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The Ultimate Soft & Gooey Chocolate Babka: Bakery-Quality at Home

A close-up, cross-section view of a freshly baked chocolate babka loaf showing soft, swirled layers and a rich chocolate glaze.
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Follow these detailed steps to make a rich, tender chocolate babka with generous, decadent chocolate swirls using a soft brioche-like dough. This recipe guides you through mixing, proofing, filling, and braiding for a perfect loaf.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
  • 8 ounces bittersweet chocolate, finely chopped
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, softened (for filling)
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt (for filling)
  • 1/4 cup water (for simple syrup)
  • 2 tablespoons granulated sugar (for simple syrup)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, eggs, vanilla, flour, and salt to the yeast mixture. Mix on low speed with a dough hook until combined.
  3. Incorporate butter: Gradually add the softened butter, one piece at a time, mixing until fully incorporated. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth and elastic.
  4. First proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, melt the chopped chocolate in a double boiler or microwave. In a separate bowl, mix the melted chocolate with the powdered sugar, 1/4 cup softened butter, cocoa powder, and 1/4 teaspoon salt until smooth. Set aside to cool slightly.
  6. Shape the dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread the filling: Spread the chocolate filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  8. Roll and slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Use a sharp knife to slice the log lengthwise down the center, exposing the layers.
  9. Braid: Place the two cut sides up. Twist the two halves around each other, keeping the cut sides facing up as much as possible to expose the chocolate swirls. Pinch the ends together to seal.
  10. Second proof: Carefully transfer the braided loaf to a greased 9×5 inch loaf pan. Cover loosely and let rise for 30-45 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  11. Bake: Bake for 35-45 minutes. If the top browns too quickly, loosely tent it with foil.
  12. Make simple syrup: While the babka bakes, combine the 1/4 cup water and 2 tablespoons sugar in a small saucepan. Heat until the sugar dissolves.
  13. Glaze: Immediately upon removing the babka from the oven, brush the hot simple syrup evenly over the top of the loaf. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • For the best braiding effect, chill the filled and rolled dough for 15 minutes before slicing it in half. This helps keep the layers defined.
  • If your kitchen is cool, place the dough in your oven with just the light on for proofing.
  • Do not overbake; the center should be set but still moist when tested with a skewer.

Nutrition

Find it online: https://kitchnkudos.com/chocolate-babka-recipe-soft-gooey-brioche-bread/