Weloob

Topics

Chocolate Babka Recipe: Decadent Swirled Bread

  • 5 min read
featured 20594


This Chocolate Babka recipe is one of the most indulgent pastries you can bake — New York style. Soft, buttery dough is swirled with rich chocolate, baked until golden and finished with a sweet syrup for extra shine and flavor.

Chocolate Babka recipe.

This homemade Chocolate Babka is a classic Jewish bakery-style treat, closely related to challah in heritage but richer in texture. The dough is buttery and tender—closer to brioche—and it holds a smooth, gooey chocolate filling that makes every slice irresistible. This version yields two generous loaves, perfect for sharing or saving for special breakfasts and desserts.

Ingredients

For the Dough

Use a soft enriched dough similar to traditional babka dough. Key ingredients include:

  • Bread flour (or unbleached all-purpose flour).
  • Instant yeast (or active dry yeast; see notes if converting).
  • Salt and sugar.
  • Dry milk powder (optional) to add flavor and volume.
  • Warm whole milk (or skim milk or water).
  • Large eggs at room temperature.
  • Unsalted butter, softened and cut into pieces.

For the Chocolate Filling

  • Unsalted butter at room temperature.
  • Unsweetened cocoa powder.
  • Powdered (confectioners’) sugar.
  • Melted semi-sweet or dark chocolate.
  • Optional: chocolate chips, chopped chocolate, or chopped walnuts for texture.

Optional flavor additions: 1/2 teaspoon ground cinnamon or a pinch of espresso powder to enhance the chocolate.

For the Simple Syrup (optional)

  • Water
  • Sugar
  • Vanilla extract

Step-by-Step Instructions

1. Make the Dough

Plan ahead: allow about three hours total for dough mixing and the first rise (90–120 minutes), plus shaping and a second rise. The dough can also be made the night before and refrigerated.

  1. Combine dry ingredients in the bowl of a stand mixer. Add eggs, then drizzle in warm milk while mixing on low until a rough dough forms.
  2. Increase speed to medium and add the butter, one piece at a time, waiting until each piece is fully incorporated.
  3. Mix until the dough is smooth, slightly sticky, and elastic. It should pull away from the sides of the bowl but remain pliable.
  4. Cover the bowl and let the dough rise in a warm place for 90–120 minutes until doubled in size.
Adding milk to a mixer bowl with flour mixture.
Mix dry ingredients and eggs, then add milk.
Adding butter to a dough in a mixer.
Add butter gradually so it fully incorporates.
A dough in a mixer bowl over the dough hook.
Mix until smooth and elastic.
A bowl with dough covered with plastic wrap.
Cover and rest for the first rise.

2. Prepare the Chocolate Filling

  1. In a large bowl, beat the softened butter with cocoa powder and powdered sugar until smooth and spreadable.
  2. Mix in the melted chocolate until fully combined. If using chips or chopped chocolate, fold them in now or sprinkle on top when shaping.
powdered sugar, cocoa powder and butter in a bowl.
Combine butter, cocoa, and powdered sugar.
Chocolate filling mixture in a bowl with melted chocolate.
Add melted chocolate and mix until smooth.
Chocolate filling in a bowl.
The filling should be smooth and spreadable.

3. Assemble the Babka

For easier handling, chill the dough for 30–60 minutes after the first rise. Divide the dough in half to make two loaves.

  1. Roll one portion of dough on a lightly floured surface into a 12×14-inch rectangle. Keep the other portion refrigerated while you work.
  2. Spread half the chocolate filling in an even layer across the rectangle. Add any optional toppings.
  3. Roll the dough lengthwise into a tight log (like a jelly roll), then cut the log down the center lengthwise to expose the layers.
  4. Twist the two strands around each other so the cut sides face up, showing the filling.
  5. Carefully lift the twisted loaf into a prepared 8- or 9-inch loaf pan lined with parchment. If the dough is longer than the pan, tuck the ends toward the center rather than trimming.
  6. Repeat with the second portion of dough. Brush both loaves with an egg wash and let them rise for a second time until puffy, about 90–120 minutes.
A rectangle dough topped with chocolate spread.
Roll to 12×14 inches and spread filling.
A rectangle dough rolled into a spiral.
Roll into a log lengthwise.
A log of dough cut at the center.
Cut the log down the center to expose the layers.
A twisted babka.
Twist the strands to create the classic babka pattern.
Chocolate babkas in pans.
Place in pans and rest for the second rise.

4. Bake and Finish

  1. Preheat the oven to 350°F (175°C). Bake the babkas for 30–35 minutes, until the tops are deep golden brown and a skewer inserted into the center comes out clean. An internal temperature of about 190–200°F (88–98°C) indicates doneness.
  2. While the babkas bake, prepare a simple syrup by heating equal parts water and sugar until the sugar dissolves. Stir in a teaspoon of vanilla and remove from heat.
  3. As soon as the loaves come from the oven, brush them generously with the warm syrup for a glossy, sweet finish. Cool at least 30 minutes before slicing.
Chocolate babkas on a wire rack.

Tips and Troubleshooting

  • Plan ahead: The dough requires two long rises; rushing will affect texture and flavor.
  • Measure accurately: Use a kitchen scale. Too much or too little flour changes the dough’s behavior.
  • Warm proofing spot: Choose a slightly warm, draft-free spot for rising (microwave or near a warm oven often works).
  • Add a light dusting of flour to your work surface as you roll, and rotate the dough frequently to maintain an even rectangle.
  • Line pans with parchment and grease them lightly for easy removal.
  • Use a serrated knife to slice the babka cleanly without compressing the loaf.
  • If a loaf sinks as it cools, it likely needed more time in the oven; if it’s dry, it was baked too long.

How to Check for Doneness

The most reliable method is an instant-read thermometer inserted into the center: 190–200°F (88–98°C) is ideal. If you don’t have a thermometer, use a wooden skewer; it should come out mostly clean with no raw dough clinging to it.

Yields

This recipe makes two 8- or 9-inch loaves. Each loaf slices into approximately 8–12 servings, depending on slice thickness. You can also shape the dough for one large babka in a tube pan and slice into more portions.

Make-Ahead, Storage, and Freezing

  • Make-ahead: Prepare dough and filling a day in advance. Reduce yeast slightly if refrigerating overnight, and allow dough to come to room temperature before shaping.
  • Store: Keep babka wrapped at room temperature for up to three days. After that, refrigeration will extend freshness.
  • Freeze: Baked and cooled babka freezes very well for up to two months. Wrap tightly in plastic and foil. Thaw at room temperature or warm in a 300°F oven for 10–15 minutes to refresh.
  • Leftover babka is excellent in bread pudding or toasted for breakfast.
Chocolate Babka on a wire rack.

Recipe Summary

Tender, buttery dough filled with rich chocolate and twisted into a classic New York-style babka. Prep time is roughly 45 minutes of active work with multiple rises and about 35 minutes of baking. The finished loaves are glossy from a simple syrup and perfect for gifting, weekend brunch, or a decadent treat.

Ingredients at a Glance

For the filling: 3/4 cup unsalted butter (180g), 1/2 cup unsweetened cocoa (45g), 1 cup powdered sugar (120g), 1/3 cup melted dark chocolate (60g), plus 1 cup chopped chocolate or nuts if desired. For syrup: 1 cup water, 1 cup sugar, 1 teaspoon vanilla.