Chocolate Babka

This chocolate babka recipe makes two generous loaves. The recipe starts with an easy sweet dough, and rolled up with butter, chocolate and cocoa mixture. The dough is braided, baked and brushed with a simple syrup after baking.

If there’s one bread that feels equal parts show-stopper and cozy, it’s chocolate babka. Soft, enriched dough. A deeply chocolatey filling. Twisted layers that look impressive but are actually very doable once you see how it comes together.

This is the chocolate babka I come back to again and again — rich but not heavy, tender inside, and finished with a simple syrup that keeps the bread moist for days. It’s perfect for holidays, weekend baking projects, or anytime you want a bread that feels truly special. It uses the same dough as my cinnamon roll recipe – an easy yeast dough made with melted butter.

And yes — it makes two loaves, which is ideal because one never lasts long.

What Makes This Chocolate Babka So Good

This recipe uses an enriched dough (milk, eggs, butter, and sugar), which gives the babka its soft, brioche-like texture. The filling is a cocoa-butter paste layered with chopped chocolate so you get both deep chocolate flavor and melty pockets throughout.

The final step — brushing the loaves with a simple sugar syrup — might feel optional, but it’s what gives babka that bakery-style finish and keeps it tender instead of dry.

Ingredients

Dough

• Milk – Lukewarm (about 105–110°F). If it’s too hot, it can kill the yeast; too cool and the dough will rise slowly. Whole milk gives the richest texture, but 2% works in a pinch.
• Instant yeast – Can be mixed directly into the dough. If using active dry yeast, expect a slightly longer rise time.
• Granulated sugar – Divided. A small amount feeds the yeast, while the rest sweetens and enriches the dough.
• Eggs – Room temperature eggs incorporate more smoothly into the dough. To warm quickly, place cold eggs in a bowl of warm water for 5–10 minutes.
• Unsalted butter – Melted and slightly cooled (not hotter than 110°F so it doesn’t scramble the eggs or kill the yeast). Unsalted butter lets you control the salt level in the dough.
• All-purpose flour – Spoon and level to avoid adding too much flour, which can make the babka dense. Start with the lower amount and add more only if the dough is overly sticky.
• Salt – Essential for flavor and structure; don’t skip it, even in sweet doughs. I like to use a fine sea salt.

Chocolate Filling

• Unsalted butter – Softened to room temperature so it blends easily into a smooth, spreadable paste.
• Confectioners’ sugar – Dissolves smoothly into the filling, creating a soft, creamy texture rather than a gritty one. You can use my homemade powdered sugar recipe if you run out.
• Dutch-process cocoa powder – Gives a deeper, smoother chocolate flavor. Natural cocoa powder can be used, but the filling will be slightly more bitter and lighter in color.
• Cinnamon – Just a touch enhances the chocolate flavor without making the babka taste like cinnamon bread.
• Semi-sweet or bittersweet chocolate – Chopped into small pieces so it melts evenly throughout the layers. I don’t recommend chocolate chips.

Syrup

• Granulated sugar – Creates a light, glossy syrup that keeps the babka moist for days.
• Water – Combined with sugar to form a simple syrup; this step is key for that bakery-style finish.

How to Make Chocolate Babka

Make the Dough

Proof the yeast.
In your stand mixer bowl (or a large mixing bowl), stir together the warm milk, yeast, and 1 teaspoon of the sugar. Let it sit for 5–10 minutes until foamy and bubbly. If the mixture doesn’t foam, your yeast may be inactive and it’s best to start over before moving on.

Mix the dough.
Add the eggs and melted butter to the yeast mixture and stir to combine. Add the remaining sugar, flour, and salt, mixing until a shaggy dough forms. At this stage the dough will look rough and sticky — that’s exactly what you want.

