If you have a sweet tooth and a love for rich, comforting baked goods, then you are going to fall head over heels for this Chocolate Babka Recipe. This luxurious yeast-based bread swirls with layers of bittersweet chocolate, then twists into a stunning figure-eight shape that’s as beautiful as it is delicious. Each bite melts with a perfect balance of soft, tender crumb and decadent chocolate filling, making it the ultimate treat to share with friends or savor all by yourself. Trust me, once you try making this Chocolate Babka Recipe at home, it’ll become an instant favorite in your baking repertoire.
Ingredients You’ll Need
Don’t be intimidated by the richness of this bread—it actually comes together beautifully with simple, straightforward ingredients. Each one plays a crucial role in creating that tender dough, buttery swirl, and melt-in-your-mouth chocolate bliss.
- Warm milk (3/4 cup): Activates the yeast gently without killing it, ensuring a perfect rise.
- Sugar (varied amounts): Adds sweetness to both the dough and the chocolate filling, balancing bitterness beautifully.
- Active dry yeast (4 tsp): The magic ingredient that makes the dough rise and become wonderfully airy.
- All-purpose flour (totaling 3 1/4 cups): Forms the structure of your babka, providing that perfect chewiness.
- Eggs and egg yolks (3 total): Add richness and help bind the dough, while also contributing to that lovely golden crust.
- Pure vanilla extract (1 tsp): Brings warmth and depth to the dough’s flavor profile.
- Salt (3/4 tsp): Enhances all the other flavors and balances the sweetness.
- Unsalted butter (10 tbsp plus 5 tbsp for filling): Makes the dough tender and adds richness to the chocolate swirl.
- Bittersweet baking chocolate chips (about 1 1/2 10-oz bags, divided): The star of the show, providing that deeply satisfying chocolate filling.
- Cream (1 tbsp): Used in the egg wash to create a shiny, beautiful crust.
How to Make Chocolate Babka Recipe
Step 1: Activating the Yeast
Start by warming your milk to the perfect temperature—just warm enough so your finger can rest comfortably inside. Mix in sugar and yeast, then let this mixture rest until it’s frothy and alive with bubbles. This step is essential because it means your yeast is active and ready to work its magic on the dough.
Step 2: Mixing the Dough
Next, combine your yeast mixture with sugar, flour, eggs, vanilla, and salt. Using a stand mixer or a large bowl with a dough hook, blend in the flour gradually to build structure while keeping the dough soft and pliable—this softness is key to that tender babka crumb we’re after.
Step 3: Incorporating Butter
Add softened butter little by little, beating well after each addition. This step transforms the dough to a glossy, stretchy texture that pulls easily into strands. Knead thoroughly for 4 to 5 minutes until it looks shiny and elastic—this kneading builds the gluten framework essential for rise and chewiness.
Step 4: First Rise
Place your dough in a lightly oiled bowl, cover it securely, and let it rise until doubled in size—about 1.5 to 2 hours in a warm spot. This slow fermentation develops flavor and lightness in your Chocolate Babka Recipe.
Step 5: Preparing to Fill
Once risen, punch down the dough to release excess air. Sprinkle with flour and knead just enough to make it manageable. Divide it into two equal halves in preparation for rolling out and filling.
Step 6: Rolling Out the Dough
On a floured surface, roll out one piece of dough into a generous 18-by-10-inch rectangle. This large canvas is ready for the generous chocolate layer that turns this bread into a showstopper.
Step 7: Making the Egg Wash
Beat together one egg yolk and cream to brush on the dough later. This wash not only adds shine but helps seal the dough edges during assembly.
Step 8: Adding Butter and Egg Wash
Spread softened butter evenly over the dough, leaving a small border untouched. Brush the far edge with the egg wash—this helps keep the roll tightly sealed once you begin to roll the dough.
Step 9: Adding Chocolate
Finely chop half of your bittersweet chocolate and sprinkle it evenly over the buttered dough. Then sprinkle the rest of the chocolate chips on top. This layering creates luscious pockets of melted chocolate throughout each slice.
