This homemade chocolate babka is soft, buttery, beautifully twisted, and filled with a generous layer of chocolate spread. It is the kind of sweet bread that feels special enough for a holiday table but simple enough to enjoy with a morning cup of coffee. The dough bakes up tender and golden, while the chocolate filling creates rich ribbons through every slice.
Babka is a traditional sweet Jewish bread that can be prepared in several delicious ways. Two of the most popular versions are chocolate babka and cinnamon babka, and both are loved for their tender dough and dramatic swirled center. This version is made with a smooth chocolate almond spread, giving the loaf a rich flavor without making the process complicated.
I like preparing the dough in my Thermomix® using the knead function, but the recipe also works well in a stand mixer fitted with a dough hook or by hand. Once the dough has risen, it is rolled out, spread with chocolate, sliced, twisted, and baked until golden brown. The result is a beautiful chocolate babka loaf that looks impressive but is very approachable when made step by step.
This chocolate babka is best served slightly warm, when the filling is soft and the crumb is tender. It can be enjoyed for breakfast, brunch, dessert, or as an afternoon treat. Because the loaf is rich and sweet, it does not need much else alongside it, although coffee, tea, or a glass of milk all pair beautifully with a slice.
Chocolate Babka
1 loaf
75 minutes
30 minutes
Ingredients
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3/4 cup whole milk
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1/4 cup sugar
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1/4 cup unsalted butter, room temperature
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1 tsp active dry yeast
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1 tsp salt
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2 eggs
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3 1/2 cups all-purpose flour
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1/2 cup chocolate almond spread
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1 egg yolk
Directions
- Add the milk, sugar, yeast, and softened butter to the Thermomix® mixing bowl or to the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 1 minute, just until the ingredients begin to combine.
- Slowly add the flour, salt, and eggs. Mix until a soft dough starts to form. The dough should come together but remain tender, so avoid adding extra flour unless it is absolutely necessary for handling.
- Knead for 4 minutes in the Thermomix®, or knead by hand for about 15 minutes, until the dough becomes smoother and more elastic. Transfer the dough to a bowl, cover it, and let it rise for 1 hour, or until it has noticeably increased in size.
- Place the risen dough on a lightly floured surface. Roll it into a thin rectangle, about 1/4 inch thick. Spread the chocolate almond spread evenly over the surface, leaving a small border around the edges to make shaping easier.
- Cut the dough in half lengthwise with a long knife. Place the cut sides facing up, then twist the two pieces together to create the classic babka swirl. Carefully transfer the twisted dough into a loaf pan, tucking the ends under if needed.
- Heat the oven to 350 degrees F.
- Whisk the egg yolk until smooth, then gently brush it over the top of the babka dough. This helps the loaf bake with a glossy, golden finish.
- Bake for 30 minutes, or until the chocolate babka is golden brown on top and fully baked through. Let it cool slightly before slicing so the chocolate filling has time to settle.
For the best texture, allow the babka to rest in the pan for a few minutes after baking, then move it to a cooling rack. Slicing too soon can make the chocolate filling run, while letting it cool slightly helps create cleaner slices with visible swirls. The loaf is still delicious warm, but a short resting time makes it easier to serve.
If you are making this chocolate babka for guests, prepare the dough carefully and take your time with the twist. The signature swirl is what makes babka so visually appealing, and the technique becomes easier once the dough is rolled evenly. A sharp knife also helps keep the layers neat when cutting and shaping the filled dough.
This easy chocolate babka recipe is a great choice when you want a homemade sweet bread with a rich filling and a soft crumb. It is comforting, beautiful, and perfect for sharing, although it may disappear quickly once sliced.
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