Knead.
Switch to the dough hook and knead on medium speed for 6–8 minutes, until the dough becomes smooth and elastic. It should still be slightly sticky but pull away from the sides of the bowl. If needed, add extra flour one tablespoon at a time, stopping well before the dough becomes stiff. Over-flouring is the fastest way to end up with dense babka.

If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8–10 minutes.

You can check out my How To Knead Dough post and video here.

First rise.
Lightly grease a large bowl and place the dough inside, turning once to coat. Cover and let rise until doubled in size, about 1 to 1½ hours. (Active dry yeast will take a bit longer.)

Prepare the Pans

Grease two 8×4-inch loaf pans and line them with parchment paper, leaving overhang so you can lift the babka out easily later.

Make the Chocolate Filling

In a mixing bowl, beat together the softened butter, confectioners’ sugar, cocoa powder, and cinnamon until smooth and spreadable. The filling should be very soft — if it feels stiff, let it sit at room temperature a few minutes and stir again.

Shape the Babka

Turn the risen dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.

Spread the chocolate filling evenly over the dough, leaving a small border around the edges.

Sprinkle the chopped chocolate over the filling and gently press it in so it stays put while shaping.

Starting from the long side, roll the dough tightly into a log and pinch the seam closed. Then cut the dough in half so you two pieces.

Using a sharp knife, slice the log lengthwise down the center so the layers are exposed.

For each loaf, twist the two halves together, alternating them over one another and keeping the cut sides facing up. Pinch the ends together and carefully transfer each twisted loaf into a prepared pan.

Second Rise

Cover the pans loosely with greased plastic wrap and let the babka rise for 45 minutes to 1 hour, until puffy. During the last 20 minutes of rising, preheat the oven to 350°F.

Bake

Bake the babka for 40–50 minutes, until deeply golden and the internal temperature reaches about 190°F. If the tops begin browning too quickly, tent loosely with foil for the last part of baking.

Transfer the pans to a wire rack and poke the loaves several times with a long skewer — this helps the syrup soak in evenly.

Make and Add the Syrup

While the babka bakes, combine the sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it boil for 1–2 minutes, then remove from heat and allow it to cool slightly.

Slowly spoon the syrup over the hot babka, a few tablespoons at a time, letting it absorb before adding more.

Let the babka cool in the pans for about 40 minutes, then use the parchment to lift them out and cool completely on a wire rack.

Storage & Make-Ahead Tips

Chocolate babka keeps well covered at room temperature for 2–3 days and stays moist thanks to the syrup. It also freezes beautifully — wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Chocolate Babka

A babka that can be prepared the day before that is filled with layers of dark chocolate!

5 from 3 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: European

Prep Time: 6 hours hours

Cook Time: 35 minutes minutes

Total Time: 6 hours hours 35 minutes minutes

Servings: 16 servings (2 loaves)

Calories: 324kcal

Author: Heather Perine

Ingredients

Dough:

• ▢ 1 cup (240 ml) milk lukewarm (about 105-110°F)
• ▢ 2 ¼ teaspoons instant yeast *see note
• ▢ ⅓ cup (100 g) granulated sugar divided
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract optional
• ▢ 6 Tablespoons (85 g) unsalted butter, melted and slightly cooled (not hotter than 110F)
• ▢ 4-5 cups (480 – 600 g) all-purpose flour spooned and leveled
• ▢ 1 teaspoon salt

For the filling:

• ▢ ½ cup (113 g, 1 stick) unsalted butter softened to room temperature
• ▢ ½ cup (64 g) confectioner sugar (powdered/icing sugar)
• ▢ ¼ cup (21 g) Dutch-process cocoa powder
• ▢ ¼ teaspoon cinnamon
• ▢ 4 ounces semi-sweet or bittersweet chocolate chopped

For the syrup:

