Chocolate Babka
Indulge in the swirled layers of my Chocolate Babka recipe, featuring buttery dough and a chocolate filling for the ultimate sweet treat.
Ryan Nordheimer•
October 27, 2025
Delicious Homemade Chocolate Babka Recipe – Perfect for Every Occasion
Indulge in the rich, decadent flavors of homemade chocolate babka, a traditional Eastern European bread. It is swirled with layers of luscious chocolate filling. This braided sweet bread has become a global favorite, blending soft, pillowy dough with a sweet and slightly bitter chocolate spread. Whether you’re baking for a holiday brunch, weekend treat, or a special dessert, this recipe is sure to impress your friends and family.
My easy-to-follow recipe ensures your dessert will be light, airy, and filled with an irresistible chocolate ribbon in every bite. Made with simple, wholesome ingredients like high-quality chocolate, butter, and a pinch of cinnamon, this babka offers the perfect balance of sweetness and richness. The soft brioche-like dough gets twisted with a generous amount of chocolate. The signature swirl pattern will have everyone reaching for seconds. If you love chocolate desserts or are a fan of traditional Jewish baked goods, this recipe is a must-try!
Equipment
- 2 loaf pans
- 1 Stand mixer (or you can knead by hand if you so wish)
Simple Tips for Perfecting Your Chocolate Babka
Making this recipe might seem intimidating, but with a few helpful tips, it’s easy to master.
- Be sure to allow enough time for the dough to properly rise; this ensures a light, airy texture in the final bake.
- When preparing the chocolate filling, opt for high-quality dark chocolate for the best flavor.
- Rolling the dough tightly and twisting it into the iconic braided shape creates those beautiful, chocolatey swirls in every slice.
- Finally, baking your babka until it’s perfectly golden brown guarantees a tender, melt-in-your-mouth crumb.
Key Ingredients:
- All-Purpose Flour: A finely milled wheat flour used in a wide range of baking and cooking recipes.
- Dark Chocolate: A rich, intense chocolate made with a high percentage of cocoa solids. It offers a deep, slightly bitter flavor that adds depth to both sweet and savory recipes.
- Unsalted Butter: Pure, creamy butter without added salt. It allows for better control of flavor in baking and cooking recipes.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (15)
Ingredients (15)
Dough
Chocolate Spread
Simple Syrup
Instructions
Heat the milk (1 cup) in a microwave until warm to the touch (around 105F-110F). Add the yeast (1 ½ tsp) and stir to activate.
Add milk mixture and all other dough ingredients to the bowl of a stand mixer fitted with the dough attachment. Mix on low speed to combine, then increase speed to medium and knead for 10-12 minutes, or until the dough is elastic and isn't sticking to the sides of the bowl. Cover with plastic and refrigerate overnight (or you can leave to proof at room temperature for 1-2 hours until doubled in size).
Melt dark chocolate (6 ½ oz) and butter (1 stick) in a small pot over medium heat. Add all the other chocolate spread ingredients and stir until smooth. Transfer to a small bowl and let cool.
Prepare two loaf pans by greasing them with butter or oil and lining them with parchment paper.
Remove dough from refrigerator. Uncover and deflate with your palm. Scrape onto your counter and divide dough in half. Refrigerate one half while you work with the other.
Flour your work surface. Roll dough into a large square about 1/4" thick. Spread half the chocolate mixture evenly over the dough, leaving a 1/2" boarder. Lightly brush the border with some water, then roll the dough up into a log. Using a serrated knife, split the dough in half length-wise using long motions. Twist the two dough logs together and transfer braid to one of the loaf pans. Repeat with other half of the dough. Cover loaf pans with plastic wrap and let rise until doubled in size, about 1 to 1.5 hours.
Preheat oven to 350 °F. Bake babkas until well golden (tenting with foil if needed to prevent them from getting too dark), very tall, and register between 190-200F on a cooking thermometer. Remove from oven.
Meanwhile, microwave the water and sugar together for 1 minute, stirring to make the simple syrup. Drizzle over babkas when they're out of the oven. Let cool for 20 minutes, then transfer to a platter. Cover with plastic wrap to prevent evaporation. Babkas will last for 3-4 days at room temperature.
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