This chocolate babka is a rich, buttery, braided bread filled with deep swirls of chocolate. I love how the dough feels like a brioche—soft, tender, and enriched with eggs and butter—while the filling brings an intense chocolate flavor that melts into every layer. Even though the process takes time, most of it is hands-off, and the final loaves always feel worth the patience.
Why You’ll Love This Recipe
I enjoy this recipe because it looks impressive while being completely achievable at home. The stand mixer does most of the kneading, and the long rise builds incredible flavor. I also like that it makes two loaves, so I can enjoy one fresh and save or share the other. The contrast between the fluffy bread and the rich chocolate filling makes every slice feel special, whether I serve it for breakfast or dessert.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough
4 3/4 cups bread flour
1/3 cup sugar
3 teaspoons instant yeast
1 teaspoon kosher salt
2/3 cup whole milk, lukewarm
3 large eggs, room temperature
10 tablespoons unsalted butter, softened
For the filling
6 ounces semi-sweet chocolate
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup unsweetened cocoa powder
For the syrup
1/2 cup water
2/3 cup sugar
Directions
I start by mixing the flour, sugar, yeast, and salt in the bowl of my stand mixer. I add the warm milk and eggs and mix until a rough dough forms. After kneading until elastic, I let the dough rest briefly before slowly incorporating the butter, one tablespoon at a time.
Once the dough is smooth and pulls away from the bowl, I let it rise at room temperature, then transfer it to the refrigerator to chill overnight. This step deepens the flavor and makes the dough easier to shape.
When I am ready to bake, I melt the chocolate, butter, sugar, and cocoa powder together to make the filling. I divide the chilled dough in half, roll each piece into a rectangle, and spread the chocolate filling evenly over the surface. I roll the dough into logs, chill them briefly, then slice and twist them into beautiful braids.
After placing the twisted dough into prepared loaf pans, I let the babkas proof until puffy. I bake them until golden brown, then brush them generously with warm sugar syrup. Finally, I let the loaves cool completely before slicing so the texture sets properly.
Servings And Timing
This recipe makes two loaves, serving about 16 to 20 slices total. I usually plan for about 45 minutes of active preparation time, plus overnight chilling. On baking day, the proofing and baking take about 3 hours total, making this a perfect weekend baking project.
Variations
I sometimes replace the chocolate filling with Nutella for a quicker option. Adding chopped toasted nuts like walnuts or hazelnuts gives the babka extra texture. For a fruit-forward version, I like using a thick jam or preserves instead of chocolate.
Storage/Reheating
I store cooled babka wrapped tightly at room temperature for up to three days. For longer storage, I freeze whole loaves wrapped well in plastic and foil for up to one month. To reheat, I warm slices briefly in the microwave or place the loaf in a low oven until heated through.
FAQs
Can I Make Babka In One Day?
I can finish it in one day by chilling the dough for at least one hour, but I find the overnight rise gives the best flavor.
What Type Of Chocolate Works Best?
I prefer semi-sweet chocolate because it balances the sweetness of the dough and syrup.
Why Is My Dough Sticky?
This dough is naturally soft and enriched. I avoid adding too much flour and trust the kneading process to build structure.
Can I Freeze Babka After Baking?
I freeze baked loaves often, and they thaw beautifully at room temperature.
When Should I Slice The Babka?
I always wait until the babka is completely cool so the layers hold their shape.
Conclusion
Chocolate babka is one of those baking projects that feels both comforting and impressive. I enjoy every step, from shaping the dough to brushing on the syrup, and the final result never fails to feel rewarding. Each slice is rich, tender, and full of chocolate, making this a recipe I return to again and again.
