Learn everything you need to know about how to make the perfect chocolate babka. This chocolate babka is made of a rich brioche dough and scrumptious chocolaty filling. It always feels homey and comforting. It’s such a delicious treat and an all-time favorite in our home! Every bite is soft and buttery and full of chocolate goodness. No one is able to resist a warm piece of this chocolate babka!
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What is babka?
Thanks to my Jewish heritage, I was introduced to all types of babka as soon as my first teeth came in. Chocolate babka, cinnamon babka, Nutella babka – I loved them all equally growing up! My mom used to make tons of babkas for special occasions with a variety of different fillings.
Babka is made of a rich brioche dough, usually with a cinnamon or chocolate filling. Sometimes babka are topped with streusel for extra crunch. In Israel, there are so many variations of this cake, and they’re always so scrumptious and rich. I know one recipe that uses croissant dough instead of brioche, and another that’s loaded with so much white, milk, and dark chocolate that after just one piece, you feel like passing out. Except for me. I’ll take another piece, please!
Up until now, I’ve mainly baked two staple babka recipes One is rich, and the other is richer. If you know me by now, you can guess which one I’ve been making more. But I decided it’s time to try a few more, just to make sure you’re getting the best. The recipe may look complicated, but it’s easy once you get the hang of it. Promise!
Keep reading to learn how to make the perfect chocolate babka!
My favorite traditional babka recipe
After comparing a number of recipes, my heart was set on one. The funny thing is, it’s almost identical to the one I usually make!
This wonderful recipe is taken from the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. The book is filled with amazing recipes and heartfelt stories that take you on a diverse culinary journey.
Update: I updated the recipe since first publishing this post, so it’s now a bit different, especially the filling.
Tips and tricks for making perfect chocolate babka
Here is an entire post of how to make and shape chocolate babka. I highly recommend checking it out before getting started!
Usually, when I want to follow a recipe, I end up making so many changes that it turns into a completely different recipe than the original. This time though, I had a good feeling about it, so I decided to follow the recipe as-is. The result? Perfection.
Follow these helpful tips for the best babka!
- Although it’s possible to leave the dough at room temperature for the first rise, it’s highly recommended to place it in the fridge for at least 8 hours so it sets properly and is easy to work with. Mine rolled out so smoothly and beautifully after refrigeration!
- After you roll the dough and spread the chocolate over it, it’s time to shape it into a traditional babka.
- Sometimes, to make things simple, I will use a chocolate spread such as Nutella instead of making the filling myself. You can do the same if you prefer.
- The sugar syrup not only makes the cake shiny and beautiful, but also keeps it fresh for longer.
- Speaking of freshness, the babka will start drying out after 24 hours, but the good news is that it freezes well.
- Instead of using water in the dough, you can use milk or a combination of water and milk to add a bit more richness if you prefer.
- You can add ¼-1 teaspoon of cinnamon to the chocolate filling, if you’d like.
- While some like babka because of the dough, to me, it’s all about the filling, so the more chocolate, the better. You can add ⅔ cup chocolate chips or chunks or 1 cup coarsely chopped pecans or other nuts to the filling (for both loaves).
- If the chocolate filling becomes firm, warm it up a bit in the microwave. Don’t use it hot, though, since it can warm the dough and cause the butter to melt. If, on the other hand, the filling is too soft and not in a spreadable consistency, place it in the fridge for a short while, but keep an eye on it so it won’t become too hard.
For those asking for the older filling recipe, here it is:
- 130g (4.5 oz.) bittersweet chocolate
- ½ cup (1 stick/115g) unsalted butter
- ½ cup (60g) powdered sugar
- ⅓ cup (30g) cocoa powder
This recipe was updated on February 2021. The recipe for the dough hasn’t changed much, so it’s mostly the filling that’s different. I almost doubled the amount of chocolate and added heavy cream, and it’s now much more rich and chocolaty!
More of my favorite enriched dough recipes
- Nutella Babka: Filled with rich and creamy Nutella!
- Cinnamon Babka: filled with cinnamon and sugar.
- Chocolate Buns: Soft and fluffy bread rolls with the perfect amount of chocolate flavor. Pairs perfectly with chocolate spread or Nutella.
- Maple Pecan Sticky Buns: Sticky and delicious, these are the perfect fall treat.
- Caramel Apple Rolls: Full of rich caramel sauce and juicy apples.
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Chocolate Babka Recipe
This rich chocolate babka is the perfect, comforting treat. It's made with rich brioche dough and filled with a silky smooth, super chocolatey filling.
Ingredients
For the dough:
- 4 ⅜ cups (530g) all-purpose flour , plus extra for dusting
- ½ cup (100g) granulated sugar
- 1 tablespoon (10g) instant dry yeast
- 3 large eggs
- ½ cup (120 ml) water
- 1 teaspoon fine sea salt
- ⅔ cup (150g) unsalted butter ,cut into small cubes and softened to room temperature
- Neutral oil (sunflower, canola) for dressing
For the chocolate filling:
- 7 oz (200g) bittersweet chocolate
- ½ cup (115g) unsalted butter
- ⅓ cup (80 ml) heavy cream
- ½ cup (60g) powdered sugar
- ⅓ cup (30g) unsweetened cocoa powder
- pinch of salt
For the sugar syrup:
- ½ cup (120 ml) water
- ½ cup (100g) granulated sugar
Instructions
Make the dough:
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Place flour, sugar, yeast, and salt in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add butter, adding a few cubes at a time, mixing on low-medium speed, until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic and shiny. It would look soft and might be sticky – that’s ok. During mixing, you will need to scrape down the sides of the bowl.
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With floured hands, transfer dough to a large mixing bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight. The dough may not look like it has risen much, that's ok. If placed a long time in the fridge the dough can become hard, that’s ok, too; leave it at room temperature until it’s easy to work with, 30-60 minutes.
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Grease two loaf pans (I usually use 9×5 inch pans but a bit smaller or larger pans would work too) with oil and line the bottom and sides of each pan with parchment paper for easy release later on. Set aside.
Make the filling:
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In a medium saucepan place chocolate, butter, heavy cream, cocoa powder, sugar, and salt, and bring just to a boil over moderate heat. Reduce heat to low and mix until melted and completely smooth. Transfer to a bowl and set aside to cool. It would thicken and become spreadable as it cools. You can place it in the fridge for a short while until you get a spreadable consistency.
Rolling and shaping (photos here):
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Divide dough in half. Roll out dough with a rolling pin on a lightly floured surface and shape into a rectangle measuring 16×12 inches (40×30 cm). Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle.
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Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
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Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if it looks messy at this point. Cover the pan loosely with plastic wrap and leave to rise at room temperature for 1 to 1½ hours until almost doubled in size. Repeat to make the second cake.
Bake:
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Preheat oven to 350°F/175°C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap, and place cakes on middle rack of oven. Bake 30-35 minutes, until golden brown on top. If you have a thermometer, you are looking for an internal temperature of about 200ºF/93ºC degrees.
Make the syrup:
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While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
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Babka will stay fresh for 24 hours in an airtight container at room temperature. Do not place it in the fridge. It also freezes well for up to 2 months. To thaw, leave at room temperature for 2 hours, or overnight in the fridge.
Recipe is adapted from: Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.
