This Chocolate Babka recipe is easy to make, with a buttery, tender crumb and swirls of rich chocolate. It’s a wonderful addition to your Sunday brunch and perfect for a sweet treat any time of day!

Top-down view of chocolate babka with slice cut to show swirls inside


If you’re a Seinfeld fan, you know that when you’re faced with a choice between cinnamon babka and chocolate babka, chocolate is always the superior option. (And you also know that when you have the chance to order a black and white cookie, you take it.) I mean, why would you NOT want a buttery loaf of bread swirled with sweet chocolate melted into the dough?!

Babka is an Easter tradition in my large Polish family. Somehow we end up with about 5 loaves of it on the dessert table…along with trays of brioche bread pudding, pies, cakes and mountains of homemade chocolate creme brûlée eggs. While some babka recipes definitely can be fussy, this is a chocolate babka recipe for the rest of us—those who don’t have 72 hours straight to devote to a loaf of bread.

It’s still a little time consuming in that you do have to wait for the dough to rise, but it’s pretty hands off. You can go watch reruns of Seinfeld or fold laundry or run to the store. It’s very low maintenance and there’s something therapeutic (to me, anyway) about making breads with yeast dough…like this white bread or even my easy pizza dough. The whole act of mixing the dough and watching it rise, then punching it down and turning into something stunning like a swirled chocolate brioche loaf…..it’s like running a marathon but you’re not tired or hungry or sore. And at the end of the day, you have this beautiful loaf of chocolate babka just begging to be devoured. It’s a good thing. 

Overhead view of ingredients for chocolate babka

Ingredients for Chocolate Babka

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

Dough

  • Warm Milk – You should be able to touch it and it will feel comfortably warm, not hot.
  • Sugar – Babka is a sweet bread, so sugar is essential.
  • Active Dry Yeast – If yours has been sitting in the pantry for some time, I recommend testing it first to make sure it’s not past its prime.
  • All-Purpose Flour – To measure accurately, lightly spoon the flour into the measuring cup.
  • Salt – Essential for any homemade bread recipe.
  • Eggs – You’ll need whole eggs and a yolk. If it kills you a little inside to let perfectly good egg white run down the drain, you can freeze egg whites for recipes where you only need the white and not the yolk, like Christmas Meringue Cookies.
  • Pure Vanilla Extract – The good stuff, not imitation!
  • Unsalted Butter – Cut this into pieces and let it soften. It needs to be soft enough that it can incorporate into the dough while the mixer runs. Which means: pretty soft.

Chocolate Filling

  • Chocolate – Chopped dark chocolate.
  • Unsalted Butter – You’ll melt this in the microwave, so no need to soften it.
  • Powdered Sugar – This mixes smoothly into the other ingredients.
  • Dutch Processed Cocoa Powder – For rich, smooth chocolate flavor.

Syrup

  • Water and Sugar – You’ll basically make simple syrup for finishing the chocolate babka.

How to Make Chocolate Babka

Yes this is a project, but no, it’s not a hard one. Just be sure to read through the recipe first and set aside sufficient time for all the steps. (For full instructions, scroll down to the recipe card at the bottom of the page.)

Overhead view of chocolate babka dough
Overhead view of ingredients for chocolate babka filling
Overhead view of ingredients for chocolate babka filling in bowl
Overhead view of chocolate babka filling in bowl
Overhead view of chocolate filling spread onto babka dough
Overhead view of chocolate babka dough rolled into log
Overhead view of two slit chocolate babka dough logs
Overhead view of two logs of chocolate babka dough crossed
Overhead view of chocolate babka before second rise
Overhead view of unbaked chocolate babka
Overhead view of baked chocolate babka in pan
  1. Activate the yeast. Whisk together the milk and sugar in the bowl of a stand mixer, then sprinkle the yeast on top. Let sit for about 5 minutes, or until foamy.
  2. Start the dough. Combine the dry ingredients in the bowl of a stand mixer. Gradually add the eggs and yolk, kneading on medium speed.
  3. Add the butter. While the mixer runs, toss in a few pieces of butter at a time; let them incorporate into the dough before adding another few pieces. 
  4. Rise. Transfer the dough to a lightly oiled bowl, then cover with plastic wrap or a damp towel. Let it rise for 1 to 2 hours, or until doubled in size.
  5. Make the filling. Melt the chocolate and butter, then stir in the powdered sugar and cocoa powder.
  6. Roll it out. Gently punch down the dough to release the air and divide it in half. Roll out each piece into a 9×13-inch rectangle on a floured surface. 
  7. Add the chocolate. Spread half of the chocolate filling onto each rectangle.
  8. Roll it up. Roll the dough into a log. Cut each log lengthwise, then cross them over each other and twist. Transfer to greased loaf pans.
  9. Rise again. Let the chocolate babkas rise for an hour or two, or until the dough reaches the tops of the pans.
  10. Bake. Near the end of the rising time, start preheating the oven to 350ºF. Bake for 35 to 40 minutes, or until they’re a deep golden brown. Make the sugar syrup near the end of the baking time, then brush it over the warm babka. After 10 to 15 minutes, turn the loaves out onto a wire rack.
Overhead view of chocolate babka

Tips for Perfect Chocolate Babka

Baking bread is very much a science; it’s all about technique and ratios. The good news is that even if your loaf is a little bit off, odds are it will still be delicious! Here are some additional tips to help.

