Sweet, soft and buttery bread featuring decadent chocolate filling that runs through entire loaf. Chocolate Babka recipe is a cross between a bread and a cake and is a must try! Top it off with chocolate glaze or sugar syrup glaze and you are in for an ultimate treat.
If you enjoy Chocolate Desserts just as much as I do, you will flip for this one bowl Chocolate Cake. Speaking about one bowl recipes, try my Chocolate Banana Bread Recipe next! Oh and you don't want to miss this Chocolate Bundt Cake either! It's so moist and decadent.
What is a chocolate babka?
It is a sweet braided brioche bread that hides swirls of rich chocolate in it. With rich chocolate infused inside this cake, it has a buttery and slightly flaky surface.
The light and airy texture of babka cake comes from the dough. Dough is precisely prepared to serve as a great canvas for the luscious filling. It is a yeast–raised dough with the perfect composition of butter, sugar, eggs, and flour.
A rich filling is distributed over rolled out dough. The filling consists of rich dark chocolate, heavy cream, butter, and sugar. The chocolate layers get wonderfully marbled throughout as the dough is rolled and twisted. This also brings a remarkable visual appeal.
What dough is babka bread made of?
- Butter: Butter brings flavor and moisture to the dough and this makes it one of the most important ingredients. We are using unsalted butter for this dough. Butter contributes to bread’s soft crumbs and its creamy texture enhances the overall flavor.
- Sugar: Sugar in the dough has multiple roles. It promotes browning during baking, it creates a beautiful golden brown crust, and also adds a sweetness to balance flavor. Sugar balances the natural bitter taste of chocolate and makes overall dough sweet.
- Eggs: Eggs have a rich texture that bind and structure the dough. Eggs bring the fluffy texture, tenderness, softer pastry and give richness to your cake. Always use room temperature eggs when making the dough.
- Flour: It is very important to choose right flour for the dough. All-purpose flour is advisable for making a fine-textured dough that is stretchy and elastic. Flour is the backbone of this dough that provides structure and stability. It also ensures that the dough holds its shape as it is baked.
- Yeast: Have you ever wondered where the air pockets in cake come from? Well, yeast is your answer! Yeast brings the fermentation in dough. It is also responsible for raising and aerating the dough. Sugar in the dough is consumed by yeast which creates air bubbles. Yeast also creates a light and fluffy consistency in the dough.
Chocolate filling ingredients
- Dark chocolate: This bread has its taste coming from rich and deep dark chocolate. Chocolate contains cocoa butter, which creates a smooth and velvety texture. It also imparts the fresh smell of chocolate and gives a great taste when it melts as this bread bakes.
- Vanilla: For Flavor.
- Heavy Cream: Cream makes the filling super creamy and rich. Half and half can be substituted here, but I strongly recommend using full fat cream for best results.
- Butter: For added richness and it also makes the filling shiny.
- Additional Flavors: Many bakers add a little something extra to the filling to give it their own unique spin.
Dried fruits such as raisins, cranberries and cherries. Nuts like walnuts, almonds, pistachios and pecans can be used as additional flavors. These will give a better texture, crunch and burst of flavor to the cake.
Adding nuts and dried fruits to chocolate definitely makes every bite a delicious one!
How to make babka dough?
Making this dough is as easy as any other dough. It's just the additional ingredients that makes it special. Follow these steps to make a soft dough:
- Step 1. Mix milk, sugar and yeast in a large mixing bowl of a stand mixer/glass cup.
- Step 2. Now add flour, eggs and mix with a dough hook for a few minutes.
- Step 3. As the dough begins to form, add salt and butter to it slowly and knead it until it becomes sticky and stretchy.
- Step 4. Once the dough is ready, transfer it in a bowl and refrigerate it overnight or for at least 8 hours. This will let the yeast do its work and the dough will get doubled in size. Once chilled, divide the dough in two equal portions.
How to make chocolate filling?
Making chocolate filling is the most interesting part of this recipe. Follow the steps to make a perfect filling.
- Combine butter and cream in a saucepan and whisk together prior to adding chocolate in it.
- Add chopped dark chocolate, powdered sugar and whisk until a smooth mixture forms. Add vanilla after switching the flame off.
- Now let the mixture cool at room temperature to thicken.
Shaping the dough
Once we are done making dough and filling, it's time to shape the dough. Shaping the dough requires some effort. But it is totally worth it!
In the shape of dough lies the skill of preparing this bread. One needs to be patient and careful to obtain distinctive swirls in the cake.
Let's see how it is done-
- On a flat surface with the help of a rolling pin give a flat shape to the COLD dough. Now spread the filling evenly over the flat surface with spatula.
- Tightly roll the dough from the long side into a coil, and seal it by pinching the seams.
- Cut the coil into half and twist the dough like a braid. Place in baking tin.
- Milk wash the surface of the breads.
