Chocolate Babka Recipe

Name: Chocolate Babka Recipe
Prep time: 270 min
Cook time: 30 min
Total time: 300 min
Ingredients: 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); 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 ); 2 bread loaf pans lined with parchment paper

4.95 from 20 votes
85 comments

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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 ;).

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

4.95 from 20 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.

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: $6-$8

Calories: 397 kcal

Servings: 12 Makes 2 babka loaves