4.8 from 442 votes
The Best Chocolate Babka Recipe
The Best Chocolate Babka Recipe features a rich yeast dough enriched with eggs and butter, filled with a creamy chocolate mixture made from butter, sugar, semi-sweet chocolate, and cocoa powder. The dough is kneaded to a glossy, elastic texture, refrigerated to develop, and then filled with the chocolate spread before baking into a soft, flavorful sweet bread with a moist, chocolatey swirl throughout.
Prep Time
1 hr 20 mins
Cook Time
40 mins
Total Time
2 hrs
Servings:
16
servings
Calories:
400 kcal
Course:
Bread, Baked Goods
Cuisine:
European, Israeli
Ingredients
Babka Dough
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp active dry yeast
- 1/2 tsp salt
- 3 egg large
- 1/2 cup water 110°F, lukewarm
- 10 tbsp butter room temperature, unsalted
Babka Chocolate Filling
- 8 tbsp butter room temperature, unsalted
- 1/2 cup sugar
- 10 oz semi-sweet chocolate bar or chocolate chips
- 1/3 cup cocoa powder unsweetened
Babka Syrup
- 1/2 cup sugar
- 1/2 cup water
Instructions
Babka Dough
- Combine all-purpose flour, sugar, active dry yeast, and salt in the bowl of a stand mixer. Give it a quick stir to combine.
- Stir in the eggs and water. Attach dough hook, and knead until the ingredients are well-incorporated.
- Cut the butter into small cubes. Add in one cube at a time as you knead the dough until it's shiny and elastic.
- Place the dough into a large, oiled bowl. Cover the bowl with plastic wrap and let it refrigerate overnight or for at least 6 hours. Remove the dough from the fridge and let it sit at room temperature for at least 40 minutes.
Cup of Yum
Chocolate Babka Filling
- When using a whole chocolate bar, chop the chocolate into pieces and set it aside. If using chocolate chips, keep them as is. In a heavy saucepan over medium-low heat, combine the butter, sugar, chocolate, and cocoa powder.
- Cook and stir until the chocolate sauce becomes creamy. Set in the fridge so it cools and thickens into a spreadable consistency.
Making Chocolate Babka
- Butter two 9-inch bread pans. Line them with parchment paper.
- Divide the dough into two pieces. Roll each piece into a rectangular shape.
- Use a knife to evenly spread the filling on each rectangle.
- Starting from the long side, roll dough into a log and pinch the ends to seal it.
- Use a sharp knife to cut the roll lengthwise into two pieces. With the cut side facing up, twist the two pieces together. Pinch the edges and gently press them together to seal.
- Move each babka into a loaf pan. Cover with a towel and allow to rise in a warm place for 45 minutes.
- Preheat the oven to 375°F. Remove the towel from the loaves and place them in the preheated oven. Bake for about 30 minutes or until the tops are golden brown.
Babka Syrup
- Combine the sugar with water in a heavy bottom pot. Bring it to a simmer and stir until the sugar is fully dissolved.
- Once the babkas are fully-baked, brush the tops with the syrup. Remove the babkas from the pan and allow them to cool fully before slicing and serving.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
67mg
(22%)
Sodium
90mg
(4%)
Potassium
168mg
(4%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
464IU
(9%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 400
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 90mg | 4% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.