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Homemade Chocolate Babka

A decadent treat that combines the warm, soft texture of sweet dough with the rich, indulgent flavor of chocolate.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Eastern European
Keyword: Baking, Chocolate
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Loaf Pan
  • Rolling Pin

Ingredients

Dry Ingredients

  • 4 cups All-Purpose Flour Essential for structure and gluten development.
  • 1/2 cup Granulated Sugar Sweetens the dough and activates the yeast.
  • 2 teaspoons Active Dry Yeast Causes the dough to rise.
  • 1 teaspoon Salt Balances sweetness and enhances flavor.

Wet Ingredients

  • 1/2 cup Unsalted Butter Adds richness and moisture.
  • 1 cup Warm Milk Activates the yeast and adds moisture.

Filling

  • 1 cup Semi-Sweet Chocolate Chopped finely for filling.
  • 1/4 cup Unsweetened Cocoa Powder Enhances chocolate flavor.

Topping

  • Powdered Sugar For dusting before serving.

Instructions

  • 1. Activate the yeast by combining warm milk and active dry yeast in a small bowl. Let it sit for 5-10 minutes until frothy.
  • 2. In a large mixing bowl, whisk together flour, sugar, and salt.
  • 3. Make a well in the dry ingredients and add the yeast mixture, softened butter, and remaining warm milk. Mix until combined.
  • 4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  • 5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-2 hours until doubled in size.
  • 6. Prepare the filling by mixing chopped chocolate, cocoa powder, and a pinch of salt in a bowl.
  • 7. Roll out the risen dough into a rectangle on a floured surface.
  • 8. Spread the chocolate filling over the dough, leaving a border.
  • 9. Roll the dough tightly from one long side and pinch the seams to seal.
  • 10. Slice the rolled dough lengthwise and twist the halves together.
  • 11. Place the twisted dough in a greased loaf pan and let it rise for another 30-45 minutes.
  • 12. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
  • 13. Cool in the pan for 10 minutes before transferring to a wire rack.
  • 14. Dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.