Go Back
Super easy Chocolate Babka

Super Easy Chocolate Babka

Emily
A soft, swirled chocolate babka made with a pillowy enriched dough and a rich dark chocolate filling. No stand mixer needed and easier than it looks.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Course Breakfast, Dessert
Cuisine Eastern European
Servings 10 slices
Calories 320 kcal

Equipment

  • 9x5-inch loaf pan
  • Rolling Pin
  • Large Mixing Bowl
  • Small saucepan

Ingredients
  

  • 3 cups bread flour all-purpose works too
  • 2 1/4 tsp active dry yeast one standard packet
  • 1/3 cup granulated sugar
  • 1/2 tsp fine salt
  • 2 large eggs room temperature
  • 1/2 cup whole milk warm
  • 1/3 cup unsalted butter softened, for dough
  • 1 tsp vanilla extract
  • 3/4 cup dark chocolate chips or semi-sweet
  • 3 tbsp unsalted butter for filling
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp powdered sugar
  • 1 pinch espresso powder optional

Instructions
 

  • Proof the yeast by combining warm milk, a pinch of sugar, and the yeast. Let sit 8 minutes until foamy.
  • Mix the dough by combining flour, sugar, and salt, then adding eggs, vanilla, and the yeast mixture. Stir until a shaggy dough forms.
  • Knead for 8 minutes, then add softened butter in pieces and knead 5 more minutes until smooth and slightly tacky.
  • First rise: Cover and let the dough rise in a warm spot for 1.5 to 2 hours until doubled.
  • Make the filling by melting chocolate chips and butter together, then stirring in cocoa powder, powdered sugar, and espresso powder. Cool until spreadable.
  • Roll the dough into a 12x16 inch rectangle on a lightly floured surface.
  • Spread the filling evenly over the dough, leaving a small border at the edges.
  • Roll and cut: Roll the dough tightly from the long side into a log, then cut in half lengthwise.
  • Twist the two strands around each other with cut sides facing up, then place in a greased 9x5 inch loaf pan.
  • Second rise: Cover and let rise 45 minutes to 1 hour.
  • Bake at 350°F (175°C) for 35 to 40 minutes until deep golden brown. Cool at least 20 minutes before slicing.

Notes

  • Do not skip the second rise - it makes the crumb noticeably softer.
  • Cool fully before slicing to keep the filling set inside the swirl.
  • Dough can be shaped and refrigerated overnight after the first rise.
  • Brush with simple syrup right out of the oven for a glossy crust.
Keyword Super easy Chocolate Babka