Chocolate Babka
There’s a moment when the kitchen fills with the smell of warm cocoa and butter, a scent so inviting it feels like a hug. The glossy braid of chocolate babka glistens as it cools, the crust a tender, golden shell that cracks to reveal rich, ribboned swirls of chocolate. Each slice delivers a satisfying contrast: pillowy, slightly chewy dough and dense, bittersweet chocolate that melts across your tongue. It’s the kind of bake that makes slow mornings feel luxurious and quick celebrations feel special.
This chocolate babka is perfect for cozy weekend breakfasts, potluck brunches, holiday tables, or whenever you want to impress without needing professional pastry skills. If you love pairing a sweet loaf with fruit or coffee, try it alongside bright, juicy berries—see a delightful complement to chocolate in this chocolate-covered strawberries recipe for a dessert duo that always feels celebratory.
At a Glance
- Prep Time: 30–45 minutes active (plus rising time)
- Cook Time: 30–35 minutes
- Total Time: ~3 hours (including two rises)
- Servings: 10–12 slices
- Difficulty Level: Intermediate (requires yeast dough handling and shaping)
Nutrition Highlights
Estimated nutrition per serving (one slice; recipe yields ~12 slices). These are calculated from standard ingredient nutrition values and presented as an estimate; for ingredient-specific details consult government nutrition databases such as USDA FoodData Central or health guidance from institutions like the Mayo Clinic.
Per serving (approximate):
- Calories: 395–410 kcal
- Protein: ~6.6 g
- Carbohydrates: ~50 g
- Sugar (added + from chocolate): ~25–30 g
- Fat: ~20 g
- Saturated fat: ~11–13 g
- Fiber: ~2–3 g
- Sodium: depends on added salt and butter; estimate ~180–260 mg
Notes:
- This is an indulgent, higher-calorie baked good due to butter and chocolate. For context on daily guidelines and saturated fat limits, trusted medical resources such as the Mayo Clinic provide science-based recommendations on dietary fat and carbohydrate intake.
- Values vary with ingredient brands and exact portioning; use weighing/measured ingredients and an online calculator with USDA data if you need precise numbers for dietary restrictions.
Why You’ll Love It
- Aroma & Taste: The first bite is an orchestra of aromas — warm cocoa, toasted butter, and a hint of vanilla — with bittersweet chocolate balancing the tender-sweet dough.
- Social & Memory-Making: Babka has a convivial, shareable nature that makes it perfect for family breakfasts, coffee dates with friends, or a thoughtful treat to bring to gatherings.
- Made-At-Home Pride: The shaping — the twist and the glossy syrup finish — makes this loaf look bakery-made, so it’s great when you want something show-stopping without professional pastry techniques.
- Seasonal & Festive: Think Sunday brunches, holiday mornings, or gifting a loaf wrapped in parchment — chocolate babka fits them all.
Step-by-Step Instructions
Ingredients
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar (plus 1 tbsp reserved for yeast mixture)
- 2 ¼ teaspoons active dry yeast (one packet)
- ½ cup whole milk, warmed (about 100–110°F / 38–43°C)
- 2 large eggs
- ½ cup unsalted butter, softened (for dough)
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- ⅓ cup powdered sugar
- 4 tablespoons unsalted butter (for filling), melted
- 1 teaspoon vanilla extract
- Simple syrup (equal parts granulated sugar and water), for glazing (approx. 2 tablespoons sugar + 2 tablespoons water)
Optional ingredients and substitutions:
- Use bread flour for a chewier, slightly higher-rise crumb.
- For a lighter chocolate flavor, reduce chocolate chips to 1 cup and add ½ cup chopped toasted nuts (walnuts or hazelnuts).
- Dark or bittersweet chocolate chips can replace semi-sweet for richer flavor.
- For a dairy-free version: swap butter for vegan butter and milk for a plant-based milk (note: texture will vary).
- For reduced sugar, lower the dough sugar by half and reduce powdered sugar in the filling; the chocolate chips still contain sugar.
Preparation checklist:
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment paper.
Method: numbered, step-by-step
- Bloom the yeast: In a small bowl, mix the warmed milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start again with fresh yeast.
