Chocolate Babka is a delightful treat that hails from Eastern European Jewish communities. This rich, sweet bread is swirled with layers of chocolate, making it a perfect indulgence for special occasions or a cozy weekend baking project. The combination of soft, buttery dough and luscious chocolate filling makes it irresistible. Whether you’re familiar with babka or trying it for the first time, this recipe will guide you through creating a bakery-worthy loaf right in your own kitchen.
Chocolate Babka is delicious on its own, but it pairs wonderfully with a hot cup of coffee or tea. For a more decadent experience, serve it slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also a lovely addition to a brunch spread, complementing both sweet and savory dishes.
Chocolate Babka
Servings: 12
Ingredients
1/2 cup whole milk, warmed
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup unsalted butter, softened
1 cup semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 egg, beaten (for egg wash)
Directions
Warm the milk to about 110°F and sprinkle the yeast over it. Add a pinch of sugar and let it sit for about 5-10 minutes until foamy.
In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the yeast mixture, vanilla extract, and eggs. Mix until a dough begins to form.
Knead in the softened butter a little at a time until the dough is smooth and elastic. This should take about 8-10 minutes.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Meanwhile, prepare the filling by melting the chocolate chips and stirring in the cocoa powder, brown sugar, and melted butter until smooth.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12×20 inches.
Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from the long side into a log. Cut the log in half lengthwise to expose the layers.
Twist the two halves together, keeping the cut sides facing up, and place the twisted loaf into a greased loaf pan.
Cover the loaf and let it rise again for about 30-45 minutes.
Preheat the oven to 350°F. Brush the loaf with the beaten egg for a shiny finish.
Bake for 40-45 minutes until the babka is golden brown and cooked through.
Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add a handful of chopped walnuts or pecans to the chocolate filling. You can also experiment with different types of chocolate, such as dark or milk chocolate, depending on your preference. If you prefer a cinnamon flavor, substitute the chocolate filling with a mixture of cinnamon, sugar, and butter. For a more festive touch, sprinkle the top with streusel before baking.
