If you’re looking for the ultimate showstopper for brunch or a sweet treat that’s easier than it looks, this Easy Chocolate Babka is about to become your kitchen hero. Imagine a soft, pillowy loaf swirled with rich, gooey chocolate, all braided into a stunning yeasted bread that’s as impressive to serve as it is delightful to eat. Whether you’re a first-timer with yeast dough or a seasoned baker, this recipe makes it simple to create bakery-worthy babka at home—no special skills required!
Ingredients You’ll Need
Every ingredient in Easy Chocolate Babka plays a crucial role, contributing either to its tender crumb, decadent chocolate swirl, or irresistible aroma. Don’t worry—these are all easy-to-find staples that come together for a loaf that’s truly greater than the sum of its parts!
- All-purpose flour: Gives the babka its soft, light structure and helps it rise beautifully.
- Granulated sugar: Adds subtle sweetness to the dough without overpowering the chocolate.
- Instant yeast (1 packet): Makes the dough rise quickly and consistently, so you get that perfect, airy texture.
- Salt: Balances the sweetness and brings out the full flavor of the chocolate and dough.
- Warm milk: Keeps the dough moist and tender, while adding a gentle richness.
- Unsalted butter (softened): Enriches both the dough and the filling, making everything melt-in-your-mouth delicious.
- Large eggs: Give the bread its lovely golden color and help it stay soft for days.
- Semi-sweet chocolate chips or chopped chocolate: The star of the filling, creating those signature swirls and pockets of chocolatey goodness.
- Powdered sugar: Sweetens the filling and helps it spread smoothly.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and gives the filling a deep, rich color.
- Water and sugar (for glaze): An optional but highly recommended finishing touch for a glossy, bakery-style crust.
How to Make Easy Chocolate Babka
Step 1: Mix and Knead the Dough
Grab a large mixing bowl and combine the flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the warm milk, softened butter, and eggs, then pour the wet ingredients into the dry. Stir until a shaggy dough forms—don’t worry if it looks a little messy at first! Either knead by hand on a lightly floured surface for 6–8 minutes or use your stand mixer with a dough hook for about 5 minutes, until the dough is smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for about 1 to 1½ hours, or until doubled in size.
Step 2: Make the Chocolate Filling
While your dough is rising, melt together the semi-sweet chocolate and unsalted butter until silky smooth. You can do this in a microwave-safe bowl in 20-second bursts, or gently in a saucepan over low heat. Once melted, stir in the powdered sugar and cocoa powder to create a luscious, spreadable paste. Let the filling cool slightly so it’s easy to spread without melting the dough.
Step 3: Shape and Fill the Babka
After the dough has doubled, punch it down with a gentle hand and roll it out on a floured surface into a large rectangle, about 9×16 inches. Spread the chocolate filling evenly over the dough, leaving a half-inch border all around to keep the chocolate from leaking out. Starting from the long side, roll the dough up tightly into a log.
Step 4: Twist and Proof
Carefully slice your log in half lengthwise to expose those beautiful chocolate layers. With the cut sides facing up, twist the two halves together gently but firmly, creating a lovely braid. Place the twisted dough into a greased 9×5-inch loaf pan, cover loosely, and let it rise again for 30–45 minutes until puffed.
Step 5: Bake the Babka
Preheat your oven to 350°F while the dough finishes its second rise. Once ready, bake the babka for 35–40 minutes, until it’s golden brown and your kitchen smells absolutely heavenly. If you’d like to add the optional glaze for extra shine and moisture, simmer the water and sugar until dissolved, then brush it over the warm loaf straight from the oven. Let your Easy Chocolate Babka cool before slicing—if you can manage to wait!
How to Serve Easy Chocolate Babka
Garnishes
For a finishing touch, try dusting your Easy Chocolate Babka with a light sprinkle of powdered sugar just before serving. You can also add a few chopped hazelnuts or walnuts on top of the glaze for some crunch, or even drizzle a little extra melted chocolate for a decadent look.
Side Dishes
This babka shines alongside a hot cup of coffee or tea, making it a fabulous breakfast or brunch centerpiece. For a more indulgent spread, serve it with fresh berries, whipped cream, or a scoop of vanilla ice cream if you’re enjoying it as dessert.
Creative Ways to Present
Slice your Easy Chocolate Babka into thick pieces and fan them out on a pretty platter, or cut into bite-sized cubes for a party-friendly treat. For a special brunch, wrap individual slices in parchment and tie with string for a delightful grab-and-go option.
