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4.71 from 54 votes
Chocolate Babka recipe baked and sliced
Incredible Chocolate Babka Recipe
Prep Time
20 mins
Cook Time
30 mins

Babka, is a sweet braided yeasted bread of Jewish origin, and my Chocolate Babka recipe honors that traditional bread in a chocolatey way!

Course: Dessert
Cuisine: American
Servings: 6
  • 2 cups plus 2 tablespoons (10.6oz/302g) all-purpose flour
  • 2 1/2 teaspoons instant yeast
  • 1/4 cup (2oz/57g) sugar
  • 3/4 teaspoon salt
  • 2 large eggs
  • 5 tablespoons water
  • 1/3 cup (2 ½ oz/71g) butter, softened
Chocolate Filling:
  • ½ cup (3oz/85g) dark chocolate
  • 1/4 cup (2oz/57g) butter
  • 1/4 cup (1oz/28g) powdered sugar, sifted
  • 1/3 cup (1 ⅓ oz/37g) cocoa powder
  • 3 tablespoons water
  • 3 tablespoons sugar
To make the dough:
  1. In the bowl of a stand mixer fitted with a dough hook, add the flour, yeast, sugar, and salt. Mix to combine.

  2. Add in the eggs and water and mix until the dough comes together to form a ball. After a few minutes If the dough looks a little dry add a splash more water until the dough forms a mass and pulls away cleanly from the bowl.
  3. With the mixer on low, add the butter, a spoonful at a time, mixing until it’s incorporated into the dough. Then, mix on medium speed for roughly 8 minutes until the dough is completely smooth.

  4. Lightly grease a bowl with oil and place dough inside, cover with plastic and leave to proof at room temperature for 2 hours. Then transfer to the fridge to let it rest overnight.

    When you are ready to bake shape the dough and roll it to about 1/2 inch thick, in a rectangular shape.

Make Chocolate Filling:
  1. Melt the chocolate and butter together until smooth. Stir in powdered sugar and cocoa; mixture should form a spreadable paste.

  2. Spread the chocolate mixture evenly over the dough, leaving a 1/2 inch border all around. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log.

  3. Gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out. Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan.

  4. Cover tightly with cling wrap and leave to rise for another 1 - 1 1/2 hours at room temperature.
  5. Bake the proofed loaf at 375°F (190°C) for roughly 30 minutes or until golden brown. If it browns too quickly, you can cover it with foil. When fully baked, you’ll feel almost no resistance when you push down on top.
While babka is baking, make syrup:
  1. Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool down.

  2. As soon as the babka leaves the oven, brush it generously with the syrup. It will seem like too much but it’s not, trust me! Plus it makes the bread glossy and moist. Let cool in the pan for 20 minutes, then transfer to a cooling rack to cool the rest of the way before eating.

  3. Store leftover babka at room temperature for up to 3 days. It also freezes really well.