Chocolate babka is a twisted yeast loaf with chocolate filling running through the bread in ribbons. Plan both rises and cooling when making it for a Christmas breakfast or dessert table.
Split the filled dough log lengthwise and twist the halves with their cut sides facing up so the chocolate layers remain visible.
Chocolate Babka
- Total Time: 185 minutes
- Yield: 1 loaf (12 servings) 1x
- Diet: Vegetarian
Description
Chocolate babka is a twisted yeast loaf with chocolate filling running through the bread in ribbons.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk (warm)
- 1/2 cup unsalted butter (melted and cooled)
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (or finely chopped chocolate)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 egg (beaten, for brushing)
Instructions
- Prepare the Dough: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Mix until a dough forms. Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Make the Chocolate Filling: In a medium bowl, combine the chocolate chips, cocoa powder, powdered sugar, softened butter, and vanilla extract. Mix until well combined into a spreadable paste for your babka chocolate bread.
- Assemble the Babka: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16×24 inches). Evenly spread the chocolate filling over the dough, leaving a small border. Starting from one long side, tightly roll the dough into a log. Pinch the seams to seal. With a sharp knife, cut the log in half lengthwise to expose the filling. Twist the two halves together, keeping the cut sides facing up. Carefully place the twisted dough into a greased 9×5 inch loaf pan. This is how you create the beautiful chocolate braided bread.
- Second Rise: Cover the loaf with a kitchen towel and let it rise for another 30-45 minutes until puffy.
- Bake the Babka: Preheat your oven to 350°F (175°C). Brush the top of the babka with the beaten egg. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. This will give you a perfect sweet chocolate loaf cake.
- Cool and Serve: Allow the babka to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your delicious chocolate babka. This babka dessert with chocolate filling is a treat.
Notes
Let the loaf cool completely before wrapping or placing it in an airtight container. Keep it covered between servings and slice only once cool.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: unknown
- Fat: 15g
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: unknown
Keywords: chocolate babka, twisted chocolate yeast bread, Christmas breakfast bread
Why This Recipe Works
- Milk, butter and eggs enrich the yeast dough.
- Chocolate, cocoa and powdered sugar form the filling between the dough layers.
- The second rise lets the shaped loaf become puffy before baking.
Preparation Notes
Wait for frothy yeast and knead until the dough is smooth and elastic. Budget the listed 30-minute prep, about 60 minutes for the first rise, up to 45 minutes for the second rise, up to 40 minutes baking and 10 minutes cooling in the pan. Then cool completely on a rack; that final cooling time is unspecified.
Variations and Serving Ideas
Serve the loaf plain so the chocolate layers remain the focus. The notes allow chopped nuts, orange zest or espresso powder in the filling, but those optional additions are not included in the planned visuals. Buckeye Brownie Cookies offer another chocolate-and-peanut-butter dessert option.
For your holiday menu, consider Buckeye Brownie Cookies with Peanut Butter Frosting.
Storage and Reheating
Let the loaf cool completely before wrapping or placing it in an airtight container. Keep it covered between servings and slice only once cool.
Frequently Asked Questions
Does the dough need two rises?
Yes. Allow about 1 hour for the dough to double, then 30-45 minutes for the shaped loaf to become puffy.
How do I show the chocolate layers?
Cut the filled log lengthwise and twist the halves together with the exposed cut sides facing up.
What temperature is used for baking?
Bake at 350 F for 30-40 minutes, until golden and a toothpick inserted in the center comes out clean.
Can I slice it straight from the oven?
No. Cool it in the pan for about 10 minutes, then on a wire rack until completely cool before slicing.
More Recipes to Try
Recipe references
The recipe card above records the ingredient quantities and complete method.
Written by Isabella Baute
Isabella Baute is a food writer and home cook dedicated to making cooking accessible and enjoyable. She focuses on easy-to-follow recipes with everyday ingredients, covering everything from quick weeknight dinners to special occasion desserts.
