The Best Chocolate Babka

A simple, rich chocolate babka you can make at home.

This chocolate babka is soft, buttery, and full of chocolate ribbons. It is easy to follow and gives a shiny, golden crust with a moist inside. If you like pizza-style twists and sweet breads, also see this chocolate orange celebration dessert for another chocolate treat idea.

Why This Recipe Works

The dough uses eggs and butter to stay soft and rich. The yeast gives a light rise so the bread is not heavy. The chocolate filling combines cocoa, melted chocolate, and sugar for a deep chocolate taste. Rolling and twisting the dough creates visible layers and pretty chocolate swirls.

Why you should try this recipe

You should try it because it looks impressive but is simple to make. You can make most steps ahead, like the filling or the first rise. The final bread keeps well and tastes better after a day.

How to make The Best Chocolate Babka

Ingredients :

3 ¾ cups (480g) all-purpose flour, ⅔ cup (135g) granulated sugar, 2 ¼ tsp (1 packet) active dry yeast, ¾ cup (180ml) whole milk, lukewarm, ¾ cup (170g) unsalted butter, melted and cooled, 3 large eggs, room temperature, 1 tsp vanilla extract, ½ tsp salt, 6 tbsp (85g) unsalted butter, melted, ½ cup (50g) cocoa powder, ⅓ cup (65g) granulated sugar, 4 oz (115g) dark chocolate chips or chopped dark chocolate (60% cocoa or higher), 1 tsp vanilla extract, 1 egg (for egg wash), Optional: powdered sugar, toasted hazelnuts, or glaze (powdered sugar mixed with milk) for garnish

• Large mixing bowl
• Whisk or spoon
• Rolling pin
• Loaf pan (9×5 inch) lined with parchment paper
• Sharp knife
• Small saucepan or microwave-safe bowl for melting chocolate
• Pastry brush

Step-by-Step Instructions :

1. Warm the milk until just lukewarm, then sprinkle the active dry yeast over it. Let it bloom for about 5-10 minutes until frothy.
2. In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the eggs, melted butter, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a soft, slightly sticky dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, about 1 to 1.5 hours.
4. While the dough rises, melt butter gently. Mix in cocoa powder, granulated sugar, melted dark chocolate, and vanilla extract until the mixture is smooth and glossy.
5. Once the dough has risen, punch it down gently and roll it into a large rectangle, approximately 12 by 16 inches, on a floured surface. Spread the chocolate filling evenly over the entire surface of the dough to ensure a consistent swirl.
6. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to cut the log lengthwise into two long pieces. Twist the two dough strands together carefully, keeping the cut layers facing upward to showcase the chocolate ribbons. Pinch the ends to seal. Place the twisted loaf into a loaf pan lined with parchment paper.
7. Cover the loaf loosely with a towel and allow it to rise again for 30-45 minutes while you preheat your oven to 350°F (175°C).
8. Brush the top of the babka with beaten egg wash to achieve a glossy, golden crust.
9. Bake the babka for 40-45 minutes, until cooked through and the top is deep golden brown. If the crust browns too quickly, tent the babka with foil to prevent burning.
10. Let the babka cool completely in the pan before slicing. This prevents the filling from oozing and helps maintain its beautiful shape.

How to serve The Best Chocolate Babka

Slice the babka and serve at room temperature. You can dust with powdered sugar, sprinkle toasted hazelnuts, or drizzle a simple milk glaze. It goes well with coffee or milk. For a sweet pairing, try it with a batch from the best chocolate chip cookie recipe.

How to store The Best Chocolate Babka

Cool the babka completely. Wrap it in plastic wrap or place it in an airtight container. It keeps at room temperature for 2 days and in the fridge for up to 5 days. For longer storage, freeze slices or the whole loaf for up to 3 months. Thaw at room temperature or warm briefly in the oven.

Tips & Tricks

• Use lukewarm milk, not hot, to avoid killing the yeast.
• Chill the filling a bit if it is too runny before spreading.
• Roll tightly for clear layers, but not so tight that the dough bursts.
• Let the babka cool fully before cutting to keep the filling from running.
• If top browns too fast, cover loosely with foil.

Variations & Substitutions

• Nutty: Add chopped toasted hazelnuts or walnuts to the filling.
• Cinnamon twist: Mix cinnamon into the sugar for a spice swirl.
• Chocolate swirl alternative: Use a mix of dark and milk chocolate for a milder flavor.
• Dairy-free: Use plant milk and dairy-free butter, but keep yeast and egg replacements in mind.

FAQs

Q: Can I make the dough in a stand mixer?
A: Yes. Use the dough hook and mix until smooth and elastic. Then let it rise in a greased bowl.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use slightly less instant yeast and mix it with the dry ingredients. You may skip the bloom step.

Q: Why is my babka dough dense?
A: Dense dough can come from old yeast, too much flour, or not enough rise time. Check yeast freshness and do not over-flour the dough.

Q: Can I make the filling ahead?
A: Yes. You can make the filling and chill it. Bring it to room temp a bit so it spreads easily.

Q: How do I keep the top shiny?
A: Brush with egg wash before baking. For extra shine, brush with a simple syrup after baking.

Conclusion

This chocolate babka is rich, soft, and full of chocolate ribbons. For more tests and notes on chocolate babka recipes, read this review of several recipes from I Tried 4 Chocolate Babka Recipes – Here’s the Best | The Kitchn. If you want a fun bake-off comparison and tips from another blog, see the Best Chocolate Babka Bake Off – The Pancake Princess.

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