Chocolate Babka Recipe: Twist and Taste the Magic

A chocolate babka made with a brioche recipe and a simple butter, chocolate chip and sugar filling. A simple preparation for a bakery quality treat for that is delicious at any time of day. I have shaped this version into a ring but you can shape your babka in any which way you please. Like with any yeasted cake, you have to allow time for the dough to proof, and make sure you do so in a room temperature that is not too chilly.

This is a perfect dessert to serve guests with coffee on the weekend, and a little ice cream on top probably wouldn’t hurt.

Chocolate Babka Recipes

Chocolate Babka

A Chocolate Babka is a braided bread filled with swirls of semi-sweet chocolate. It is made with a thick dough, much like brioche (a tender French bread), and is filled with a homemade chocolate filling. After it is rolled into a rectangle, it is twisted into a braid and baked. The sweet, fluffy loaf is the perfect treat for a decadent breakfast.

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Course: Breakfast, Cake

Cuisine: French

Diet: Low Calorie

Keyword: chocolate

CookingStyle: Baking

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Calories: 1066kcal

Author: Gobble The Cook and James Anderson

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Equipment

Oven

Rolling Pin

bowl

sheet pan

Parchment paper

Ingredients

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For the brioche

• 1 teaspoon dry yeast traditional
• 1/4 cup warm water
• 3/4 cup unsalted butter cubed, at room temperature
• 1/3 cup sugar
• 2 egg yolks
• 1/2 cup buttermilk or regular milk with a teaspoon of vinegar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine sea salt
• 3 cups bread flour

For the Egg Wash

• 1 egg yolk
• 1 teaspoon milk

For the Chocolate Filling

• 4 tablespoons unsalted butter melted
• 5 tablespoons sugar
• 200 g chocolate chips mini or regular

Instructions

• Place the yeast and water in a bowl for 10 minutes, for yeast to activate.
• In the meantime, beat the butter and sugar in a standing mixer with a dough hook, at medium speed until softened, about 5-7 minutes. Scrape down the sides as necessary.
• Add the following one a time, allowing each addition to combine properly: egg yolks, buttermilk, vanilla, salt, and the yeast mixture.
• Add the flour to the mixer in 3 additions, mix until the dough is smooth and no longer sticking to the sides of the mixer, about 5-10 minutes.
• Transfer the dough to a lightly greased bowl and cover with a humid cloth. Place somewhere warm and allow to rise for 1 1/2 hours, until the dough has doubled in size.
• Prepare a sheet pan covered with parchment paper. Prepare egg wash by mixing the egg yolk with a teaspoon milk.
• After the dough has doubled in size, punch the dough down to remove the excess air. Using a rolling pin, roll the dough out to a rectangle shape.
• Brush the brioche dough with melted butter, sprinkle the sugar on top followed by the chocolate chips.
• Brush egg wash on the long end of the rectangle nearest to you and roll the dough inward, tightly, into a log. Slice the roll vertically down the middle. Twist the two long strips and shape into a ring. Gently place on the sheet pan and allow to rise for 1 hour.
• Heat the oven to 350F. Brush the top and sides of the babka with the remaining egg wash.
• Bake in the oven for 30-40 minutes until the top is golden.

Video

Notes

Chocolate Babka is traditionally made with a chocolate filling. It is baked in a loaf pan, not a bundt pan. Once baked, the bread can be stored in an airtight container for up to 24 hours. It can also be frozen for up to two months. To thaw, place it in the refrigerator overnight. The babka will keep for up to 4 days. It can also be frozen for up to 2 months.

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Nutrition

Serving: 4servings | Calories: 1066kcal | Carbohydrates: 119g | Protein: 16g | Fat: 59g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 278mg | Sodium: 349mg | Potassium: 196mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1662IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Chocolate Babka in a Bread Machine

Ingredients:

• 1 cup warm milk (110°F/43°C)
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/2 cup chocolate chips or chunks
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar (for the chocolate filling)
• 1/4 cup unsalted butter (for the chocolate filling)
• 1 teaspoon vanilla extract (for the chocolate filling)
• 1/2 cup finely chopped chocolate or chocolate chips (for the filling)
• 1 egg, beaten (for egg wash)

Instructions:

