evenly over the dough, leaving a ½-inch border around the edges. Roll the dough tightly from the long side into a log.
- Shape and second rise: Slice the log lengthwise into two halves. Twist the two halves together, keeping the filling side up, to create a braided effect. Place the twisted dough into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes.
- Bake the babka: Preheat the oven to 350°F (175°C). Bake the babka for 35–40 minutes or until golden brown and fully cooked through.
- Prepare and apply syrup: While baking, combine the water and sugar in a small saucepan. Bring to a boil, then simmer until the sugar dissolves completely. As soon as the babka comes out of the oven, brush it generously with the warm syrup to add shine and moisture.
- Cool and serve: Let the babka cool in the pan before slicing into approximately 10 slices and serving.
Notes
- The syrup glaze adds shine and keeps the babka moist, but it can be omitted for a less sweet finish.
- Babka can be prepared a day in advance and stored wrapped at room temperature to maintain freshness.
- For best results, use room temperature ingredients to help the dough rise evenly.
- Cinnamon in the filling is optional but adds a warm, spicy note that complements the chocolate.
