If you love rich chocolate and pillowy bread, this chocolate babka is your new go-to. It’s soft, buttery, and swirled with a glossy chocolate filling that bakes into irresistible layers. The dough is easy to handle, and the result looks like it came straight from a bakery.
Serve it for brunch, share it as a gift, or keep it all to yourself—no judgment here.
What Makes This Recipe So Good
- Soft, fluffy crumb: An enriched dough with milk, eggs, and butter gives you a tender, bakery-style texture.
- Chocolate-packed swirls: A thick filling with real chocolate and cocoa ensures every bite is loaded with flavor.
- Manageable steps: The dough comes together in one bowl, and the shaping technique is simple but impressive.
- Shiny finish: A quick syrup brushed on top keeps the loaf moist and makes it glisten.
- Freezer-friendly: Bake now, enjoy later—this babka reheats beautifully.
Ingredients
For the Dough
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast
- 1/2 tsp fine sea salt
- 1/2 cup (120 ml) warm whole milk (about 105–110°F / 40–43°C)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 6 tbsp (85 g) unsalted butter, softened
- Neutral oil or butter for greasing
For the Chocolate Filling
- 5 oz (140 g) dark or semisweet chocolate, finely chopped
- 1/3 cup (75 g) unsalted butter
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/2 tsp espresso powder (optional, boosts chocolate flavor)
- Pinch of salt
For the Syrup
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) water
Step-by-Step Instructions
- Mix the dough: In the bowl of a stand mixer (or a large bowl), whisk flour, sugar, yeast, and salt. Add warm milk, eggs, and vanilla. Mix on low until a shaggy dough forms.
- Add the butter: With the mixer running on medium-low, add softened butter a tablespoon at a time.
Mix 6–8 minutes until the dough is smooth and slightly tacky but pulls from the sides.
- First rise: Lightly grease a bowl, place dough inside, cover, and let rise in a warm spot until doubled, about 1–1.5 hours. If your kitchen is cool, it may take longer.
- Make the filling: In a small saucepan over low heat, melt butter and chocolate, stirring until smooth. Remove from heat.
Whisk in powdered sugar, cocoa, espresso powder, and salt. Cool until spreadable and thick.
- Roll the dough: Turn dough onto a lightly floured surface. Roll into a 12×16-inch (30×40 cm) rectangle with the long side facing you.
- Spread and chill: Spread the filling evenly, leaving a 1/2-inch border.
Roll up tightly from the long edge into a log. Transfer to a baking sheet and chill 10–15 minutes to firm slightly.
- Shape the babka: Using a sharp knife, slice the log lengthwise to expose the layers. With the cut sides facing up, twist the two strands together, crossing them over each other 3–4 times.
- Pan it: Line a 9×5-inch (23×13 cm) loaf pan with parchment, letting it overhang for easy removal.
Lift the twisted dough into the pan, tucking the ends under as needed.
- Second rise: Cover loosely and let rise until puffy and just cresting the pan, about 45–75 minutes depending on room temp.
- Preheat and bake: Preheat oven to 350°F (175°C). Bake 35–40 minutes, until deep golden and an instant-read thermometer in the center reads about 190–195°F (88–90°C). If browning too fast, tent with foil.
- Make the syrup: While it bakes, combine sugar and water in a small saucepan.
Bring to a simmer, stir to dissolve, then remove from heat.
- Glaze the loaf: Immediately after removing the babka from the oven, brush the hot syrup generously over the top and any exposed swirls. Use all the syrup.
- Cool and serve: Cool in the pan 15 minutes, then lift out to a rack. Serve warm or at room temp.
Slice with a serrated knife for clean layers.
Storage Instructions
- Room temperature: Wrap tightly and store up to 2 days. Rewarm slices in a low oven for that fresh-baked feel.
- Freezer: Wrap the whole cooled loaf (or individual slices) in plastic, then foil. Freeze up to 2 months.
Thaw at room temp, then refresh in a 300°F (150°C) oven for 8–10 minutes.
- Make-ahead dough: After the first rise, refrigerate the dough up to 24 hours. Let it sit 30–45 minutes at room temp before rolling.
Health Benefits
- Portion-friendly indulgence: A slice satisfies chocolate cravings, helping you enjoy dessert mindfully.
- Dark chocolate perks: Using dark chocolate adds antioxidants and deeper flavor with slightly less sugar.
- Homemade control: You choose quality ingredients, limit additives, and adjust sweetness to taste.
What Not to Do
- Don’t rush the rises: Underproofing leads to a dense loaf with tight layers.
- Don’t use hot milk: Milk hotter than 115°F (46°C) can kill the yeast and stall the dough.
- Don’t skip the syrup: It locks in moisture and gives that signature shine.
- Don’t overfill: Too much filling can cause blowouts and leaking. Stick to the amounts listed.
- Don’t cut while piping hot: Give it at least 15 minutes to set for neat slices.
