Chocolate Babka Recipe

This recipe is one of the best chocolate babka recipes. Plus, we have a great step-by-step demonstration all about how to fold the perfect babka loaf. It’s a must-bake recipe that everyone should try.

What you’ll need

1 1/2 cups warm milk

2 active dry yeast envelopes (1/4 ounce = 1 envelope)

1 3/4 cups sugar, divided

3 large eggs (room temperature)

2 large egg yolks (room temperature)

6 cups flour

1 teaspoon salt

2 sticks of butter (cut into pieces)

2 1/4 pounds semisweet chocolate (finely chopped)

2 1/2 tablespoons ground cinnamon

1 tablespoon heavy cream

Combine the warm milk and yeast into a mixing bowl and let it stand for 5 minutes until the mixture becomes a little foamy. In a separate bowl, mix together 3/4 cup of sugar, 2 eggs, and 2 egg yolks. Slowly add the egg mixture to the milk and yeast. Using an electric mixer fitted with a paddle attachment combine the salt and flour. Add the egg and milk mixture and combine on a low speed until nearly all of the flour is incorporated. Change the mixer attachment to a dough hook and add 2 sticks of butter and mix well until the butter is well mixed. You’ll want a smooth, soft dough that is slightly sticky, this usually takes about 10 minutes of mixing.

Turn the dough onto a floured, flat surface and knead a few times until smooth. Butter a large bowl, place the dough inside, and cover with plastic wrap. Set aside in a warm place and let the dough rise for about 1 hour.

In another mixing bowl, combine the chocolate, the remaining one cup of sugar, and cinnamon. Stir to combine. Using a pastry cutter, cut in the remaining stick of butter into the chopped chocolate mixture. Set aside. Butter three 9 x 5 loaf pans and preheat your oven to 350 degrees Fahrenheit. Beat the remaining egg with the 1 tablespoon of cream and set aside. Remove the dough from the bowl and punch back the dough a couple times on a floured surface. Let it rest for 5 minutes. Cut the dough into 3 equal parts.

On a well floured surface, roll out one dough section into a 16-inch square, about 1/8 inch thick. Brush the edges with the egg washed you have already made. Crumble about 1/3 of the chocolate mixture evenly over the dough, leaving about a 1/4-inch border all around. Roll the dough tightly like you would roll a jelly roll. Pinch the ends together to seal in the chocolate. Twist the dough roll twice into a figure 8. Lift the folded dough into the loaf pan and brush the top with the egg wash. Watch here for a demonstration.

Complete this same process twice more with the other two dough segments. Bake for 45-55 minutes or until the outside is a deep golden brown. Allow the chocolate babka to cool before removing from the pans.

Remove from pans and enjoy!