Chocolate Babka Recipe

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

This Chocolate babka is like a giant fluffy and chocolaty cinnamon roll. It’s laced with chocolate ganache and glazed with that same ganache which melts into the grooves and makes these completely irresistible (as I much on a slice with my morning coffee).

This recipe makes 2 chocolate babkas and they are perfect for gifting; so beautiful and such a treat! This dough is simple and excellent – it takes half the day to make BUT (a big BUT), it’s mostly inactive rising time. I hope this becomes a new holiday tradition for you!

Is a Chocolate Babka a bread or a cake? It’s both. It is a cake-like bread ;).

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

Ingredients for Chocolate Babka Recipe:

3/4 cup (6 oz) warm milk (NOT hot)
2 1/4 tsp (1/4 oz packet or 7 grams) active dry yeast
4 Tbsp (50 grams) granulated sugar, divided
3 1/2 cups + 1 to 2 Tbsp (450 grams) all-purpose flour  *measured correctly
2 large eggs, room temp
4 Tbsp melted butter, divided (3 Tbsp for batter, 1 Tbsp to brush tops)
1/2 tsp salt
1 tsp vanilla extract
Coconut oil to brush over babkas, optional

Ingredients for Ganache Filling:

1 cup (8 oz) heavy whipping cream
1/4 cup (25 grams) granulated sugar
8 oz (1/2 lb or about 1 1/3 cup) semi-sweet chocolate chips**

*To measure flour, spoon into a dry ingredients measuring cup then level the top with the blunt edge of a knife.

*Watch our easy video tutorial on how to measure correctly
*Click Here to read more about measuring chocolate correctly.

What you will Need:

2 bread loaf pans lined with parchment paper

How to Make Chocolate Babka:

1. In bowl of a stand mixer, add ¾ cup warm milk, sprinkle top evenly with 1 packet yeast and let sit for 7 min. Whisk in ½ cup flour and 2 Tbsp sugar. Cover with plastic wrap and let rise in a warm oven** for 25-30 min or at room temp 35-45 min. It will be puffy (if it’s not puffy, either your milk was too hot and killed the yeast or you need to buy fresh yeast).

2. Whisk in 2 eggs, 3 Tbsp melted butter, remaining 2 Tbsp sugar, ½ tsp salt and 1 tsp vanilla. Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate between each addition). Dough should feel barely sticky to the touch but should not stick to fingertips or the sides of mixing bowl. Add an extra 1-2 Tbsp flour if needed. Once all flour is in, continue kneading on speed 2 for 8-10 min.

3. Cover with plastic wrap and let rise in a warm oven** for 1 hour or at room temp 2 hours. Dough should double in size.

…Meanwhile make chocolate ganache (instructions below) since it needs time to cool.

4. Once dough has risen, divide it in half. Generously dust flour on a clean work surface and place 1 piece of dough in the center. Sprinkle dough with flour (just enough to keep rolling pin from sticking) and roll into an even 12″ wide by 16″ long rectangle. Spread with 1/3 of the room temperature ganache. Roll the dough up tightly starting with the shorter side.

Rolling Tip: Be sure your ganache is spreadable and thickened or rolling up the dough will be difficult. Use a thin edge spatula to help roll if dough is sticking to your surface.

5. Cover with plastic wrap and refrigerate 15 minutes. Cut each chilled roll in half lengthwise with a sharp knife, keeping the top 1/2″ of the roll connected. Twist halves together a few times.

6. Butter and line 2 loaf pans with parchment paper. Carefully transfer dough to prepared pans. Cover with plastic wrap and let rise in a warm oven** for 30-45 min or at room temp for 1 to 1½ hours or until puffy. Preheat oven to 350˚F.

7. Brush loaves with remaining 1 Tbsp melted butter and Bake at 350˚F on the center rack for 30 minutes or until tops are browned. Brush hot loaves with coconut oil to give them a sheen or (my favorite), spread remaining chocolate ganache over the tops.