- Combine dough ingredients: In a large bowl or the bowl of a stand mixer, combine the flour, the remaining granulated sugar, and salt. Add the eggs and the yeast-milk mixture. Mix with the dough hook or a wooden spoon until the dough begins to form.
- Knead in butter: Gradually add the softened ½ cup unsalted butter in pieces, kneading until the dough is smooth, elastic, and slightly tacky (about 8–10 minutes by mixer or 10–12 minutes by hand).
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the filling: While the dough rises, combine melted 4 tablespoons unsalted butter, ¼ cup unsweetened cocoa powder, ⅓ cup powdered sugar, 1 ½ cups semi-sweet chocolate chips (coarsely chopped if desired), and 1 teaspoon vanilla extract in a bowl. Mix until spreadable; if too thick, warm slightly to loosen.
- Roll out the dough: Punch down the risen dough and roll it out on a lightly floured surface into a rectangle roughly 15×10 inches (adjust to size; aim for about 1/4-inch thickness).
- Spread filling: Evenly spread the chocolate filling across the dough rectangle, leaving a ½-inch border along one long edge.
- Shape the loaf: Roll the dough tightly from the long side into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layers. With the cut sides facing up, twist the two halves together, keeping the exposed swirls visible and forming a braid.
- Place in pan and second rise: Transfer the twisted loaf into the prepared 9×5 inch loaf pan, tucking ends underneath. Cover and let rise again for 30–45 minutes until slightly puffy.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, until the crust is golden brown and the center registers firm. A toothpick inserted into the center should come out clean or with a few moist crumbs (not wet batter).
- Glaze: While the babka is warm, brush generously with simple syrup (equal parts sugar and water heated until the sugar dissolves). This adds shine and keeps the loaf moist.
- Cool and slice: Let the babka cool completely in the pan or on a cooling rack before slicing. Cooling prevents the filling from oozing and helps clean slices.
Practical tips:
- Avoid overflouring at the rolling stage; a little stickiness helps the layers adhere.
- If your filling is too runny, chill briefly to firm it before spreading.
- Bake on a middle oven rack for even browning.
- Use a serrated knife and a gentle sawing motion for clean slices.
Best Pairings
- Classic morning: Warm slice with a pat of unsalted butter and a steaming cup of black coffee or espresso.
- Afternoon treat: Serve with a dollop of whipped cream or a scoop of vanilla ice cream and fresh berries.
- Elegant pairing: Add toasted hazelnuts on the side and a bright fruit compote to cut through the richness.
- Kid-friendly: Toast a slice lightly and serve with a spread of hazelnut-chocolate or cream cheese for a playful twist.
- If you’re pairing with another baked favorite, try a slice alongside this easy banana bread with chocolate chips for a brunch board—see the complementary texture and flavor ideas here: easy banana bread with chocolate chips.
Keeping it Fresh
- Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 2 days for best texture.
- Refrigeration: Keep in an airtight container or wrapped in foil for up to 5 days. Note that refrigeration can firm the butter in the bread; bring slices to room temperature or gently rewarm before serving.
- Freezer: Wrap slices individually in plastic wrap and place in a freezer bag; freeze for up to 2 months. Thaw overnight in the refrigerator or reheat gently in a low oven (300°F / 150°C) until warm.
Chef’s Advice
- Temperature control: Warm milk should be comfortably warm to the touch (100–110°F / 38–43°C). Too-hot liquid will kill yeast; too-cool won’t activate it well.
- Butter texture: For dough, softened butter (not melted) incorporates best without making the dough greasy.
- Filling distribution: Chop some of the chocolate so the filling layers have varied texture — small chips and larger chunks create pockets of melted chocolate.
- Don’t rush the rises: Flavor and texture depend on adequate fermentation; a slow rise in a cooler kitchen (longer time) develops better aroma and structure than rushing with too-warm conditions.
- Clean slices: Use a long serrated knife and wipe it between cuts to keep slices neat.
Creative Twists
- Nutty babka: Fold ½ cup toasted, chopped walnuts or hazelnuts into the filling for crunch and a toasted aroma.
- Orange-chocolate: Add 1–2 teaspoons grated orange zest to the filling and swap half of the chocolate chips for dark chocolate for a citrus-dark pairing.
