Chocolate Babka Recipe – The Recipe Critic

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You’re not going to be able to get enough of this soft, sweet babka bread filled with luscious chocolate! With its beautiful swirled interior, it looks as good as it tastes!

I’m a sucker for sweet bread. Cinnamon bread , apple bread , and strawberry quick bread are a few more of my favorite recipes that are sure to satisfy your sweet tooth! They’re perfect for beginner plus seasoned bakers alike!

Top-down view of sliced babka bread.

What is Babka Bread?

If you’ve never tried babka breads before, you’re in for a treat! Babka is a type of braided bread that’s most commonly found in Poland, Ukraine, and Israel! It’s everything you would want in sweet bread- soft and moist with a delightful chew. It’s similar to brioche! You can find babka with all kinds of sweet fillings, such as apple plus cream cheese, but today’s recipe is for chocolate lovers! A soft, sweet bread with swirls of decadent dark chocolate all throughout it.

I love making this gorgeous, swirled bread as a gift to friends and family! They’ll be hooked once they get a bite of its melt-in-your-mouth chocolatey flavor. It’s so good on its own. No need for toppings or spreads! The rich, fudgy filling really brings the flavor together. Trust me. This is one bread recipe you’re going to want to come back to time and time again.

Chocolate Babka Ingredients

Don’t be fooled by the long list of ingredients. I’m sure you have most of these ready to go in your pantry right now! My tip here is to use the highest quality chocolates you can since that’s the main flavor of the babka. See the recipe card below for the exact measurements you’ll need for each ingredient.

Dough:

  • Flour : I used all-purpose flour for a light and airy structure!
  • Granulated Sugar : Gives your babka dough the perfect sweetness.
  • Instant Yeast : Since we’re using instant yeast here, there is no need to activate this beforehand!
  • Large Eggs: Help bind all of the dough ingredients together. I recommend using eggs that are at room temperature so that they mix into the dough more smoothly.
  • Whole Milk : The high-fat content of whole milk will make your loaf of bread more soft and tender.
  • Salt: Enhances the flavor of your babka.
  • Butter : I used unsalted butter! You’ll want this to be at  room temperature as well, so it mixes into your money mixture easily.

Chocolates Filling:

  • Butter : I used salted butter for the filling.
  • Heavy Cream : Gives the filling a creamy flavor and rich, thick texture.
  • Dark Chocolate :   Use high-quality chocolate for the best flavor!
  • Powdered Sugar : Adds sweetness and a smooth texture to the filling.
  • Cocoa Powder : I used unsweetened cocoa powder!
  • Bittersweet Chocolate: You’ll add chopped bittersweet chocolate to your dough right before you put it in the oven for an extra pop associated with chocolatey goodness.

Simple Syrup:

  • Granulated Sugar : Adds an extra hint of sweetness.
  • Water : Adjusts the consistency of the syrup.
4-photo collage of bread dough and chocolate filling being prepared.

How to Make Chocolate Babka Bread

Like many other homemade bread recipes, this chocolate babka does require a bit of preparation. If you’re new to baking bread, don’t worry at all! The steps to make babka are very straightforward. All it needs is a little love! Keep in mind that the dough does need to proof overnight, so make sure to plan for this if you’re making your babka for a special event!

Preparing Your Dough:

  1. Combine Ingredients: In the bowl of the stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the particular eggs, warm milk (no warmer than 110℉), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
  2. Mix In Butter: Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium-low speed for 8-10 minutes until the dough is smooth. It will be quite sticky but have good stretch to it.
  3. Shape and Proof: Lightly oil a large bowl and form the dough into a ball. Place the dough in to the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.

How to Make the Chocolate Filling:

  1. Simmer: In a medium saucepan, add the melted butter and cream. Gently heat over low until steaming but not bubbling.
  2. Mix In Remaining Components: Remove from the heat. Then, add the 8 ounces of chocolates, whisking until it is completely melted. Add the powdered sugar and cocoa powder and whisk until easy.
  3. Let Cool: Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.

Adding Simple Syrup:

  1. Combine Sugar plus Water: While the loaves are in the stove, prepare the simple syrup by combining the sugar and water in a small saucepan.
  2. Boil: Bring to a boil and remove from the warmth.
  3. Brush Onto Bread: Once the loaves come out of the particular oven, immediately brush the tops of them generously with the syrup.
  4. Cool and Serve: Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at space temperature.
6-photo collage of chocolate filling being added to bread dough, then braided into a babka shape.