• Activate the Yeast: In the bread machine’s bread pan, combine warm milk, 1/4 cup sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
• Add Dry Ingredients: Add the all-purpose flour, eggs, softened butter, and salt to the bread pan.
• Knead the Dough: Select the dough setting on your bread machine and start it. Allow the machine to knead the dough until it’s smooth and elastic, which usually takes about 10-15 minutes.
• Prepare the Chocolate Filling: While the dough is kneading, prepare the chocolate filling. In a microwave-safe bowl, combine the chocolate chips, cocoa powder, 1/4 cup sugar, 1/4 cup butter, and vanilla extract. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and well combined. Set it aside to cool.
• Assemble the Babka: Once the dough cycle is complete, transfer the dough to a floured surface and roll it out into a rectangle, about 16×12 inches.
• Spread the Filling: Spread the prepared chocolate filling evenly over the dough, leaving a small border around the edges. Sprinkle the finely chopped chocolate over the filling.
• Roll and Shape: Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal.
• Cut and Twist: Using a sharp knife, cut the log in half lengthwise, creating two long strips with layers of filling exposed. Carefully twist these two strips around each other, creating a braided effect.
• Place in Bread Machine: Grease the bread pan of your bread machine and place the twisted Babka inside.
• Final Rise: Cover the bread machine with a clean kitchen towel and let the Babka rise for about 30 minutes.
• Brush with Egg Wash: Preheat your oven to 350°F (175°C). Brush the top of the Babka with the beaten egg to give it a beautiful golden finish.
• Bake: Place the bread pan in the preheated oven and bake for 25-30 minutes, or until the Babka is golden brown and sounds hollow when tapped on the bottom.
• Cool and Enjoy: Allow the Chocolate Babka to cool slightly before slicing and serving. Enjoy your homemade, bread machine-baked Chocolate Babka!

Tips for making Chocolate Babka

Cooking Tips

• Use Fresh Yeast: Always check the expiration date of your yeast. Fresh yeast guarantees a better rise and a softer Babka.
• Measure Accurately: For precise results, measure your ingredients, especially flour, carefully. Too much flour can lead to a dry Babka.
• Kneading Time: Let your bread machine knead the dough adequately. A well-kneaded dough yields a better texture.
• Room Temperature Eggs: Use room temperature eggs for a smoother dough consistency.
• Rolling the Dough: When rolling out the dough, sprinkle a little cocoa powder to prevent sticking and enhance the chocolate flavor.
• Twisting Technique: Take your time when twisting the dough; it’s worth the effort. This technique creates the lovely Babka layers.
• Don’t Overbake: Keep an eye on your Babka in the oven. Overbaking can lead to a dry result, so follow the suggested baking time closely.

Serving Suggestions

• Fresh Berries: Serve slices of warm Babka with a side of fresh berries like raspberries or strawberries. The tartness complements the sweetness of the chocolate.
• Whipped Cream: Top your Babka with a dollop of freshly whipped cream for an indulgent treat.
• Coffee Pairing: Chocolate and coffee are a match made in heaven. Enjoy a slice of Babka with your favorite coffee or espresso.
• Ice Cream: Warm Babka slices paired with a scoop of vanilla ice cream create a heavenly dessert.
• French Toast: Transform your leftover Babka into French toast for a breakfast with a twist. Dip slices in an egg mixture and cook on a griddle until golden brown.
• Babka Bread Pudding: Turn your Babka into a luxurious bread pudding. Mix slices with a custard base, bake, and drizzle with chocolate sauce.

Frequently Asked Questions about Chocolate Babka

• Can I freeze Chocolate Babka for later? Yes, you can! Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container before freezing. It should stay fresh for up to three months.
• How can I reheat leftover Babka? To enjoy it warm and fresh, preheat your oven to 350°F (175°C) and heat the wrapped Babka for about 10-15 minutes. Alternatively, you can microwave individual slices for a few seconds.
• Can I use dark chocolate instead of semi-sweet chocolate? Absolutely! Dark chocolate will give your Babka a richer, slightly bitter chocolate flavor. Adjust the sweetness to your preference.
• Can I make a dairy-free version of Chocolate Babka?Yes, you can substitute dairy-free milk, margarine, and dairy-free chocolate for a delicious dairy-free Babka.
• How can I prevent my Babka from becoming dry?Properly store your Babka in an airtight container to maintain its moisture. Also, avoid overbaking it, as that can lead to dryness.

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Gobble The Cook

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.