Incredible Chocolate Babka Recipe

This Incredible Chocolate Babka Recipe is a decadent treat that combines rich, velvety chocolate with a soft, buttery dough. Each bite offers a perfect balance of sweetness and indulgence, with swirls of gooey chocolate that melt in your mouth. The aroma alone, as it bakes, will fill your kitchen with warmth and comfort. Ready in just 50 minutes, it’s surprisingly simple to make yet feels like a masterpiece. Whether you’re sharing it with loved ones or savoring it solo, this babka is guaranteed to impress.

The texture is pure bliss—tender layers of dough intertwined with luscious chocolate, creating a delightful contrast of soft and slightly crisp edges. Its golden crust glistens, hinting at the richness within. Perfect for breakfast, dessert, or a cozy afternoon snack, this babka is a crowd-pleaser that feels both nostalgic and luxurious. With minimal prep and a quick bake time, it’s the ideal recipe for satisfying your chocolate cravings without spending hours in the kitchen. Treat yourself to this irresistible creation—it’s worth every bite.

Ingredients for Incredible Chocolate Babka

• Dough:
• 2 cups plus 2 tablespoons (10.6oz/302g) all-purpose flour
• 2 1/2 teaspoons instant yeast
• 1/4 cup (2oz/57g) sugar
• 3/4 teaspoon salt
• 2 large eggs
• 5 tablespoons water (add a splash more if dough is dry)
• 1/3 cup (2 ½ oz/71g) butter, softened
• Chocolate Filling:
• 1/2 cup (3oz/85g) dark chocolate (use high-quality for best results)
• 1/4 cup (2oz/57g) butter
• 1/4 cup (1oz/28g) powdered sugar, sifted
• 1/3 cup (1 ⅓ oz/37g) cocoa powder
• Syrup:
• 3 tablespoons water
• 3 tablespoons sugar

Step-by-Step Instructions

1. Make the dough: In a stand mixer with a dough hook, combine flour, yeast, sugar, and salt. Mix briefly to combine.
2. Add eggs and water. Mix until dough forms a ball. If dry, add a splash more water until dough pulls away cleanly from the bowl.
3. With mixer on low, add softened butter, a spoonful at a time, until fully incorporated. Mix on medium speed for 8 minutes until dough is smooth.
4. Lightly grease a bowl with oil. Place dough inside, cover with plastic wrap, and proof at room temperature for 2 hours. Transfer to the fridge to rest overnight.
5. Make the chocolate filling: Melt chocolate and butter together until smooth. Stir in powdered sugar and cocoa powder until it forms a spreadable paste.
6. Roll dough into a 1/2-inch thick rectangle. Spread chocolate filling evenly, leaving a 1/2-inch border. Brush the far end with water.
7. Roll dough tightly into a log, sealing the dampened end. Cut log in half lengthwise and lay side by side, cut sides up.
8. Pinch the top ends together. Twist the two halves, keeping cut sides facing out. Transfer twist into a prepared loaf pan.
9. Cover with cling wrap and let rise at room temperature for 1 – 1 1/2 hours.
10. Preheat oven to 375°F (190°C). Bake babka for 30 minutes or until golden brown. Cover with foil if it browns too quickly.
11. Make the syrup: Simmer sugar and water until sugar dissolves. Remove from heat and let cool.
12. As soon as babka leaves the oven, brush generously with syrup. Let cool in pan for 20 minutes, then transfer to a cooling rack.
13. Store leftovers at room temperature for up to 3 days or freeze for longer storage.

Perfect Pairings: Serving Suggestions for Your Babka

This chocolate babka is a showstopper on its own, but it’s even better with a few thoughtful accompaniments. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast or brunch, pair it with a cup of strong coffee or a glass of cold milk to balance the richness. Feeling fancy? Add a drizzle of caramel sauce or a sprinkle of sea salt for an extra layer of flavor.

