Chocolate Babka Recipe – Soft, Swirled, and Seriously Good

Babka looks fancy, but it’s really just soft, sweet bread wrapped around a rich chocolate filling. If you’ve ever sliced into one and seen those dramatic swirls, you know the appeal. This version keeps things simple without cutting corners on flavor. The dough is buttery and tender, the filling is glossy and deeply chocolatey, and the streusel on top adds a gentle crunch. Whether you’re a first-time baker or a weekend pro, this is a bake you’ll want to repeat.

What Makes This Recipe So Good

Chocolate babka recipe – Chocolate Babka Recipe – Soft, Swirled, and Seriously Good Babka looks fancy, but it’s really just s

• Soft, enriched dough: Butter, milk, and eggs create a pillowy crumb that stays moist for days.
• Glossy chocolate filling: Cocoa and melted chocolate deliver a deep chocolate taste, not just sugar.
• Twist-and-slice swirl: The shaping method makes dramatic ribbons without tricky techniques.
• Streusel topping: Adds crunch and helps the top caramelize beautifully.
• Make-ahead friendly: The dough can chill overnight, which improves flavor and makes shaping easier.

Ingredients

Chocolate babka recipe – If you’ve ever sliced into one and seen those dramatic swirls, you know the appeal

For the Dough

Chocolate babka recipe – This version keeps things simple without cutting corners on flavor

• 3 cups (360 g) all-purpose flour, plus more for dusting
• 1/4 cup (50 g) granulated sugar
• 2 1/4 teaspoons (7 g) instant yeast
• 1 teaspoon fine sea salt
• 1/2 cup (120 ml) whole milk, warmed to lukewarm
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (115 g) unsalted butter, softened and cut into pieces

For the Chocolate Filling

• 4 ounces (115 g) dark chocolate, chopped
• 1/2 cup (115 g) unsalted butter
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (30 g) unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon (optional)
• Pinch of salt

For the Streusel Topping

• 1/3 cup (40 g) all-purpose flour
• 2 tablespoons (25 g) granulated sugar
• 2 tablespoons (25 g) light brown sugar
• 3 tablespoons (40 g) cold unsalted butter, cubed

For the Syrup (Optional but Recommended)

• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) water
• 1/2 teaspoon vanilla extract

Instructions

1. Make the dough: In a large bowl or the bowl of a stand mixer, combine flour, sugar, instant yeast, and salt. Add lukewarm milk, eggs, and vanilla. Mix until a shaggy dough forms.
2. Knead and add butter: Knead on medium speed (or by hand) for 2–3 minutes, then add the softened butter a few pieces at a time. Continue kneading until the dough is smooth, elastic, and slightly tacky, about 8–10 minutes total.
3. First rise: Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until puffy and nearly doubled, 1–1.5 hours. Alternatively, cover and refrigerate overnight for a slower rise and easier shaping.
4. Make the filling: In a small saucepan over low heat, melt butter and chocolate, stirring until smooth. Remove from heat and whisk in sugar, cocoa, cinnamon, and a pinch of salt. Let cool to a spreadable consistency.
5. Prepare the streusel: In a small bowl, combine flour and sugars. Rub in the cold butter with your fingertips until coarse crumbs form. Chill until needed.
6. Roll out the dough: Turn the dough onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches (30 x 40 cm). Keep edges as even as possible.
7. Spread and roll: Spread the cooled chocolate filling over the dough, leaving a small border. Starting from a long side, roll into a tight log. Place the seam down.
8. Chill briefly (optional): For cleaner swirls, transfer the log to the fridge for 10–15 minutes. This firms the filling slightly and makes slicing easier.
9. Slice and twist: Using a sharp knife, slice the log lengthwise to reveal the layers. Arrange the two halves cut-side up and twist them together, keeping the cut sides facing outward. Pinch the ends.
10. Pan and proof: Line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment. Lift the twisted dough into the pan. Cover and let rise until puffy and risen about 30–40%, 45–60 minutes.
11. Preheat and top: Preheat oven to 350°F (175°C). Sprinkle the chilled streusel evenly over the loaf.
12. Bake: Bake for 35–45 minutes, until the top is deep golden and a thermometer in the center reads about 190°F (88°C). If the top browns too quickly, tent loosely with foil.
13. Make the syrup: While the babka bakes, simmer sugar and water until dissolved. Remove from heat and stir in vanilla.
14. Finish: As soon as the babka comes out of the oven, brush the hot loaf with the warm syrup. Cool in the pan for 10 minutes, then lift out to a rack to cool completely before slicing.

