I love how this Super Easy Chocolate Babka brings together rich chocolate and soft, buttery dough in a way that feels special but never complicated. I get a beautifully braided loaf with a gooey chocolate swirl, perfect for slow mornings, gatherings, or anytime I want something comforting and homemade without spending the entire day in the kitchen.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers bakery-style results with simple, approachable steps. I get a tender dough that’s easy to work with and a chocolate filling that melts perfectly into every swirl. I also appreciate how impressive it looks once baked, even though the process itself stays very manageable. I make this when I want something indulgent that still feels achievable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough
3 ½ cups all-purpose flour
1 packet active dry yeast
¼ cup granulated sugar
½ teaspoon salt
1 cup whole milk, lukewarm
2 large eggs
½ cup unsalted butter, softened
1 teaspoon vanilla extract
For the chocolate filling
1 cup semi-sweet chocolate chips or chopped chocolate
¼ cup unsweetened cocoa powder
3 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
¼ teaspoon salt
For the egg wash
1 egg, beaten
1 tablespoon milk
Directions
I start by activating the yeast, mixing the lukewarm milk with sugar and sprinkling the yeast on top. I let it sit until frothy, which tells me the yeast is ready. I then combine the flour and salt, add the yeast mixture, eggs, butter, and vanilla, and mix until a soft dough forms. I knead it until smooth and elastic, adjusting with small amounts of flour or milk if needed.
I let the dough rise until doubled in size, which gives me that light and fluffy texture. While it rises, I melt together the chocolate filling ingredients until smooth and set it aside to cool slightly.
Once risen, I roll the dough into a rectangle and spread the chocolate filling evenly over the surface. I roll it tightly into a log, slice it lengthwise, and twist the two halves together to form the classic babka braid. I place it into a greased loaf pan and let it rise again until puffy.
I brush the top with egg wash, bake until golden brown, and let it cool slightly before slicing. I always enjoy the aroma filling the kitchen while it bakes.
Servings And Timing
I usually get 8 to 10 servings from one loaf.
Prep time is about 30 minutes.
Rising time takes around 2 hours total.
Baking time is 30 to 35 minutes.
Total time comes to about 3 hours from start to finish.
Variations
I like switching things up depending on my mood. Sometimes I replace the chocolate filling with Nutella for a hazelnut twist. Other times, I go with a cinnamon-sugar filling for a warmer, spiced flavor. I also enjoy adding chopped nuts or dried fruit to the chocolate filling for extra texture and depth.
Storage/Reheating
I store leftover babka in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I wrap it tightly and freeze it for up to 3 months. When reheating, I warm slices gently in the oven so the chocolate softens without drying out the bread.
FAQs
Can I make the dough ahead of time?
I often prepare the dough the night before and let it rise slowly in the refrigerator. It makes shaping the babka even easier the next day.
What type of chocolate works best?
I prefer semi-sweet or bittersweet chocolate because it balances the sweetness of the dough nicely.
Why did my babka split while baking?
I’ve noticed this usually happens when there’s too much filling or the dough wasn’t rolled tightly enough.
Can I make this without a stand mixer?
I’ve made it by hand many times. It just takes a bit more kneading, but the results are just as good.
Is babka better warm or cooled?
I personally love it slightly warm, but it’s still delicious once fully cooled.
Conclusion
I find this Super Easy Chocolate Babka to be the perfect balance of indulgent and approachable. The soft dough, rich chocolate filling, and beautiful braid make it feel special every time I bake it. I keep coming back to this recipe whenever I want a comforting homemade treat that never fails to impress.
This Super Easy Chocolate Babka is a rich, buttery bread swirled with a gooey chocolate filling and braided for a bakery-style finish. It’s indulgent, soft, and surprisingly simple to make at home.
Total Time:3 hours
Yield:1 loaf (8–10 servings)
Ingredients
For the dough:
3 ½ cups all-purpose flour
1 packet active dry yeast
¼ cup granulated sugar
½ teaspoon salt
1 cup whole milk, lukewarm
2 large eggs
½ cup unsalted butter, softened
1 teaspoon vanilla extract
For the chocolate filling:
1 cup semi-sweet chocolate chips or chopped chocolate
¼ cup unsweetened cocoa powder
3 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
¼ teaspoon salt
For the egg wash:
1 egg, beaten
1 tablespoon milk
Instructions
In a small bowl, mix lukewarm milk with sugar and sprinkle yeast over the top. Let sit until frothy, about 5–10 minutes.
In a large mixing bowl, combine flour and salt. Add the yeast mixture, eggs, softened butter, and vanilla. Mix until a soft dough forms.
Knead dough for about 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth and elastic. Add a little extra flour if too sticky.
Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1½ hours.
Meanwhile, melt the chocolate chips, cocoa powder, sugar, melted butter, and salt together in a saucepan or microwave. Stir until smooth and set aside to cool slightly.
Once dough has risen, punch it down and roll it into a 10×16-inch rectangle on a lightly floured surface.
Spread the chocolate filling evenly over the dough. Roll it up tightly from the long side into a log.
Slice the log lengthwise and twist the two halves together with the cut sides facing up. Place in a greased loaf pan.
Cover and let rise again until puffy, about 45–60 minutes.
Preheat oven to 350°F (175°C). Brush the loaf with egg wash (beaten egg + milk).
Bake for 30–35 minutes until golden brown and cooked through.
Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use Nutella instead of the chocolate filling for a shortcut and hazelnut flavor.
Chill dough overnight in the fridge for easier shaping the next day.
For extra crunch, add chopped nuts to the filling.
Babka is delicious served warm but stores well at room temperature.
Freeze slices individually for a quick treat later.