Make Ahead and Storage
Storing Leftovers
Keep your Easy Chocolate Babka at its best by storing it in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate to maintain freshness, then bring to room temp before serving for the best texture.
Freezing
This babka freezes beautifully! Once completely cooled, wrap the loaf (or individual slices) tightly in plastic wrap, then place in a freezer bag. It will stay perfect for up to two months—just thaw at room temperature before enjoying.
Reheating
To recapture that fresh-from-the-oven magic, warm slices in the microwave for about 10–15 seconds, or pop them in a low oven for a few minutes. The chocolate gets wonderfully gooey, and the bread softens up just right.
FAQs
Can I make Easy Chocolate Babka dough ahead of time?
Absolutely! You can prepare the dough the day before, let it rise in the fridge overnight, and continue with shaping and baking the next day. Chilled dough is actually easier to work with!
What if I don’t have instant yeast?
You can use active dry yeast instead—just dissolve it in the warm milk and a pinch of sugar, let it sit for 5–10 minutes until foamy, then proceed as directed.
How do I keep my babka extra moist?
The sugar syrup glaze is a great trick for locking in moisture and giving your Easy Chocolate Babka a glossy finish. Also, be careful not to overbake; take it out once it’s golden and cooked through.
Can I add extra flavors to the filling?
Definitely! Chopped nuts, a sprinkle of cinnamon, or even a smear of fruit jam can be swirled in with the chocolate for your own signature twist on classic babka.
Is Easy Chocolate Babka good for gifting?
It makes a fantastic homemade gift! Wrap the cooled loaf in parchment and tie with ribbon for a thoughtful, delicious present that everyone will love.
Final Thoughts
There’s something truly magical about pulling a warm, homemade Easy Chocolate Babka from your oven—it’s a treat that looks as wonderful as it tastes. I hope you’ll give this recipe a try and share it with friends and family; I promise, one bite and you’ll be hooked!
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Easy Chocolate Babka Recipe
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
This Easy Chocolate Babka recipe features a soft, slightly sweet yeast dough filled with a rich, chocolatey spread, twisted into a beautiful braided loaf perfect for breakfast or dessert. Simple to make with everyday ingredients, it yields a tender, glossy bread with a luscious chocolate swirl and optional sugary glaze for extra shine and moisture.
Ingredients
For the dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, softened
- 2 large eggs
For the filling:
- ¾ cup semi-sweet chocolate chips or chopped chocolate
- ¼ cup unsalted butter
- ¼ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
For the glaze (optional):
- 2 tablespoons water
- 2 tablespoons sugar
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together warm milk, softened butter, and eggs. Add the wet ingredients to the dry ingredients and stir until a shaggy dough forms. Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic, or use a stand mixer with the dough hook for about 5 minutes. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
- Make the filling: While the dough rises, melt the chocolate and butter in a saucepan over low heat or microwave until smooth. Stir in powdered sugar and unsweetened cocoa powder to form a spreadable chocolate paste. Set aside and allow to cool slightly.
- Shape the babka: Once the dough has doubled, punch it down and roll it out on a floured surface into a rectangle approximately 9 by 16 inches. Spread the chocolate filling evenly over the dough, leaving a ½-inch border around the edges. Starting from one of the long sides, roll the dough tightly into a log.
- Twist the loaf: Using a sharp knife, slice the log lengthwise into two equal halves. Twist the two halves around each other with the cut sides facing upwards to reveal the chocolate swirl pattern. Transfer the twisted dough into a greased 9×5-inch loaf pan, cover loosely, and let it rise again for 30 to 45 minutes.
- Bake the babka: Preheat the oven to 350°F (175°C). Bake the loaf for 35 to 40 minutes, or until it is golden brown and cooked through. If the top browns too quickly, cover it loosely with foil during the last 10 minutes.
- Apply glaze (optional): While the babka bakes, prepare the glaze by simmering water and sugar in a small saucepan until the sugar dissolves completely. Once the loaf is out of the oven and still warm, brush the glaze over the surface to add shine and extra moisture.
- Cool and serve: Allow the babka to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as a delightful breakfast or dessert treat.
Notes
- Babka can be prepared a day in advance; store it at room temperature in an airtight container for up to 2 days or freeze for longer storage.
- For variation, add chopped nuts like walnuts or pecans to the chocolate filling.
- Try mixing ground cinnamon into the filling for a warm, spiced twist.
- If you prefer a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy milk.
- Ensure the milk is warm but not hot to activate the yeast properly without killing it.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Jewish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
