There’s something truly magical about the moment you pull a freshly baked Chocolate Babka from the oven. The sweet, rich aroma filling your kitchen is simply irresistible! This beloved Jewish bread is known for its beautifully layered, buttery dough swirled with a decadent dark chocolate filling.
Whether you're an experienced baker or giving babka a try for the first time, this Classic Chocolate Babka Recipe will walk you through each step, making it easy to create a stunning, homemade treat. Perfect for holidays, special occasions, or just a cozy weekend baking project, this Classic Chocolate Babka Recipe is sure to become a favorite in your kitchen. So grab your ingredients, and let’s bring this delicious Classic Chocolate Babka Recipe to life!
The History Behind Chocolate Babka ?
chocolate babka recipe traces its origins to Eastern European Jewish communities, where it began as a clever way to use up leftover challah dough. The name comes from "babcia," meaning grandmother in Polish, reflecting its homey, traditional roots. Today, Easy Chocolate Babka Recipe has gained worldwide popularity, becoming a beloved staple in bakeries and homes alike.
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Ingredients
The Dough:
- 4 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 3 large eggs, room temperature
- ½ cup warm milk
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
The Chocolate Filling:
- 8 ounces dark chocolate, finely chopped
- ½ cup unsalted butter
- ½ cup powdered sugar
- ⅓ cup cocoa powder
- 1 teaspoon ground cinnamon
The Syrup:
- ⅓ cup granulated sugar
- ⅓ cup water
Instructions
Preparing the Dough
- In a large bowl, combine the warm milk and yeast. Let stand for 5 minutes until foamy.
- Mix in eggs, sugar, and vanilla until well combined.
- Gradually add flour and salt, mixing until a shaggy dough forms.
- Add softened butter in small pieces, kneading until fully incorporated.
- Knead the dough for 10-12 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 2 hours or until doubled.
Making the Chocolate Filling
- Melt chocolate and butter together in a double boiler.
- Stir in powdered sugar, cocoa powder, and cinnamon until smooth.
- Let cool until spreadable but not fully hardened.
Shaping the Babka
- Divide dough in half for two loaves.
- Roll each piece into a 16x12-inch rectangle.
- Spread chocolate filling evenly, leaving a ½-inch border.
- Roll tightly from the long side, like a jelly roll.
- Cut roll lengthwise, creating two long strips.
- Twist strips together, keeping cut sides facing up.
- Place in greased 9x5-inch loaf pans.
Second Rise and Baking
- Brush hot loaves with syrup immediately after baking.
- Cover shaped loaves and let rise for 1 hour.
- Preheat oven to 350°F (175°C).
- Bake for 45-50 minutes until golden brown.
- While baking, prepare simple syrup by heating water and sugar.
- Dough :Mix ingredients, knead until smooth, and let rise.
- Filling :Melt chocolate and butter, mix in sugar and cocoa, then cool.
- Shape : Roll dough, spread filling, slice, twist, and place in pan.
- Bake : Let rise, bake until golden, and brush with syrup.
Equipment For Classic Chocolate Babka Recipe
- Stand mixer with dough hook (or strong arms for hand kneading)
- 9x5-inch loaf pans
- Rolling pin
- Double boiler or heat-safe bowl
- Pastry brush for syrup
Hints and Tips
- Let the babka cool for at least 30 minutes before slicing
- Keep the dough cold when shaping for cleaner chocolate swirls
- Use high-quality chocolate for the best flavor
- Don't skip the syrup - it keeps the babka moist and adds shine
Recipe Variations
- Orange Chocolate: Add orange zest to the filling
- Nutella Babka: Replace filling with warmed Nutella
- Vegan Version: Use plant-based milk, butter, and eggs
- Sourdough Babka: Replace yeast with active sourdough starter
- Nutty Addition: Add chopped walnuts or pecans to filling
Storage
- Room Temperature: Keeps for 2-3 days wrapped tightly
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months, wrapped well in plastic and foil
- To refresh: Warm slightly in a 300°F oven for 5-10 minutes
Top Tip
- Keep ingredients at room temperature for best dough development
- Chill dough if it becomes too soft while working
- Use a sharp knife for clean cuts when splitting the roll
- Don't rush the rising time - patience yields the best texture
FAQ
What are some facts about chocolate babka recipe?
