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Babka in a baking loaf pan.

Chocolate Babka Recipe

This Chocolate Babka is made with sweet yeast dough and delicious chocolate filling, braided and baked until beautifully golden. This dessert is made from scratch, just like a Polish grandmother would make it!

Course Dessert
Cuisine Polish
Keyword chocolate babka, Polish babka
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 10 servings
Calories 458 kcal
Author Anna

Ingredients

for the dough:

  • 3 ¼ cup all-purpose flour
  • 2 ½ teaspoons yeast
  • 1 cup whole milk
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • cup unsalted butter
  • 1 large egg beaten

for the chocolate filling:

  • ¾ cup semi-sweet chocolate chopped OR chocolate chips
  • ½ cup unsalted butter
  • ½ cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • ½ pure vanilla extract
  • ½ teaspoon ground cinnamon optional

for syrup:

  • ¼ cup water
  • ¼ cup granulated sugar
US Customary - Metric

Instructions

to make the dough:

  1. In a large mixing bowl, whisk together 1 and ¼ cup of flour and yeast. Set aside.

  2. In a small saucepan, combine milk, sugar, salt and butter. Heat it up over medium-low heat until the butter is almost melted. Whisk until smooth. If the mixture gets too hot, check out my tips below for troubleshooting.
  3. Add milk mixture to the flour and stir in with a wooden spoon until smooth.
  4. Add beaten egg and stir in.
  5. Stir in remaining flour and knead the dough for 1 minute on a floured surface.
  6. Lightly oil a bowl and place the dough. Let it rise in warm, draft-free place until it doubles. See my tips below for my secret to creating a warm space for the dough to rise.

to make the filling:

  1. Place chocolate and butter (both cut into chunks) in a microwave-safe bowl and heat up in 15 secon increments until almost melted. Stir until smooth.

  2. Add cocoa powder and powdered sugar and whisk in until completely smooth. See my tips below!

  3. Add cinnamon and vanilla and whisk in.
  4. Let the filling cool completely. See my tips how to make it in advance.

assembly:

  1. Roll out the dough. The thinner you roll it out, the more chocolate folds your babka will have. I don’t like to have too many, because it prevents the dough from baking properly. It is a yeast dough and you need to let it bake right.
  2. Roll up the dough, starting at the long side, just like you would for making cinnamon rolls.
  3. Slice the roll LENGTHWISE with a knife, and expose the cut side up.
  4. Starting at the top, pinch two ends together. Then braid the halves.
  5. Once you have one long braid, cut it in half.
  6. Place each half in a loaf pan, lined with parchment paper. Let them rise in a warm place until almost doubled in size.
  7. Preheat the oven to 350° F and bake babkas for 30 to 35 minutes.

  8. Combine water with ⅓ cup of granulated sugar, whisk until the sugar dissolves while cooking it over medium heat. Simmer for 1 to 2 minutes, then cool while the cake is baking.

  9. Brush with simple syrup while still warm.
  10. Let your chocolate babka cool completely in the pan before slicing. Otherwise, your layers will fall apart because the filling will be too soft.

Recipe Notes

 

 

 

 

Nutrition Facts
Chocolate Babka Recipe
Amount Per Serving
Calories 458 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 60mg20%
Sodium 140mg6%
Potassium 218mg6%
Carbohydrates 58g19%
Fiber 4g17%
Sugar 22g24%
Protein 8g16%
Vitamin A 543IU11%
Calcium 52mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.