If you’re craving a decadent, sweet treat that will have everyone coming back for seconds, look no further than this irresistible Chocolate Babka.

Soft, buttery dough swirled with a rich, fudgy chocolate filling—this loaf is a showstopper, whether you’re serving it for breakfast or dessert.

Plus, it’s surprisingly simple to make, with just a few steps to create the ultimate indulgence.

Get ready to wow your taste buds with every bite!

For the Dough:

All-purpose Flour – The base of the dough that provides structure.

Granulated Sugar – Adds sweetness to the dough.

Instant Yeast – Helps the dough rise quickly for a fluffy texture.

Eggs – Provides richness and structure.

Whole Milk – Adds moisture and tenderness to the dough.

Kosher Salt – Balances the sweetness and enhances flavor.

Unsalted Butter – Adds richness and softness to the dough.

For the Filling:

Unsalted Butter – Creates a creamy texture and richness.

Heavy Cream – Adds a smooth, silky texture to the filling.

Dark Chocolate – The key ingredient for the rich, fudgy filling.

Powdered Sugar – Sweetens the filling and helps achieve the desired consistency.

Unsweetened Cocoa Powder – Adds depth of chocolate flavor and enhances the filling’s richness.

For the Syrup:

Granulated Sugar – Sweetens the loaf and helps create a glossy finish.

Water – Helps dissolve the sugar and forms the syrup to brush over the bread.

Chocolate Babka Recipe

Indulge in the ultimate chocolate lover’s dream with this decadent Chocolate Babka! Soft, buttery dough intertwined with rich chocolate filling, topped with a sweet syrup for a glossy finish – it's a show-stopping treat that's perfect for any occasion.

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Course: Dessert

Cuisine: Eastern European

Keyword: Chocolate Babka Recipe

Prep Time: 9

Cook Time: 49

Total Time: 9 49

Servings: se

Notes

Ingredients:

For the Dough:

4½ cups all-purpose flour (540g)
½ cup granulated sugar (100g)
2¼ teaspoons instant yeast (1.25-ounce packet)
4 large eggs (room temperature)
½ cup whole milk (room temperature)
1½ teaspoons kosher salt
10 tablespoons unsalted butter (room temperature, 142g)

For the Filling:

½ cup unsalted butter, cubed (113g)
½ cup heavy cream (120mL)
8 ounces chopped dark chocolate (225g)
¾ cup powdered sugar (90g)
⅓ cup unsweetened cocoa powder (30g)

For the Syrup:

⅓ cup granulated sugar (66g)
⅓ cup water (80mL)

Instructions:

Making the Dough:

In the bowl of a stand mixer, whisk together the flour, sugar, and yeast. Add eggs, milk, and salt. Mix on low speed with the dough hook until a dough begins to form, about 2 minutes.
Gradually add butter, a tablespoon at a time, making sure each bit is fully incorporated before adding more. Continue kneading until you get a smooth, elastic dough, about 10 minutes. It should be stretchy but still slightly sticky.
Transfer the dough to a large greased bowl, turning it to coat with oil. Cover and chill in the fridge overnight (or for at least 8 hours).

Making the Filling:

In a small saucepan, melt the butter and cream together over medium heat until hot. Stir in the chopped chocolate and mix until fully melted and smooth.
Remove from heat and whisk in powdered sugar and cocoa powder. Let cool until it thickens into a spreadable consistency, about 1 hour.

Assembling the Babka:

Grease two 8x4-inch loaf pans or spray with baking spray containing flour, then line with parchment paper.
On a lightly floured surface, divide the chilled dough in half. Set one portion aside in the fridge. Roll the remaining dough into a 12x16-inch rectangle.
Spread half of the chocolate filling evenly across the dough, leaving a 1-inch border on one short side. Roll the dough tightly from the opposite short side, pinching the seam to seal.
Using a sharp knife, slice the dough roll in half lengthwise. Place the two halves side by side, cut sides facing up, and twist them together. Tuck the ends underneath and place the twisted dough into a loaf pan. Repeat with the second portion of dough and filling.
Loosely cover the pans with a cloth and let the dough rise in a warm place for 1½ to 2 hours, or until puffed (it won't double in size).

Baking:

Preheat the oven to 350°F (175°C). Bake the babkas for about 40 minutes, or until golden brown on top. A toothpick inserted should come out clean.

Making the Syrup:

While the babkas bake, combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
Brush the syrup generously over the hot babkas as soon as they come out of the oven. Let them cool for 30 minutes in the pans before serving.

Notes:

This recipe yields 2 (8x4-inch) loaves.
If using fast-acting yeast, dissolve it in warm milk (110°F) with 2 tablespoons of sugar and set aside until bubbly, then add it to the dry ingredients.
For the best flavor, use Dutch-processed cocoa powder, which adds a rich, fudgy taste to the babka.
Use an instant-read thermometer to check if the loaves have finished baking. The internal temperature should reach 190°F.
Don't skip the syrup! It adds shine and helps keep the bread moist.
If you don't have a stand mixer, you can mix the dough by hand using a wooden spoon and knead it for 10-15 minutes.

Nutrition
Calories: 444 | Carbs: 52g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 247mg | Potassium: 217mg | Fiber: 4g | Sugar: 20g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg

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Can I make the dough ahead of time?
Yes, absolutely! Make the dough the night before and let it rise in the fridge overnight. This not only saves you time but also allows the flavors to develop for an even better-tasting babka.
Can I use a different type of chocolate for the filling?
Definitely! While dark chocolate provides a rich, deep flavor, you can use milk chocolate or a mix of both for a sweeter filling. Just make sure it’s high-quality chocolate for the best taste.
How do I avoid the dough from sticking when rolling it out?
If the dough feels too sticky, lightly flour your surface. However, be careful not to add too much flour, as it can affect the texture of the dough. You can also use a silicone mat to help with rolling.
Can I freeze the babka dough or baked loaves?
Yes! You can freeze the dough after the first rise. Once shaped, wrap it tightly and store it in the freezer for up to 3 months. Alternatively, you can freeze baked loaves and reheat them when ready to serve.
How can I ensure my babka bakes evenly?
For even baking, rotate the loaf pans halfway through the baking time. Also, check for doneness by using an instant-read thermometer—your babka is done when the internal temperature reaches 190°F.