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.comChocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

How to Make Chocolate Ganache:

1. In a small saucepan over medium heat, stir together 8 oz of heavy whipping cream with 1/4 cup sugar, stirring until dissolved. Stir until cream reaches a simmer, remove from heat.

2. Add chocolate chips to a medium bowl and pour the hot cream over the top, wiggling the mixing bowl around a bit to ensure chocolate chips are covered. Cover the bowl (with lid or plastic wrap) and let sit 5 minutes. Remove cover and whisk starting from the center and moving outward until a smooth chocolate sauce has formed. Let cool completely to room temperature or until sauce has thickened slightly. To speed set, refrigerate ganache for 10 minutes at a time, whisking to check the consistency.

Cover and store the finished chocolate babka at room temperature overnight.

Print-Friendly Chocolate Babka Recipe:

Chocolate Babka Recipe

5 from 15 votes
Prep Time: 4 hours 30 minutes
Cook Time: 30 minutes
Total Time: 5 hours
Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com
Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $6-$8
Calories: 397 kcal
Servings: 12 Makes 2 babka loaves

Ingredients

Ingredients for Chocolate Babka:

  • 3/4 cup warm milk (NOT hot) 6 oz
  • 2 1/4 tsp active dry yeast 1 packet or 1/4 oz or 7 grams
  • 4 Tbsp granulated sugar, divided 50 grams
  • 3 1/2 cups all-purpose flour 450 grams (+ 1 to 2 Tbsp)
  • 2 large eggs room temp
  • 4 Tbsp unsalted butter, melted divided (3 Tbsp for batter, 1 Tbsp to brush tops)
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • Coconut oil to brush over babkas optional

Ingredients for Chocolate Ganache:

  • 1 cup heavy whipping cream 8 oz
  • 1/4 cup granulated sugar 25 grams
  • 8 oz semi-sweet chocolate chips** 1/2 lb or about 1 1/3 cup

What you will Need:

  • 2 bread loaf pans lined with parchment paper

Instructions

How to Make Chocolate Babka:

  1. In bowl of a stand mixer, add ¾ cup warm milk, sprinkle top evenly with 1 packet yeast and let sit 7 min. Whisk in ½ cup flour and 2 Tbsp sugar. Cover with plastic wrap and let rise in warm oven (100˚F) for 25-30 min or at room temp 35-45 min. It will be puffy
  2. Whisk in 2 eggs, 3 Tbsp melted butter, remaining 2 Tbsp sugar, ½ tsp salt and 1 tsp vanilla. Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time, letting it incorporate between additions). Dough should feel barely sticky to the touch but should not stick to sides of mixing bowl. Add an extra 1-2 Tbsp flour if needed. Once all flour is in, continue kneading on speed 2 for 8-10 min.
  3. Cover with plastic wrap and let rise in a warm oven for 1 hr or at room temp 2 hrs. Dough should double in size. Meanwhile, make chocolate ganache (instructions below).
  4. Once dough has risen, divide it in half. Generously dust flour on a clean work surface and place 1 piece of dough in the center. Sprinkle dough with flour (just enough to keep rolling pin from sticking) and roll into a 12" wide by 16" long rectangle. Spread with 1/3 of the thickened ganache. Roll the dough up tightly starting with the shorter side.
  5. Cover with plastic wrap and refrigerate 15 min. Cut each chilled roll in half lengthwise with a sharp knife, keeping the top 1/2" of the roll connected. Twist halves together a few times.
  6. Butter and line 2 loaf pans with parchment paper. Carefully transfer dough to prepared pans. Cover with plastic wrap and let rise in a warm oven** for 30-45 min or at room temp for 1 to 1½ hours or until puffy. Preheat oven to 350˚F.
  7. Brush loaves with remaining 1 Tbsp melted butter and Bake at 350˚F on the center rack for 30 min or until browned. Brush hot loaves with coconut oil to give them a sheen or spread remaining chocolate ganache over the tops.