Keeping It Fresh

• Room temp: Wrap tightly in foil or store in an airtight container for up to 3 days. The syrup helps keep it moist.
• Freezer: Wrap the cooled loaf in plastic, then foil. Freeze up to 2 months. Thaw at room temperature, then refresh in a 300°F (150°C) oven for 8–10 minutes.
• Slice and freeze: For easy breakfasts, freeze individual slices separated with parchment and toast straight from the freezer.

Health Benefits

• Dark chocolate perks: Dark chocolate contains flavonoids with antioxidant activity. It also brings rich flavor, so you can keep the sweetness balanced.
• Portion control: Babka is indulgent, but a small slice pairs well with coffee or tea and satisfies a sweet craving without going overboard.
• Make smart swaps: You can reduce sugar slightly, use 70% chocolate, or add nuts for healthy fats and texture.

What Not to Do

• Don’t overheat the milk: If it’s too hot, it can kill the yeast. Aim for lukewarm—just warm to the touch.
• Don’t rush the rise: Under-proofed dough won’t be as light. Look for volume and a puffy feel when gently pressed.
• Don’t spread hot filling: If the filling is too warm, it’ll leak and make rolling messy. Let it cool to a thick, spreadable paste.
• Don’t skip the syrup: It adds shine, locks in moisture, and boosts flavor without making the loaf soggy.
• Don’t cut while hot: Let it cool to set the crumb and filling. Warm slices can look gummy and collapse.

Variations You Can Try

• Hazelnut crunch: Add chopped toasted hazelnuts or a thin layer of chocolate-hazelnut spread.
• Cinnamon-chocolate: Increase cinnamon to 1 teaspoon and add a touch of cardamom for warmth.
• Orange zest twist: Zest one orange into the dough or filling for a bright, citrus note.
• Espresso boost: Stir 1–2 teaspoons instant espresso into the filling to deepen the chocolate flavor.
• Mini babkas: Divide dough into smaller logs and bake in mini loaf pans; reduce baking time to 22–28 minutes.

FAQ

Can I Use Active Dry Yeast Instead of Instant?

Yes. Bloom 2 1/4 teaspoons active dry yeast in the lukewarm milk with a pinch of sugar for 5–10 minutes, then proceed. The rises may take a bit longer.

How Do I Know When the Dough Is Kneaded Enough?

It should be smooth, elastic, and slightly tacky but not sticky. If you stretch a small piece, it should form a thin window without tearing easily.

What If My Filling Leaks?

A little leakage is normal. Chilling the rolled log before slicing and keeping the cut sides facing up during twisting helps minimize mess.

Can I Make It the Day Before?

Absolutely. Let the dough rise in the fridge overnight. Shape the next day, proof, and bake. Chilled dough is easier to roll and slice.

Why Use a Sugar Syrup at the End?

The syrup adds shine, moisture, and a subtle sweetness. It also helps the loaf stay fresh for longer.

How Do I Prevent Overbrowning?

If the top darkens too fast, tent with foil during the last 10–15 minutes. An internal temperature near 190°F is your best doneness check.

Final Thoughts

Chocolate babka is the kind of bake that looks impressive yet feels homey. With a soft, buttery crumb and a bold chocolate swirl, it hits that comfort-sweet spot. Give the dough time to rise, keep the filling cool, and finish with syrup. You’ll slice into clean, beautiful swirls that taste as good as they look. Make one for brunch, freeze a loaf for later, and enjoy a bakery-level treat from your own kitchen.