- Next step to obtain a proper dough is to let the dough rise until it puffs up and grows in size.
- The last step involves baking it to perfection, making it an amazing chocolate delight that melts in your mouth.
How to make sugar syrup?
Let's take a quick look at how you will make the sugar syrup for glazing the bread:
- Take ⅓ cup water and add ⅓ cup of sugar to it. Boil this solution at low flame.
- Boil the mixture even after sugar has dissolved completely, in order to let some amount of water evaporate.
- This will make the solution thicker and the water-like solution turns into syrup.
- Once the syrup is ready, allow it to cool slightly before pouring on baked bread.
Tips for making the perfect loaf
- If you want yeast to act faster, dissolve it in a warm mixture of milk(110F) along with 2 tablespoons of sugar. Add to the dry ingredients after the yeast proves.
- Always chill the dough before rolling. It makes rolling so much easier and you will get pretty distinctive swirls in the baked bread!
- To check if the cake has baked successfully, take a long toothpick to get to the middle of the loaf. It must go in without any resistance. Or make sure the internal temperature has reached 190°F.
- Don't forget to apply syrup in the end. It keeps the surface shiny and gives an enhanced taste. It also prevents the surface from drying out.
- In case you don't have a stand mixer you can mix the dough ingredients initially with a wooden spoon. Then knead it all into a dough.
- Tent the loaf with foil during baking if you notice the top is turning brown too soon.
Filling Variations
There are alternatives of chocolate filling that taste amazing too. You can use Nutella, nuts or preserves of choice, Hershey’s chocolate spread, etc. Endless possibilities! Let's check how to use them.
- Replace chocolate filling with jams and preserves of choice. You can choose among blueberry, raspberry, strawberry or a combination of all. Just add ½ cup (170g) jam/preserve per loaf.
- Try adding some nuts to the bread, after spreading chocolate filling. You can opt for chopped pistachios, walnuts, pecans, hazelnuts or even almonds. Add half cups of nuts per loaf.
- Nutella can be used for chocolate layers in the loaf. It tastes so good with this loaf and will save you from the effort of making a filling from scratch. You will require ¾ to 1 cup Nutella per loaf.
How to store, freeze and reheat it?
It can be stored at room temperature for 2-3 days. Slices can be microwaved for a few seconds as needed. You can also freeze it for a month. Cling wrap a few layers on whole bread and foil wrap it then. Now place it in the freezer.
Thaw the whole loaf, wrapped on counter top. Unwrap before serving and reheat it in oven, pre-heated at 320 deg F for about 10 minutes. The loaf will get soft and warm and the chocolate will begin to melt.
Recipe FAQs
This bread can be enjoyed during breakfast. It can be also served as an afternoon snack and even as a rich dessert after a meal. As far as serving this cake on occasions is concerned, it can be a popular way to enjoy celebrations or holiday gatherings.
This bread tastes so good on its own along side a hot cup of coffee or tea. Wish to make your slice a bit more fancy? Serve it with a scoop of vanilla/chocolate ice cream. Then drizzle some chocolate sauce all over to finish off.
We do not need to refrigerate this loaf. As breads tend to dry out when kept in the fridge. It will stay good at room temp, for 2-3 days. You may then choose to freeze any leftovers.
More desserts to try
If you liked this recipe give it a star review. Tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Recipe
Chocolate Babka Recipe
Equipment
- 1 Hand/stand Mixer
- 2 Mixing Bowl
- 2 Loaf tins (8 x 4 - inch)
- 1 Spatula
- 1 Rolling Pin
Ingredients
For babka dough:
- 4 and ½ cups All-purpose flour
- ½ cup Granulated Sugar
- 2 and ¼ tsp Instant yeast
- 4 large eggs
- ½ cup milk (slightly warm at 110° F, I used whole milk)
- ½ tsp salt
- 10 Tablespoons unsalted butter (at room temperature)
For Chocolate Filling:
- ½ cup Powdered sugar
- ¾ cup Heavy Cream
- 6 Ounces (170 gms) Bitter sweet Chocolate (65% to 70% cocoa content)
- 1 Stick (8 Tablespoons) Butter (at room temperature, cubed)
- 2 tsps Pure vanilla extract
For Sugar Syrup:
- ⅓ Cup Water
- ⅓ Cup Granulated Sugar
Instructions
For the Dough:
- Take milk, granulated sugar and yeast in a cup/large mixing bowl fitted with a dough hook attachment and mix it well. Allow the mix to rest for 5 minutes, it will prove the yeast.
- Now add flour and eggs in the mixing bowl (and add yeast mix too, if you mixed it in a cup). Mix everything on low speed and form a rough ball of dough. This step will take about 4-5 minutes. The dough will be very sticky at this point.Increase the speed to medium and continue to knead until a smooth and elastic dough forms, about 5 minutes. At this point the dough will gather around the dough hook and won't stick to the sides of bowl any longer. Allow the dough to rest uncovered for about 5 minutes. Gluten in the dough will now relax and butter will incorporate better in it this way.
