Easy Chocolate Babka Recipe for Sweet Success

Dive into chocolate babka, a heavenly, swirly bread that’s chocolate-stuffed and perfect for breakfast, dessert, or anytime snacking!

Ever dreamed of a chocolate babka so divine it could make angels sing? Look no further, as your quest ends here. This recipe blends rich, gooey chocolate with tender, swirled dough to create pure magic. Ready to rock your taste buds and become the hero of your kitchen? Follow along—we’ve got all the tips, tricks, and detailed steps you need to bake the ultimate chocolate babka!


Chocolate Babka Recipe

chocolate babka recipe

Chocolate Babka is the Beyonce of breakfast breads. It’s swirly, rich, chocolaty goodness wrapped in a buttery, tender dough. You’re going to want to share — maybe. This masterpiece of Jewish baking is not complicated, but it will make you look like an absolute wizard in the kitchen.

  • Method: Baking
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Rest Time: 3 hours (including dough rising)
  • Cuisine: Jewish


  • For the Dough:
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/2 tsp salt
  • 3/4 cup whole milk, warmed
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • For the Filling:
  • 1 cup semi-sweet chocolate, finely chopped
  • 1/2 cup unsalted butter, melted
  • 1/4 cup cocoa powder
  • 1/2 cup powdered sugar
  • For the Syrup:
  • 1/2 cup water
  • 1/2 cup granulated sugar

Cooking Instructions

  1. In a large bowl, combine flour, sugar, salt, and yeast.
  2. Add warm milk, softened butter, and eggs. Mix until dough forms.
  3. Knead dough on a floured surface for 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 2 hours or until doubled.
  4. Meanwhile, melt butter for the filling in a saucepan. Stir in chopped chocolate, cocoa powder, and powdered sugar. Mix until combined and smooth. Let cool.
  5. Once the dough has risen, punch it down and divide in half. Roll each half into a 10″x14″ rectangle.
  6. Spread half of the chocolate filling onto each rectangle, leaving a 1-inch border. Roll up tightly from the short side, pinch ends to seal.
  7. Cut rolled dough in half lengthwise, exposing layers, and then twist each pair of dough strips together like a braid.
  8. Place twisted dough into greased loaf pans. Cover and let rise for 1 hour.
  9. Preheat oven to 350°F (175°C). Bake babkas for 35-40 minutes until golden brown.
  10. While babkas are baking, combine water and sugar in a small saucepan. Boil until sugar dissolves.
  11. Remove babkas from oven. Immediately brush syrup over hot babkas.
  12. Let cool in pans for 15 minutes, then transfer to wire racks to cool completely.


  • Alternative Ingredients: Swap semi-sweet chocolate for dark chocolate. Add chopped nuts or dried fruit to the filling for extra crunch or chewiness.
  • Garnishing Options: Dust with powdered sugar or a drizzle of melted white chocolate for a sweet topping.
  • Cooking Tips: Ensure your milk is just warm (not hot) to activate the yeast correctly. If dough looks too dry, add a tablespoon of milk at a time until it comes together.