How to Make Chocolate Ganache:

  1. In a small saucepan over medium heat, combine 8 oz of heavy whipping cream with 1/4 cup sugar, stirring until dissolved and cream reaches a simmer then remove from heat.
  2. Add chocolate chips to a medium bowl and pour the hot cream over the top, wiggling the bowl around to ensure chocolate chips are covered. Cover the bowl and let sit 5 minutes. Remove cover and whisk starting from the center and moving outward until a smooth chocolate sauce has formed. Cool completely to room temperature or until sauce has thickened. To speed set, refrigerate ganache for 10 minutes at a time, whisking to check the consistency.
Nutrition Facts
Chocolate Babka Recipe
Amount Per Serving
Calories 397 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 66mg 22%
Sodium 125mg 5%
Potassium 198mg 6%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 16g
Protein 7g 14%
Vitamin A 9.5%
Vitamin C 0.1%
Calcium 5.3%
Iron 16.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

Enjoy this Chocolate Babka recipe! It really is just like a giant fluffy, chocolate glazed cinnamon roll. Completely Irresistible!

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Amy Seedorf
    August 21, 2018

    I made this twice today, because I thought I did it wrong my first go-around. Both times I got to the correct dough consistency at 2.5c of flour, not 3. Adding more would have made it too stiff and I had a hard time rolling the first batch already (the batch I made in my mixer). Currently waiting for the hand-mixed batch to prove, either way I am hoping my co-workers enjoy them…..oh and I made one a nutella one😊 Reply

    • Natashas Kitchen
      August 21, 2018

      Hi Amy! I hope that batch is perfect for you! Thank you for the great review! Reply

  • dannie
    June 19, 2018

    I love the swirls in the babka recipe and the use of chocolate as topping. Reply

    • Natashas Kitchen
      June 19, 2018

      You’re so nice! Thank you! Reply

  • Elena
    April 11, 2018

    I have a question on baking pans. Can this be made in different pan not loaf? Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      Hi Elena, you could probably wrap this into a cake pan or even lay the babka onto a lined baking sheet, just be sure to pinch the edges together well to seal. Reply

  • Nata
    April 1, 2018

    I made this chocolate bead yesterday, and fell in love with it! I want to try to make it with Nutella, do you think it’ll work? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Nata, I haven’t tried that but I think it could work well 🙂 If you experiment, let me know! Reply

      • nata
        April 23, 2018

        i baked it the second time with Nutella and it was amazing!!! next time i will try it with poppyseed filling:] i love how fluffy and soft the dough is Reply

        • Natasha's Kitchen
          April 23, 2018

          Yay! I’m glad to hear that Nata, thanks for sharing! Reply

  • Viktoriya
    February 13, 2018

    Natasha, can i substitute butter instead of whipping cream? Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Viktoriya, I have only tried making ganache the traditional way – with heavy whipping cream. You might google to see if there are ganache recipes with butter. I think it could work possibly since it would be like a buttery chocolatey cinnamon roll type of filling but I just haven’t tested it to recommend it. Reply

  • Claudia
    January 27, 2018

    I made this receip . Very nice. Delicious Reply

    • Natasha's Kitchen
      January 28, 2018

      I’m happy to hear that Claudia! Thanks for sharing! Reply

  • Alena
    January 23, 2018

    Hi Natasha, I can’t wait to try this! My question: in your instructions it says to butter and line pans with parchment paper. Do you butter them just so the parchment would stay in place better? Reply

    • Natasha
      natashaskitchen
      January 23, 2018

      Hi Alena, yes that is correct and a couple of the sides are not lined, but only buttered so it makes it much easier to lift the babka out of the pan if it is buttered and lined. Reply