Step 10: Rolling and Shaping
Sprinkle half of your sugar over the chocolate, roll the dough snugly from the long side, and seal the edge using the egg wash. Bring the ends together to form a ring, giving it two twists to create the iconic double figure-eight shape that makes this babka so distinctive and eye-catching.
Step 11: Second Rise in the Pan
Line loaf pans with parchment paper and nestle your shaped babka inside. Cover with plastic wrap sprayed with nonstick spray, then let the dough rise again until it nearly reaches the top of the pan. This rising is crucial for that light, fluffy final loaf.
Step 12: Repeat for Second Loaf
Follow the same filling and shaping steps with the second half of dough and set it to rise alongside the first. Both loaves will bake beautifully side by side.
Step 13: Chill Remaining Egg Wash
Keep the leftover egg wash refrigerated to brush over the babkas before baking, enhancing their golden finish.
Step 14: Baking
Preheat your oven to 350°F with the rack in the middle position. Brush each babka liberally with egg wash, then bake for about 40 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. Let cool before slicing to reveal those stunning chocolate swirls.
How to Serve Chocolate Babka Recipe
Garnishes
Chocolate Babka is stunning on its own, but you can elevate each slice with a dusting of powdered sugar or a light drizzle of melted chocolate. Toasted nuts like almonds or hazelnuts sprinkled on top add a delightful crunch and make for an irresistible presentation.
Side Dishes
Serve your babka alongside a steaming cup of coffee, tea, or even a creamy hot chocolate for an indulgent breakfast or afternoon treat. Fresh berries or a dollop of whipped cream also pair beautifully, adding brightness and balance to the richness.
Creative Ways to Present
Try slicing your babka thickly and toasting it lightly for a crispy outside and gooey inside. You can also use slices to make decadent French toast or layer pieces into a bread pudding for a show-stopping dessert. The twists and swirls make every presentation a conversation starter.
Make Ahead and Storage
Storing Leftovers
Once your Chocolate Babka is cooled completely, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and soft for up to 3 days, perfect for enjoying over a long weekend.
Freezing
You can freeze sliced or whole babka for up to 3 months. Just wrap it well in plastic wrap and then foil, or pop slices into freezer bags. Thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
To bring back that freshly baked warmth, toast slices lightly or heat the whole loaf in a 300°F oven for 10-15 minutes. This revives the butteriness and enhances the chocolate’s melty goodness without drying out the bread.
FAQs
Can I use milk alternatives in this Chocolate Babka Recipe?
Absolutely! You can substitute any milk alternative like almond, oat, or soy milk as long as it’s unsweetened and warmed to the right temperature to activate the yeast properly. Just keep in mind that the flavor and texture may vary slightly.
Do I have to use bittersweet chocolate chips?
While bittersweet chocolate gives a perfect bittersweet balance in this babka, you can experiment with semisweet or even dark chocolate to suit your palate. Avoid milk chocolate which might be too sweet and melt too readily during baking.
Is it necessary to do two rises?
Yes, the two rises are essential to develop the dough’s flavor and airy texture. The first rise lets the yeast work and the second rise after shaping ensures a tender, fluffy loaf with the perfect crumb structure.
Can I make smaller babkas or mini loaves?
Definitely! You can divide the dough into mini loaf pans and adjust the baking time to about 30 to 35 minutes. The smaller size is perfect for gifting or individual servings.
What if the yeast mixture does not foam?
If your yeast doesn’t foam, it means the yeast is inactive—probably too old or the milk was too hot. It’s best to start over with fresh yeast and ensure your liquid is at the proper temperature so your babka can rise beautifully.
Final Thoughts
This Chocolate Babka Recipe is truly a labor of love that rewards with every rich, chocolatey bite and gorgeous twisted loaf. Whether you’re making it for holidays, brunch, or just because, it’s a show-stopping treat that brings joy to the table. I promise, once you make your first batch, your kitchen will smell heavenly, and you’ll be reaching for this recipe again and again.
