Name: Chocolate Babka Recipe
Prep time: 45 min
Cook time: 35 min
Ingredients: 1 Recipe Babka Dough; 1 Large Egg for egg wash; 3/4 Cup Unsalted butter at room temperature ((180g)); 1/2 Cup Unsweeteed cocoa powder ((45g)); 1 Cup Powdered sugar ((120g)); 1/3 Cup Melted dark chocolate ((60g)); 1 Cup Chopped chocolate, chocolate chips, or chopped walnuts; 1 Cup Water ((240ml)); 1 Cup Sugar ((200g)); 1 teaspoon Vanilla extract

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This Chocolate babka recipe is one of the most indulgent pastries you can bake. It’s a soft, sweet, and buttery dough swirled with rich, gooey chocolate and soaked in sweet syrup for an extra layer of comfort and indulgence.

This homemade Chocolate Babka Recipe is the most iconic recipe for babka and even other Jewish baked goods, and I believe it is only second to Challah.

This sweet bread has come a long way since its birth at Jewish bakeries, where it was made using challah leftovers. These days, unlike challah dough, this sweet dough is closer to a brioche dough. It is buttery, soft, tender, and slightly sweet. While we used it to bake some Nutella Babka and Cinnamon Babka, there is nothing quick-satisfying as a rich, smooth, sweet, and tense chocolate filling.

For more Jewish-style recipes, check out this Jewish Apple Cake, this Israeli Chocolate Rugelach, and this Poppy Seed Babka.

Ingredients

For the Dough

For this recipe, I am using my ultimate Babka dough. It is tender, fluffy, light, and easy to work with.

Bread flour. You can also use unbleached all-purpose flour.
Instant yeast. For active dry yeast conversion, see recipe notes on the recipe card.
Salt.
Sugar.
Dry milk powder is optional but highly recommended. It adds another layer of flavor and volume to the dough.
Warm whole milk. Skim milk or water is a good alternative.
Large eggs at room temperature.
Unsalted butter, soft and cut into 1-inch pieces.

For the Filling

Unsalted butter at room temperature.
Unsweetened cocoa powder.
Powdered sugar.
Melted semi-sweet chocolate.
Chocolate chips or chopped semi-sweet or milk chocolate (optional), melted.

Flavor options: Add 1/2 teaspoon of ground cinnamon. Instead of chocolate chips, use chopped walnuts.

For the Syrup (optional but adds a nice shine and sweetness)

Water
Sugar
Vanilla extract

Step-by-Step Instructions

Step- one: prepare the Dough

The dough takes about 15 minutes to make and it calls for a rising time of 90-120 minutes before filling and shaping. It can also be made ahead the night before.

Place the dry ingredients and the eggs in a large bowl of a standing mixer. With the mixer on low speed, drizzle in the warm milk. Mix for about 2 minutes until you have a rough dough.
Increase to medium speed, then add the butter one piece at a time, waiting for each piece to be fully incorporated before adding the next piece.
Mix at medium-high speed until the butter has fully incorporated and you have a smooth, slightly sticky, elastic dough that does not stick to the sides of the bowl.
Cover with plastic wrap and set aside in a warm place for the first rise, 90-120 minutes.

Adding milk to a mixer bowl with flour mixture, — Mix the dry ingredients and the eggs on low while adding the milk. Mix for two minutes.

Adding butter to a dough in a mixer. — Mix the dry ingredients and the eggs on low while adding the milk. Mix for two minutes.

Prepare the Chocolate Filling

Place the butter, cocoa powder, and powdered sugar in a large bowl and beat using a hand mixer. (or use a stand mixer).
Mix in the melted chocolate

powdered sugar, cocoa powder and butter in a bowl. — Place the butter, cocoa powder and powdered sugar in a large bowl.

Chocolate filling mixture in a bowl with melted chocolate. — Place the butter, cocoa powder and powdered sugar in a large bowl.

Assemble the Babka

Consider refrigerating the dough for 30-60 minutes after the first rise for an easy handle. This time I decided to shape the babka using my Kranch method, where you can see the babka filling. For more options, check out my post on How To Shape Babka.

Divide the dough into two equal parts, and roll the first part over a lightly floured surface into a 12×14-inch rectangle (refrigerate the second part). Make sure to lightly flour your rolling pin as well.
Spread half of the chocolate spread into an even layer using an offset spatula, sprinkle with any toppings.
Roll the rectangle from the long side into a spiral log.
Use a sharp knife (or a bench scraper) to cut the log at the center vertically.
Gently twist the two parts around each other.
Gently lift the twisted babka and place it in your prepared loaf pan.
Repeat with the second part of the dough, then brush the two babka loaves with the egg wash and set aside to rest for the second rise, about 90-120 minutes.

A rectangle dough topped with chocolate spread. — Roll half of the dough into a 12×14 rectangle and spread half of the spread.

A rectangle dough rolled into a spiral. — Roll half of the dough into a 12×14 rectangle and spread half of the spread.

Bake the Babka

Preheat your oven to 350°F (175°C). Bake the babka for 30–35 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the center. Or, when the internal temperate reads 190-200F (88-98C).
While the babka bakes, make the syrup by heating water and sugar together in a small saucepan over medium heat until the sugar dissolves. Stir in the vanilla extract and remove from heat.
As soon as the babka comes out of the oven, brush the syrup over the top of the babkas to give them a glossy, sweet finish. Allow the babka to cool for at least 30 minutes before slicing.

Tips and Troubleshooting

Plan ahead. The dough needs to rest and rise twice, each time for 90-120 minutes, and this process should not be rushed.
Use a kitchen scale to measure you ingredients, too much flour, or not enough will not yield results.
Warm place. Find a warm spot in your kitchen where you can place the dough, and loaves to rest. I like to place the pans in the microwave, next to my stove, or my dish washer, slightly warm and cozy spots.
Move the dough as you roll it and add more flour to your work surface as needed (just a sprinkle)
In addition to grease you pans, make sure to line them with parchment paper.
Use a serrated knife to slice chocolate babka bread without squishing it.

How To Know The Babka Is Ready

Your oven is different from mine, and it may need less or more time than the recipe calls for. The best way to know is by inserting a kitchen thermometer at the center of each babka. If it’s less than 190-200F (88-98C), then it needs more time. If you do not have one, insert a wooden skewer into the center. If you feel resistance or it comes out with some raw dough, it needs more time.

If the babka sinks as it cools, it means it needs more time in the oven. If it is dry, it was baked for too long.

Yields

This recipe yields 2 loaves of 8, or 9-inch of chocolate babka, which is perfect for sharing (or for keeping all to yourself). Each loaf can be sliced into about 8–12 servings, making it a great treat for breakfast, dessert, or a special snack.

You can also make one large babka using a tube pan, and slice it into 18-24 slices.

Make-Ahead, Store, and Freeze

Make-Ahead: You can prepare the dough and filling a day ahead. Reduce the yeast to 1.5 teaspoons and refrigerate. After one hour, it rests at room temperature.
Storing: You can store your babka covered in plastic wrap or in an airtight container at room temperature for up to 3 days. After that, refrigerating is a good option to keep it fresh longer.
Freezing: Chocolate babka freezes beautifully! Once the loaf is baked and completely cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To enjoy, thaw at room temperature or reheat it in a 300F preheated oven for 10-15 minutes to bring back its fresh, warm flavor.