• ▢ ½ cup (120 ml) water
• ▢ ½ cup (100 g) granulated sugar

Instructions

• Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly. 1 cup (240 ml) milk lukewarm 2 ¼ teaspoons instant yeast
• Make dough. In a bowl of your stand mixer with a paddle attachment, add in the eggs and melted butter and stir to combine. You can also add the vanilla extract at this point if you're using. Then add in the rest of the sugar, flour, and salt, and stir to combine until a shaggy dough comes together. 2 large eggs 6 Tablespoons (85 g) unsalted butter, ⅓ cup (100 g) granulated sugar 4-5 cups (480 – 600 g) all-purpose flour 1 teaspoon salt 1 teaspoon vanilla extract
• Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not over knead or your dough will become dense and chewy!
• Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow it to rise until doubled in size, about 1 to 1 1/2 hours. If you're using active dry yeast, the rise time will take longer.
• Prepare Pan. Grease, or butter two 8×4” loaf pan. Line the pans with parchment paper.
• Make filling. Place butter, sugar, cocoa, and cinnamon in a mixing bowl and beat until combined. It should be a very soft paste that you will be able to spread easily. ½ cup (113 g, 1 stick) unsalted butter ½ cup (64 g) confectioner sugar (powdered/icing sugar) ¼ cup (21 g) Dutch-process cocoa powder ¼ teaspoon cinnamon
• Shape Babka. On a floured surface, roll dough into a rectangle about a 12×18 inch rectangle. Spread on the filling. Sprinkle with the chopped chocolate and press down lightly. Roll up the long side of the dough fairly tightly into a log, pinching the seam shut. Using a sharp knife, cut the log in half, lengthwise down the center. Cut the log in half down the center so you have two equal pieces of dough. Twist the two cut halves together for each loaf, by alternating each half over each other, pinching the ends together, keeping the middle exposed. Place each loaf in the prepared pan. 4 ounces semi-sweet or bittersweet chocolate
• Proof. Cover the pans with greased plastic wrap and let rise at room temperature for 45 minutes to 1 hour. During the last 20 minutes of rising, preheat the oven to 350ºF.
• Bake. Bake the bread in the oven for 40–50 minutes, or until 190ºF. Place on a wire rack and poke the bread several times with a long skewer.
• Make the syrup. While the bread is baking make the simple syrup. Combine the sugar and water in a pan. Bring to a boil over medium heat, stirring frequently. Let the mixture boil for a minute or two, then remove from heat to cool.
• Add syrup. Pour the cooled syrup over the babka a few tablespoons at a time. Let the babka cool in the pan for about 40 minutes, then use the parchment to lift out of the pans. Let cool completely on a wire rack. ½ cup (120 ml) water ½ cup (100 g) granulated sugar

Notes

Make Ahead: You can place the dough to rise in the refrigerator overnight for the first rise. I like to then let it rise at room temperature for 30-45 minutes before proceeding with the next step of the recipe. You can also shape the dough into loaves and refrigerate overnight, then the next day take out and let sit at room temperature for 45 minutes to 1 hour until puffy and then bake. 

Freezing: You can freeze  for up to 3 months.. Just allow it to cool completely, then wrap in several layers of plastic wrap and then place in a plastic bag or a layer of tin foil. When ready to enjoy, I unwrap it and let it thaw at room temperature.

• Storage: This bread keeps well for up to 3 days. Once it’s cooled, I wrap it well in plastic wrap.
• Measure your flour correctly. You can use my spoon and level method here in this post on how to measure your flour accurately. Or I always recommend using a kitchen scale for best accuracy.
• Make sure that your yeast is fresh. Check those expiration dates. If you’re not sure if your yeast is still alive, then give it a test by placing in warm water with a teaspoon of sugar to see if it bubbles. You can read more about yeast here –> What are the different kinds of yeast?
• Warm your milk. You want your milk warmed to 105-110°F so that it activates the yeast. Too cold and the yeast won’t be activated and start bubbling. If it’s too hot, it will kill the yeast. 

 

Nutrition

Calories: 324kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 163mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 367IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 2mg

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