Tips for Making the Best Babka

Chocolate babka bread is one of my favorite homemade bread recipes. It turns out smooth, fluffy, and absolutely decadent every time! Here are a few extra tips and variations for your next loaf.

  • Knead: Skip the particular mixer by stirring the ingredients together and then kneading by hand. It will take a good 10-15 moments and some stamina, but the bread will be soft, smooth, plus elastic when it is done.
  • Adjust Dark chocolate Flavor: Omit the extra chopped chocolate if you desire, but I love the texture it gives the filling.  
  • Coat With Simple Syrup: Don’t skip the simple syrup! This will help maintain the moisture in the bread as well as give it a nice shiny exterior.

Top-down view of a whole loaf of babka bread.

How Long Does Chocolate bars Babka Bread Last?

Leftovers are hard to come by at my house! This chocolate babka breads is always eaten in an instant! Here’s how to keep yours fresh and tasty if you still have some around!

  • At Room Temperature: Leftover babka should be stored in an airtight container for up to 3 days.  
  • In the Freezer: Loaves of baked babka can be frozen by being wrapped within plastic wrap, followed by a layer of foil, and into a large ziplock bag. Freeze for up to 3 months. Let it come to room temperature before unwrapping.

Bread cut so that the swirled interior can be seen.

Simple Syrup


Dough

  • In the bowl of a stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110℉), and salt. Use the funds hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet plus won’t come away from the particular sides of the bowl.

  • Put the soft butter 1-2 tablespoons at a time, letting the dough absorb it prior to adding more. Once all the butter has been mixed in, mix on medium low velocity for 8-10 minutes until the dough is smooth. It will be quite sticky, but have good stretch to it.

  • Lightly oil a large bowl and form the dough into a ball. Place the dough into the dish, turning it over to coat it in oil. Cover plus chill for at least 4 hours, or overnight.

Filling

  • In a medium saucepan, add the melted butter and cream. Gently temperature over low until sizzling, but not bubbling. Remove from your heat and add the particular 8 ounces of dark chocolate, whisking until it is totally melted. Add the powder sugar and cocoa natural powder and whisk until clean. Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.

Baking

  • Spray 2 9×5 inch bread pans with baking spray and set aside. You may line the pans with parchment paper, leaving a 2 inch overhang on either side if desired.

  • Divide the chilled dough into two equal portions. On a floured surface roll half of the dough into a 12×16 inch rectangle.

  • Spread 1 / 2 of the chocolate filling over the rolled dough, leaving the 1-inch border on one short side of the dough. Sprinkle 2 ounces of chopped bittersweet chocolate over the filling up.

  • Starting from the short side opposite the border, roll the dough tightly, pinching the seam once the whole rectangle has been rolled.

  • Using a large, sharp knife, slice the log in half lengthwise. Set the two halves side-by-side with the cut side facing up. Twist the halves together 3-4 times, pinching the ends together.

  • Place the twisted dough gently into one of the prepared pans keeping the cut sides from the dough facing up. Repeat with the second half of the dough and the remaining filling.

  • Place a clean kitchen towel over the loaves and let them rise in a warm place for 1-½ hours.

  • Preheat the oven to 350℉. Once the loaves are done rising, bake for 40-45 minutes, until the tops are golden brown. The internal temp of the bread should read 185℉ once they are fully baked.

Simple Syrup

  • While the loaves are in the oven, prepare the simple syrup by combining the particular sugar and water in a small saucepan. Bring to a boil and remove from the high temperature.

  • Once the loaves come out of the oven immediately brush the particular tops of them generously using the syrup.

  • Let the loaves cool for 25-30 minutes within the pan before removing. Function warm or at area temperature.



Serves: 2

Calories 4190 kcal (210%) Carbohydrates 450 g (150%) Protein 61 g (122%) Fat 245 g (377%) Saturated Fat 147 gary the gadget guy (735%) Polyunsaturated Fat 11 h Monounsaturated Fat 67 grams Trans Fat 6 g Cholesterol 775 mg (258%) Sodium 2328 mg (97%) Potassium 1969 mg (56%) Fiber 30 gary the gadget guy (120%) Sugar 193 g (214%) Vitamin A 5776 IU (116%) Supplement C 0. 4 mg Calcium 387 mg (39%) Iron 34 mg (189%)

Almost all nutritional information is based on third party calculations and is only an estimate. Each recipe plus nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Bread

Cuisine Europe, jewish

Keyword babka breads recipe, chocolate babka loaf of bread recipe, chocolate babka formula