- Cinnamon-chocolate swirl: Mix 1 teaspoon ground cinnamon into the cocoa-powder filling to add warm spice.
- Vegan version: Use plant-based butter and non-dairy milk; replace eggs with a flax “egg” (2 tbsp ground flaxseed + 6 tbsp water, chilled) and expect a slightly different crumb and rise.
- Mini babkas: Divide dough into smaller portions and bake in muffin tins (mini loaves) for individual servings — reduce bake time to 18–22 minutes.
All Your Questions Answered
Q: Can I make the dough in a stand mixer?
A: Yes — use the dough hook and knead on medium-low until smooth (about 8–10 minutes).
Q: My babka’s center is doughy after baking. What went wrong?
A: Likely underbaking or overfilling. Ensure the center is firm; if the top browns too fast, tent with foil and continue baking until set.
Q: How can I reduce sugar but keep the chocolate flavor?
A: Use bittersweet or dark chocolate with higher cocoa percentage (less sugar). Reduce added sugars (dough and powdered sugar) modestly, but expect a less sweet loaf.
Q: Will this freeze well?
A: Yes — wrapped slices keep up to 2 months. Thaw in the fridge or rewarm directly from frozen in a low oven.
Q: Can I make the dough the day before?
A: Yes — after the first rise, punch down, wrap tightly, and refrigerate overnight. Shape and allow the second rise before baking (add extra rising time if cold).
Conclusion
Baking a chocolate babka at home is an immensely satisfying project — rich in aroma, crowd-pleasing in flavor, and beautiful on the table. If you make a loaf, I’d love to hear how it turned out and what creative twist you tried. For inspiration and a close comparison of approaches from other bakers, check out this thorough recipe and write-up from Tastes Better From Scratch’s chocolate babka recipe, and see The Kitchn’s detailed baker reviews and testing notes in their roundup: I Tried 4 Chocolate Babka Recipes – Here’s the Best | The Kitchn.
Happy baking — and don’t forget to share a slice (or two).
Print
Chocolate Babka
- Total Time: 180 minutes
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
A rich and indulgent chocolate babka with a glossy braid and tender dough, perfect for special occasions or cozy breakfasts.
Ingredients
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar (plus 1 tbsp reserved for yeast mixture)
- 2 ¼ teaspoons active dry yeast (one packet)
- ½ cup whole milk, warmed (about 100–110°F / 38–43°C)
- 2 large eggs
- ½ cup unsalted butter, softened (for dough)
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- ⅓ cup powdered sugar
- 4 tablespoons unsalted butter (for filling), melted
- 1 teaspoon vanilla extract
- Simple syrup (equal parts granulated sugar and water), for glazing (approx. 2 tablespoons sugar + 2 tablespoons water)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment paper.
- Bloom the yeast: In a small bowl, mix the warmed milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes until foamy.
- Combine dough ingredients: In a large bowl, combine the flour, remaining granulated sugar, and salt. Add the eggs and the yeast-milk mixture. Mix until the dough begins to form.
- Knead in butter: Gradually add the softened butter, kneading until the dough is smooth and elastic (about 8–10 minutes by mixer or 10–12 minutes by hand).
- First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the filling: Combine melted butter, cocoa powder, powdered sugar, chocolate chips, and vanilla extract in a bowl. Mix until spreadable.
- Roll out the dough: Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 15×10 inches.
- Spread filling: Evenly spread the chocolate filling across the dough rectangle, leaving a ½-inch border along one long edge.
- Shape the loaf: Roll the dough tightly from the long side into a log. Slice the log lengthwise to expose the layers, and twist the two halves together.
- Place in pan and second rise: Transfer the twisted loaf into the prepared loaf pan, cover, and let rise again for 30–45 minutes until slightly puffy.
- Bake: Bake at 350°F for 30–35 minutes until golden brown.
- Glaze: Brush generously with simple syrup while the babka is warm.
- Cool and slice: Let cool completely before slicing.
Notes
This is an indulgent, higher-calorie baked good due to butter and chocolate. Use weighing/measured ingredients for more precise nutrition calculations.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