Alternatives
- Nutty crunch: Sprinkle 1/2 cup toasted chopped hazelnuts or walnuts over the filling before rolling.
- Cinnamon-swirl: Swap the chocolate filling for 1/2 cup softened butter mixed with 3/4 cup brown sugar and 1.5 tbsp cinnamon.
- Orange-chocolate: Add 1 tbsp orange zest to the dough and 1 tsp to the filling for a citrus twist.
- Dairy-free: Use plant milk and vegan butter; choose dairy-free chocolate.
Texture remains tender.
- Mini babkas: Divide dough into two 8×4-inch pans or shape into individual knots; reduce bake time accordingly.
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FAQ
Can I make this without a stand mixer?
Yes. Mix with a spatula until combined, then knead by hand 10–12 minutes, adding minimal flour. The dough should be soft, slightly tacky, and elastic.
What if I only have active dry yeast?
Use the same amount, but bloom it first in the warm milk with a teaspoon of sugar for 5–10 minutes until foamy, then proceed.
How do I know the dough is kneaded enough?
It should be smooth, stretchy, and pull away from the bowl.
If you gently stretch a small piece, it should form a thin “windowpane” without tearing quickly.
Why is my filling leaking out?
The filling was likely too warm or too much was used. Cool it until thick and spreadable, and leave a small border when rolling.
Can I prepare the babka the night before?
Yes. Shape it in the pan, cover tightly, and refrigerate overnight.
Let it sit at room temperature 45–60 minutes before baking.
How do I keep the top from overbrowning?
If it colors too fast, tent loosely with foil during the last 10–15 minutes. Bake until the center reaches about 190–195°F.
What chocolate is best?
Use good-quality dark or semisweet chocolate, around 55–70% cacao. Chop bars finely so they melt evenly into the filling.
Wrapping Up
This chocolate babka is everything you want in a sweet loaf: soft, rich, and loaded with glossy chocolate swirls.
The steps are straightforward, and the results look impressive without extra fuss. Bake it for a weekend treat, stash a loaf in the freezer, and enjoy bakery-quality babka anytime you crave it.
The Best Chocolate Babka Recipe Soft Fluffy and Loaded with Chocolate – A Bakery-Style Favorite
Ingredients
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast
- 1/2 tsp fine sea salt
- 1/2 cup (120 ml) warm whole milk (about 105–110°F / 40–43°C)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 6 tbsp (85 g) unsalted butter, softened
- Neutral oil or butter for greasing
- 5 oz (140 g) dark or semisweet chocolate, finely chopped
- 1/3 cup (75 g) unsalted butter
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/2 tsp espresso powder (optional, boosts chocolate flavor)
- Pinch of salt
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) water
Instructions
- Mix the dough: In the bowl of a stand mixer (or a large bowl), whisk flour, sugar, yeast, and salt. Add warm milk, eggs, and vanilla. Mix on low until a shaggy dough forms.
- Add the butter: With the mixer running on medium-low, add softened butter a tablespoon at a time.Mix 6–8 minutes until the dough is smooth and slightly tacky but pulls from the sides.
- First rise: Lightly grease a bowl, place dough inside, cover, and let rise in a warm spot until doubled, about 1–1.5 hours. If your kitchen is cool, it may take longer.
- Make the filling: In a small saucepan over low heat, melt butter and chocolate, stirring until smooth. Remove from heat.Whisk in powdered sugar, cocoa, espresso powder, and salt. Cool until spreadable and thick.
- Roll the dough: Turn dough onto a lightly floured surface. Roll into a 12×16-inch (30×40 cm) rectangle with the long side facing you.
- Spread and chill: Spread the filling evenly, leaving a 1/2-inch border.Roll up tightly from the long edge into a log. Transfer to a baking sheet and chill 10–15 minutes to firm slightly.
- Shape the babka: Using a sharp knife, slice the log lengthwise to expose the layers. With the cut sides facing up, twist the two strands together, crossing them over each other 3–4 times.
- Pan it: Line a 9×5-inch (23×13 cm) loaf pan with parchment, letting it overhang for easy removal.Lift the twisted dough into the pan, tucking the ends under as needed.
- Second rise: Cover loosely and let rise until puffy and just cresting the pan, about 45–75 minutes depending on room temp.
- Preheat and bake: Preheat oven to 350°F (175°C). Bake 35–40 minutes, until deep golden and an instant-read thermometer in the center reads about 190–195°F (88–90°C). If browning too fast, tent with foil.
- Make the syrup: While it bakes, combine sugar and water in a small saucepan.Bring to a simmer, stir to dissolve, then remove from heat.
- Glaze the loaf: Immediately after removing the babka from the oven, brush the hot syrup generously over the top and any exposed swirls. Use all the syrup.
- Cool and serve: Cool in the pan 15 minutes, then lift out to a rack. Serve warm or at room temp.Slice with a serrated knife for clean layers.