Storage Secrets: Keeping Your Babka Fresh

To keep your babka tasting its best, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it later, wrap it tightly in plastic wrap and then in aluminum foil before freezing for up to 2 months. To reheat, pop it in a 350°F (175°C) oven for 10-15 minutes until warm and fragrant. Trust us, it’ll taste just as good as the day you baked it!

Twist It Up: Recipe Variations to Try

While chocolate babka is a classic, there are endless ways to customize this recipe. Swap the chocolate filling for a cinnamon-sugar mixture or a nutella spread for a different twist. You can also add chopped nuts or dried fruit to the filling for extra texture. Feeling adventurous? Try a savory version with pesto and cheese for a unique take on this beloved bread.

Time-Saving Tips for Busy Bakers

Short on time? You can skip the overnight fridge rest and let the dough proof at room temperature for 2-3 hours instead. To speed up the process, use a warm oven (turned off) as a proofing spot. For the filling, melt the chocolate and butter in the microwave in 30-second intervals to save time. These small tweaks can make this recipe fit into even the busiest schedules!

Essential Equipment for Babka Success

To make this recipe a breeze, you’ll need a few key tools. A stand mixer with a dough hook is ideal for kneading the dough, but you can also use a hand mixer or knead by hand if needed. A rolling pin is essential for shaping the dough, and a loaf pan ensures your babka bakes evenly. Don’t forget a pastry brush for applying the syrup—it’s the finishing touch that makes all the difference!

Incredible Chocolate Babka Recipe

Shaziya

This Incredible Chocolate Babka Recipe is a decadent treat that combines rich, velvety chocolate with a soft, buttery dough. Ready in just 50 minutes, it’s surprisingly simple to make yet feels like a masterpiece.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings 6

Ingredients

  

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Dough

• 2 cups plus 2 tablespoons all-purpose flour 10.6oz/302g
• 2 1/2 teaspoons instant yeast
• 1/4 cup sugar 2oz/57g
• 3/4 teaspoon salt
• 2 large eggs
• 5 tablespoons water
• 1/3 cup butter, softened 2 ½ oz/71g

Chocolate Filling

• 1/2 cup dark chocolate 3oz/85g
• 1/4 cup butter 2oz/57g
• 1/4 cup powdered sugar, sifted 1oz/28g
• 1/3 cup cocoa powder 1 ⅓ oz/37g

Syrup

• 3 tablespoons water
• 3 tablespoons sugar

Instructions

 

• To make the dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, yeast, sugar, and salt. Mix to combine.
• Add in the eggs and water and mix until the dough comes together to form a ball. After a few minutes If the dough looks a little dry add a splash more water until the dough forms a mass and pulls away cleanly from the bowl.
• With the mixer on low, add the butter, a spoonful at a time, mixing until it’s incorporated into the dough. Then, mix on medium speed for roughly 8 minutes until the dough is completely smooth.
• Lightly grease a bowl with oil and place dough inside, cover with plastic and leave to proof at room temperature for 2 hours. Then transfer to the fridge to let it rest overnight.
• When you are ready to bake shape the dough and roll it to about 1/2 inch thick, in a rectangular shape.
• Make Chocolate Filling: Melt the chocolate and butter together until smooth. Stir in powdered sugar and cocoa; mixture should form a spreadable paste.
• Spread the chocolate mixture evenly over the dough, leaving a 1/2 inch border all around. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log.
• Gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out. Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan.
• Cover tightly with cling wrap and leave to rise for another 1 – 1 1/2 hours at room temperature.
• Bake the proofed loaf at 375°F (190°C) for roughly 30 minutes or until golden brown. If it browns too quickly, you can cover it with foil. When fully baked, you’ll feel almost no resistance when you push down on top.
• While babka is baking, make syrup: Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool down.
• As soon as the babka leaves the oven, brush it generously with the syrup. It will seem like too much but it’s not, trust me! Plus it makes the bread glossy and moist. Let cool in the pan for 20 minutes, then transfer to a cooling rack to cool the rest of the way before eating.
• Store leftover babka at room temperature for up to 3 days. It also freezes really well.

Keyword babka recipe, chocolate babka, chocolate swirl bread, homemade babka, sweet bread recipe

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