  • Watch the bulk, not the clock. The rising time for dough can vary depending on the temperature in your home. If it’s winter and your kitchen is drafty, it may take longer to rise; in the summer, it can take less time. Placing the dough in your microwave or oven (while they’re turned off, of course) can give it someplace relatively warm and away from drafts to rise, or you can just pay attention to the appearance of the bread vs. setting a timer. I take note of how high the dough is in the bowl so I can judge whether it’s doubled.
  • Use a bench scraper. There are a lot of fancy tools you can buy to make your own bread, but one simple (and inexpensive) one I use every time is a bench scraper. It’s great for dividing dough into portions, and it can help nudge the dough as you roll it into logs and loosen it from the countertop when it’s sticky.
  • Let the chocolate babka cool completely before slicing. I know it’s hard to wait, but the bread is actually still baking from residual heat when you pull it out of the oven. When you slice it too soon, the steam inside goes POOF and escapes, leaving you with gummy bread.
  • Store it smart. Once the babka has cooled completely, wrap it in plastic or place it in a plastic bag. It will last for 2 to 3 days at room temperature (the sugar in this recipe means it doesn’t last quite as long as something like sourdough), or you can freeze it for up to 2 months.
Sliced chocolate babka standing on cutting board

How to Use Chocolate Babka

You can enjoy slices as-is, but here are a few more ways to put your babka to use.

Overhead view of 3 chocolate babka slices

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Overhead view of babka slice with chocolate

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Sliced chocolate babka on cutting board

Get the Recipe: Chocolate Babka Recipe

Yield: 24 servings
Prep Time: 4 hours
Cook Time: 40 minutes
Rising Time (Varies): 2 hours
Total Time: 4 hours 40 minutes
Easy to make chocolate babka is a buttery and melt in your mouth tender bread swirled with rich chocolate. The BEST bread you'll ever bake!
5 from 1 vote
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Ingredients

For the dough

  • ¾ cup warm milk
  • ½ cup + 1 tablespoon granulated sugar
  • 3 teaspoons active dry yeast
  • 3 ¾ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 egg yolk, at room temperature
  • ½ tablespoon vanilla extract
  • ¾ cup unsalted butter, softened

For the chocolate filling

  • 2 cups chopped dark chocolate bar
  • 1 cup unsalted butter
  • ¾ cup powdered sugar
  • ½ cup Dutch processed cocoa powder

For the syrup

  • ½ cup water
  • ½ cup granulated sugar

Equipment

  • 1 loaf pan
  • 1 stand mixer

Instructions 

  • In a glass bowl combine warm milk and 1 tablespoon of granulated sugar. Sprinkle yeast over the mixture and let it sit for about 5-10 minutes until foamy.
  • To a standing mixer combine flour, remaining ½ cup of sugar and salt. Attach the dough hook and start mixing on a low speed.
  • Add the yeast mixture and mix slowly until well combined.
  • Gradually add the eggs and egg yolk one after another and start kneading the dough on a medium speed.
  • Add the butter a tablespoon at a time and reduce the speed to low and knead all the butter cubes are fully incorporated and mixing until a soft dough forms. It will take about 7-8 minutes to form a complete dough.
  • Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
  • Meanwhile prepare the chocolate filling: In an ovenproof bowl, combine chopped chocolate chunks and unsalted butter. Microwave in 30-second intervals, stirring each time, until melted and smooth.
  • Stir in powdered sugar and unsweetened cocoa powder until well combined. Set aside to cool slightly.
  • Once the dough has doubled in size, punch it down and divide it into two equal parts.
  • Roll out each dough portion into a rectangle on a floured surface, about 9X13 inches.
  • Spread half of the chocolate filling evenly over each rectangle, leaving a small border around the edges.
  • Starting from the long side, tightly roll up each rectangle into a log.
  • Cut each log in half lengthwise, exposing the layers of chocolate filling.
  • Place them one above the other like a “X” and start twisting the two halves together, then transfer the twisted dough into a greased loaf pan lined with parchment paper.
  • Cover the pan with a kitchen towel and let the babka rise for another 1-2 hours.
  • Preheat your oven to 350°F (175°C).Once the babka has risen, bake it in the preheated oven for 35-40 minutes until golden brown and cooked through.
  • Meanwhile prepare the sugar syrup; Combine water and granulated sugar in a small saucepan over medium heat. Cook until the sugar dissolves, then brush the syrup over the warm babka as soon as it comes out of the oven.
  • Allow the babka cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Chocolate Babka can be made up to 5 days in advance. Wrap in plastic wrap and store at room temperature. 
To freeze babka, wrap in plastic wrap and transfer to a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
 
Serving: 0g, Calories: 343kcal, Carbohydrates: 36g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 111mg, Potassium: 178mg, Fiber: 3g, Sugar: 16g, Vitamin A: 462IU, Vitamin C: 0.001mg, Calcium: 33mg, Iron: 3mg
Author: Kellie
Course: Baking, Bread
Cuisine: American, Polish