Chocolate Babka Recipe
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 ;).
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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.
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
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:
-
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
-
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.
-
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).
-
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.
-
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.
-
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.
-
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:
-
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.
-
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Enjoy this Chocolate Babka recipe! It really is just like a giant fluffy, chocolate glazed cinnamon roll. Completely Irresistible!
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I love the swirls in the babka recipe and the use of chocolate as topping.
You’re so nice! Thank you!
I have a question on baking pans. Can this be made in different pan not loaf?
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.
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?
Hi Nata, I haven’t tried that but I think it could work well 🙂 If you experiment, let me know!
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
Yay! I’m glad to hear that Nata, thanks for sharing!
Natasha, can i substitute butter instead of whipping cream?
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.
I made this receip . Very nice. Delicious
I’m happy to hear that Claudia! Thanks for sharing!
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?
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.
Do you think I can freeze the second loaf? Would it taste fine after defrosting?
Yes, you can freeze it and let it defrost on the counter afterwards. It should still taste great
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.
Can you make the dough the day before?
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.
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!
You’re welcome Elizabeth! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your wonderful review!
Natasha – going to try this soon to cold outside so time to bake, and make something good from you
I hope you love it Richard! Please let me know what you think!
Looking very delicious and tasty. I think the best with hot chocolate or cappuccino.
That is the perfect combination with this delicious recipe!
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.)
You’re welcome Lorelei! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!
ooooh, I’ve always wanted to try a babka! I think you’ve just given me my final-weekend-before-Christmas project! Thanks!
My pleasure Melanie! I hope you love it!
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!
Hi Linda and thank you for the compliment 😬. Cinnamon in babka sounds delicious. I would recommend following this tutorial for using cinnamon.
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
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.
How do you cover it up for the night? Just with plastic wrap?
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 🙂
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.
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! 🙂
love this recipe its like cosonac
I’m happy to hear that! 🙂
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
I hope you love this recipe Alina! Please let me know what you think when you decide to make it!
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!
My pleasure Katya! I hope you love the recipe. Thanks for following and Merry Christmas!
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?
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!
Hmmmm… what if you did nutella instead of ganache?
I haven’t tried that but I think that would be a tasty substitution! Let me know if you test that out 🙂
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 ?
Hi Kat, it should be no more than 100 degrees F. If it is too hot, it will start baking and deactivate the yeast.
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?
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.
Wonderful, I’ll give it a try!
Please let me know how it turns out Ana! 🙂
That looks awesome Natasha, need to try it ASAP!
It’s so easy and delicious. Please let me know what you think of the recipe Riya!
Wow Natasha! This looks sooo good!
It really is Katya! I hope you enjoy it.
Ah I will start right away
this sounds tasty
can´t wait to try!!!
I hope you love it Lena! Please let me know what you think.
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!!!
You’re welcome Lena! I’m glad to hear you both enjoy the recipe so much. Thanks for sharing your great review!
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.
You’re welcome Vicki! I hope you love the recipe!