Chocolate Babka is one of those breads that feels like a treat from a bakery window soft, slightly chewy dough twisted with layers of rich chocolate filling. When it bakes, the chocolate melts into swirls that make every slice sweet, warm, and impossible to resist. It’s perfect for breakfast, brunch, holidays, or just a cozy weekend at home.
If you love chocolate-forward recipes like our Cream Puff Cake or dense, rich bakes such as Hot Fudge Brownie Bread, you’ll enjoy the same deep flavor here but wrapped in a tender, bread-like texture. And if you like easy chocolate fillings similar to our Chocolate Truffles or Nutella Brownies, this babka gives you that thick, spreadable chocolate layer in every twist.
Why You’ll Love This Recipe
- Soft, homemade dough with rich chocolate swirls
- Bakery-style look without complicated steps
- Sweet enough for dessert but perfect for breakfast too
- Pairs well with creamy treats like Chocolate Pudding
- Freezer-friendly
- Beautiful sliced presentation for holidays or gatherings
Ingredients You’ll Need
This babka uses a tender yeast dough and a silky chocolate filling similar in richness to our Double Chocolate Cookies and the smooth, spreadable texture of our Skillet S’mores Dip.
For the dough:
- Flour
- Sugar
- Instant yeast
- Salt
- Eggs
- Warm milk
- Butter
For the chocolate filling:
- Chocolate (semisweet)
- Butter
- Cocoa powder
- Powdered sugar
- Vanilla
How to Make Chocolate Babka Loaf
1. Make the dough
Mix flour, sugar, yeast, and salt. Stir in eggs and warm milk, then knead in softened butter.The dough should be smooth and slightly sticky similar to handling batter for our Glazed Chocolate Donut Holes before frying.
Let rise until doubled.
2. Prepare the chocolate filling
Melt butter and chocolate, then mix in cocoa and powdered sugar until thick and spreadable.
It should look glossy like the melted mixture in our 3-Ingredient Nutella Brownies.
3. Roll out the dough
Roll into a rectangle and spread the chocolate filling evenly.
4. Roll, slice, and twist
Roll up the dough tightly, slice it lengthwise, and twist the two halves so the chocolate shows through.
This gives the classic babka “swirl.”
5. Second rise
Place into a loaf pan and let rise again.
6. Bake
Bake until golden brown and the chocolate swirls bubble slightly.
7. Brush with syrup (optional)
A simple sugar syrup gives the loaf a shiny, soft crust similar to a bakery finish.
Serving Ideas
- Toasted with butter
- Warm slices with a drizzle of melted chocolate
- Paired with a scoop of Butter Pecan Ice Cream
- Served with fruit or whipped cream
Storage
- Store at room temperature up to 3 days
- Refrigerate for 5 days
- Freeze slices for 2 months