  • LAna
    January 19, 2018

    Do you think I can freeze the second loaf? Would it taste fine after defrosting? Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Yes, you can freeze it and let it defrost on the counter afterwards. It should still taste great Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Lana, Yes, I think it would still taste fine. With any bread, it is best to freeze as fresh as possible (the same day it is baked after it is at room temperature) so it defrosts as fresh tasting as possible. It would probably hold up better in the freezer and defrosted if you don’t spread the chocolate over the top. Reply

  • Jessica
    January 15, 2018

    Can you make the dough the day before? Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Jessica, this dough has worked with my overnight cinnamon rolls (or a very very similar dough anyway), so I do think it would work well to refrigerate before the last rise then let it rise for the last time at room temperature (it will take longer since it will be starting as chilled dough) then bake as directed. Reply

  • Elizabeth Gladic
    January 9, 2018

    I made this last weekend – it’s fantastic! I followed your recipe exactly except I omitted the coconut oil for glaze. The dough was really easy to work with. I am planning to make this again soon but decided that I’ll only make 2/3 of the ganache because although it’s delicious on top of the babka it was kind of messy. Thank you for a truly wonderful recipe! Reply

    • Natasha's Kitchen
      January 9, 2018

      You’re welcome Elizabeth! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your wonderful review! Reply

  • Richard Cutt
    January 3, 2018

    Natasha – going to try this soon to cold outside so time to bake, and make something good from you Reply

    • Natasha's Kitchen
      January 3, 2018

      I hope you love it Richard! Please let me know what you think! Reply

  • December 26, 2017

    Looking very delicious and tasty. I think the best with hot chocolate or cappuccino. Reply

    • Natasha's Kitchen
      December 26, 2017

      That is the perfect combination with this delicious recipe! Reply

  • Lorelei Shepherd
    December 25, 2017

    I loved your recipe! Thank you. My only changes: I rested the dough overnight in the refrigerator before rolling it – and I added a half a box of pulverized Nabisco chocolate wafers to the ganache (after it was spread on the babka dough.) Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Lorelei! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • December 23, 2017

    ooooh, I’ve always wanted to try a babka! I think you’ve just given me my final-weekend-before-Christmas project! Thanks! Reply

    • Natasha's Kitchen
      December 23, 2017

      My pleasure Melanie! I hope you love it! Reply

  • Linda
    December 22, 2017

    Hi Natasha! I love making your recipes because they always turn out good but my aunt once made a babka that had cinnamon in it and I really like how it tasted, do you know how much I would have to add to your recipe or if I should add any? Thank you! Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Linda and thank you for the compliment 😬. Cinnamon in babka sounds delicious. I would recommend following this tutorial for using cinnamon. Reply

  • Ali
    December 22, 2017

    Hi Natasha, can I use a Pyrex loaf pan for baking the babka or will it mess with the baking time? Let me know what you think, Thanks Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Ali, in general, glass baking dishes bake faster and sometimes even need the heat reduced. I haven’t tested a glass plan for this recipe but if you do, it may be done baking up to 10 minutes earlier. Reply

  • Tina
    December 20, 2017

    How do you cover it up for the night? Just with plastic wrap? Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Tina, if you don’t put chocolate sauce on them, you can easily wrap in plastic wrap. If you do, a container with lid is better so it doesn’t squash your chocolate topping 🙂 Reply

  • Angel
    December 20, 2017

    Natasha I appreciate your blog but the ads are getting ridiculous. It’s hard to even scroll to get to the next step. Sorry, have to be honest with you. Thanks for all the recipes you post. Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Thank you so much for your feedback. We are working on a plan to improve our readers experience since it is very important to us! We won’t be able to get rid of ads since those are how we are able to provide our recipes to our readers without charge :). Thank you for being patient! 🙂 Reply

  • December 20, 2017

    love this recipe its like cosonac Reply

    • Natasha's Kitchen
      December 20, 2017

      I’m happy to hear that! 🙂 Reply

  • Alina
    December 20, 2017

    i love this recipe because i am Romanian and they have the exact recipe and it is called cozonac i am so glad that you shared this recipe Reply

