Chocolate Babka

How to Make Chocolate Babka

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1. Mix the flour, yeast, 75 g of sugar and the salt in a large bowl. Add the eggs, milk and vanilla and mix to a shaggy dough. Add the softened butter in pieces, and knead for 10 minutes until the dough is smooth, elastic and glossy.

   Mark done Start 10 min timer

2. Put the dough in an oiled bowl, cover and leave to rise for 1 hour until doubled in size.

   Mark done Start 1 hr timer

3. For the filling, melt the chocolate and 115 g of butter together in a heatproof bowl over a pan of simmering water. Stir in the icing sugar and cocoa until smooth, and leave to cool until spreadable but not set.

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4. Grease and line two 900 g loaf tins. Divide the dough in half and roll one half out on a floured surface into a rectangle about 30 x 40 cm.

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5. Spread half the filling over the rectangle, leaving a 1 cm border, and roll it up tightly from a long edge. Cut the log in half lengthways with a sharp knife, then twist the two halves around each other with the cut sides facing up, and lower it into a tin. Repeat with the second half.

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6. Cover the tins loosely and leave to rise for 45 minutes until puffy. Heat the oven to 175°C / 350°F (155°C / 310°F fan).

   Mark done Start 45 min timer

7. Bake for 40 to 45 minutes until deep golden, covering with foil after 25 minutes if they brown too fast.

   Mark done Start 40 min timer

8. While the loaves bake, simmer the 100 g of sugar with the water for 3 minutes to make a syrup. Brush it over the hot loaves as soon as they come out, and cool in the tins for 15 minutes before turning out.

   Mark done Start 3 min timer

Tips for Making Chocolate Babka

• Let the filling cool until it is just spreadable. If it is too hot it melts into the dough, and if it sets it tears the dough when spread.
• Use a sharp knife, and cut the log cleanly. A blunt blade drags the filling across the layers and smears the swirl.
• Brush the syrup on while the loaves are hot. It soaks in and gives the crust its shine, and it keeps the loaves moist for days.

What to Serve with Chocolate Babka

• A cup of strong coffee
• A glass of cold milk
• Butter

Storing & Reheating Chocolate Babka

Keeps wrapped at room temperature for up to 3 days, and it is even better toasted on the second day. Freezes well for up to 3 months, sliced or whole.

Chocolate Babka FAQ: Common Questions

Chocolate Babka Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.