Classic chocolate babka recipe is a traditional Jewish sweet bread that originated in Eastern Europe. This twisted bread features layers of rich yeasted dough and dark chocolate filling. Each loaf needs about 4-5 hours total preparation time, including two rises. Babka can be stored at room temperature for 3 days, refrigerated for up to a week, or frozen for 3 months. Modern variations include Nutella, cinnamon, and orange-chocolate flavors.
How much should babka dough rise?
Classic chocolate babka recipe dough requires two rises: first rise should double in size (about 2 hours at room temperature), while the second rise after shaping needs 1 hour until the dough is puffy and has increased by about 30% in size. For best results, rise the dough at 75-78°F (24-26°C). You can also do the first rise overnight in the refrigerator for 8-12 hours.
Why is my babka dense?
Dense classic chocolate babka recipe typically results from under-proofing the dough or using cold ingredients. To prevent dense babka: 1) use room temperature ingredients, 2) knead the dough until it passes the windowpane test, 3) allow proper rising time until doubled in size, and 4) avoid adding too much flour when rolling. The dough should be soft and slightly sticky for a light, fluffy texture.
Should I use bread flour for babka?
All-purpose flour is the best choice for classic chocolate babka recipe, as its moderate protein content (10-12%) creates the ideal tender crumb structure. While bread flour can be used, its higher protein content may result in a tougher, chewier texture. If using bread flour, reduce kneading time by 2-3 minutes and ensure proper hydration to maintain babka's characteristic soft, brioche-like texture.
Delicious,and Easy: Your Go-To Classic Chocolate Babka Recipe
Making this classic chocolate babka recipe might seem like a challenge, but trust me—the end result is absolutely worth it! The combination of soft, buttery dough and rich dark chocolate creates a stunning, bakery-quality loaf that’s perfect for sharing.
Or keep it all to yourself—we won’t judge! Take your time with each step, enjoy the process, and remember, practice makes perfect. Every babka you bake will be even better than the last!
If you're meal prepping for the week, this chocolate babka is a fantastic addition alongside our Mini Cinnamon Rolls Recipe for a sweet morning treat. For a heartier option, try it with our Classic Homemade Bagels Recipe, perfect for a balanced breakfast. And if you love homemade baked goods, don’t miss our Banana Bread Recipe—a cozy, comforting choice for any time of day.
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Classic Chocolate Babka Recipe
Equipment
- 1 Stand mixer With dough hook (optional)
- 1 9x5-inch loaf pan Greased
- 1 Rolling pin For rolling dough
- 1 Double boiler Or heat-safe bowl
- 1 Pastry brush For syrup application
Ingredients
Dough:
- 4 cups all-purpose flour
- ⅓ cup granulated sugar
- 2¼ teaspoon active dry yeast
- 3 large eggs room temperature
- ½ cup warm milk
- ¾ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Chocolate Filling:
- 8 oz dark chocolate finely chopped
- ½ cup unsalted butter
- ½ cup powdered sugar
- ⅓ cup cocoa powder
- 1 teaspoon ground cinnamon
Syrup:
- ⅓ cup water
- ⅓ cup granulated sugar
Instructions
- Mix milk and yeast, let foam
- Add eggs, sugar, and vanilla
- Gradually add flour and salt
- Knead and incorporate butter
- Let dough rise until doubled
- Melt chocolate and butter
- Mix sugar, cocoa, and cinnamon
- Roll dough into rectangles
- Roll dough into rectangles
- Slice lengthwise and twist
- Place in loaf pan and let rise
- Bake at 350°F for 45-50 minutes
- Brush hot loaves with syrup
- Let cool before slicing
Notes
- Keep ingredients at room temperature
- Store up to 3 days at room temperature
- Freezes well up to 3 months
- Use high-quality chocolate for best results
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