- Now add salt and softened butter in the dough (one tablespoon at a time), turning the mixer at medium speed again. Allow butter to combine in the dough well before each addition.Continue to knead the dough till it no longer sticks to the side of bowl again and becomes stretchy.
- Form a ball out of dough and place it in a greased bowl. Cover it with a clean kitchen towel/cling wrap and let it rise in a warm place for approximately 1 hour or until it doubles in size.Overnight instructions:At this point you can also chill the dough in refrigerator overnight (for about 8-10 hours) and roll it then. Chilling the dough enhances its flavor profile and makes it easier to roll. I always let the dough chill overnight.
For Chocolate filling:
- In a heavy bottomed sauce pan over medium heat, combine cream and sugar. Simmer and stir till sugar dissolves completely into cream. Now add in chocolate and butter and stir them in too until the mixture gets smooth. Turn the flame off and add vanilla. Let it cool down at room temperature until it reaches to a thickened spreadable consistency. It will take about an hour.Make ahead instructions:Filling can be made ahead and stored in the refrigerator for about a week. Bring to room temperature before spreading on the dough.
Rolling and Shaping the dough:
- Once the dough has risen, gently punch it down to release air. Bring it to floured surface and divide the dough into half. 2 loaves will be made out of it. We are working with one piece of dough at a time. Keep other half covered in the refrigerator until ready to use.
- Apply some flour over the dough and roll it out into a large rectangle of 12x16-inch size, using a rolling pin. Now with a spatula or palette knife, spread half of the chocolate filling evenly over the dough, leaving a small border around the edges.
- Starting from one of the long sides of the rectangle, tightly roll the dough and seal the seams. Using a sharp knife, cut the logs in half crosswise. Place logs on a large parchment paper in cross shape, one on top of the other.Twist the logs to form braid like structure. Lift the dough with the help of parchment paper and place in the loaf tin along with parchment paper. Repeat for the second loaf.
- Brush with some milk and cover loaves with kitchen towel. Let them rise for the second time in a warm place for about an hour or until well puffed.
Bake and Glaze:
- Preheat the oven to 350°F (175°C). Bake loaves on center rack for about 40-45 minutes until they turn golden brown and sound hollow when tapped on top.
- Once the breads are done baking, take them out of oven and immediately brush glaze over the top of loaves. This will add a delightful sweetness and seal in moisture in the bread.
To make Syrup:
- By the time bread is baking, prepare a simple syrup by boiling water and granulated sugar in a small sauce pan over medium-medium high heat. Cook until the sugar dissolves completely and the syrup comes to a boil and thickens a little.
- Allow breads to cool for 30 minutes in the pan, then take them out using parchment paper overhangs and discard the paper.
- Slice and serve warm or at room temperature.
Notes
- If you want yeast to act faster, dissolve it in a warm mixture of milk(110F) along with 2 tablespoons of sugar. Add to the dry ingredients after the yeast proves.
- Always chill the dough before rolling. It makes rolling so much easier and you will get pretty distinctive swirls in the baked bread!
- To check if the cake has baked successfully, take a long toothpick to get to the middle of the loaf. It must go in without any resistance. Or make sure the internal temperature has reached 190°F.
- Don't forget to apply syrup in the end. It keeps the surface shiny and gives an enhanced taste. It also prevents the surface from drying out.
- In case you don't have a stand mixer you can mix the dough ingredients initially with a wooden spoon. Then knead it all into a dough.
- Tent the loaf with foil during baking if you notice the top is turning brown too soon.
Kechi
I wish I could taste this from this screen; it looks absolutely delicious!!! Bookmarked to make over the weekend!
Chelsea
This will be my first time making babka and I'm so grateful for such an easy-to-follow recipe...and it looks sooo good!
Carrie Robinson
What a gorgeous loaf of bread! I am just loving those ribbons of dark chocolate. 🙂
Kathleen
Oh my, this looks delicious! I appreciate your step-by-step directions and tips. I feel confident I can make this marvelous babka any time.
Kushigalu
This chocolate dessert looks amazingly delicious. Can't wait to try this out.
Elizabeth
Chocolate-filled bread? Yes, please! This is an amazing treat and also so fun to make. The chocolatey swirls look so impressive when you cut a slice.
Beth
I can see why Jerry Seinfeld wanted the chocolate babka so badly in that popular episode! Delicious!
Luci
Perfect for a mid day treat!
Janie
I've been into baking recently and have been looking for sweet bread recipes. My son loves babka so I'll head on over to the store and grab some items. Hope mine turns out well!
Anjali
This was such a delicious dessert!! It turned out super soft, moist and was perfectly sweet. I enjoyed it with some hot chocolate after dinner and it was great!