    • Natasha's Kitchen
      December 20, 2017

      I hope you love this recipe Alina! Please let me know what you think when you decide to make it! Reply

  • Katya
    December 20, 2017

    Thank you so much for this recipe! I’ve seen many babka recipes, but know that this one will taste wonderful as you take the time to really find/create the best recipes! Looking forward to making it soon.
    MERRY CHRISTMAS! Reply

    • Natasha's Kitchen
      December 20, 2017

      My pleasure Katya! I hope you love the recipe. Thanks for following and Merry Christmas! Reply

      • Katya
        December 27, 2017

        Quick questions- have you ever made these into mini-babki (so instead of 2, making them into smaller 4)? How would you adjust baking time? Reply

        • Natasha
          natashaskitchen
          December 27, 2017

          Hi Katya, I haven’t tried that only because it might be difficult to roll, cut and twist them when they are that small. You would definitely have to adjust the baking time but without testing it myself, I could only guess what that adjustment would be. Sorry I can’t be more helpful! Reply

  • Val
    December 20, 2017

    Hmmmm… what if you did nutella instead of ganache? Reply

    • Natasha
      natashaskitchen
      December 20, 2017

      I haven’t tried that but I think that would be a tasty substitution! Let me know if you test that out 🙂  Reply

  • Kat
    December 20, 2017

    Hello !
    This babka is really tempting ! I’m going to try this for the kids during the holidays. Could you just tell me exactly what temperature you have in mind when you write “a warm oven”, please ? Reply

    • Natasha
      natashaskitchen
      December 20, 2017

      Hi Kat, it should be no more than 100 degrees F. If it is too hot, it will start baking and deactivate the yeast.  Reply

  • Ana
    December 19, 2017

    Sounds delicious! I just made your overnight cinnamon rolls last week and they were a hit. Do you think this babka can also be refrigerated overnight and then allowed to rise in the morning before baking? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Ana, this dough has worked with my overnight cinnamon rolls (or a very very similar dough anyway), so I do think it would work well to refrigerate before the last rise then let it rise for the last time at room temperature (it will take longer since it will be starting as chilled dough) then bake as directed. Reply

      • Ana
        December 20, 2017

        Wonderful, I’ll give it a try! Reply

        • Natasha's Kitchen
          December 20, 2017

          Please let me know how it turns out Ana! 🙂 Reply

  • Riya
    December 19, 2017

    That looks awesome Natasha, need to try it ASAP! Reply

    • Natasha's Kitchen
      December 19, 2017

      It’s so easy and delicious. Please let me know what you think of the recipe Riya! Reply

  • Katya B.
    December 19, 2017

    Wow Natasha! This looks sooo good! Reply

    • Natasha's Kitchen
      December 19, 2017

      It really is Katya! I hope you enjoy it. Reply

  • Lena
    December 19, 2017

    Ah I will start right away
    this sounds tasty
    can´t wait to try!!! Reply

    • Natasha's Kitchen
      December 19, 2017

      I hope you love it Lena! Please let me know what you think. Reply

      • Lena
        December 19, 2017

        Oh my it was good
        it was the right day I made it
        my Grandma came to visit us as she tried it she really wanted to know where I got it!!!

        And I just shared the recipe with her and your website too!!!

        Thank you it was really tasty also it reminded me of my childhood my mom usually made them but then she lost that recipe!!! Reply

        • Natasha's Kitchen
          December 20, 2017

          You’re welcome Lena! I’m glad to hear you both enjoy the recipe so much. Thanks for sharing your great review! Reply

  • Vicki
    December 19, 2017

    Omg that looks so good. Yes yes. I need that with my morning coffee. I will make it right now. So tomorrow I can enjoy it for breakfast. Thank you. Reply

    • Natasha's Kitchen
      December 19, 2017

      You’re welcome Vicki! I hope you love the recipe! Reply

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