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Chocolate Babka

  • Author: Fadela
  • Total Time: 50 minutes
  • Yield: 10 parts


A delicious recipe for braided chocolate babka filled with chocolate sauce. (for a 10 inches /25 cm long loaf pan 8 - 10 parts approx.)


Homemade Bread

  • 285 g (2 cups) flour -all-purpose
  • 40 g (1/4 cup) sugar - granulated
  • 1 egg - large at room temperature
  • 2 tsp Instan yeast
  • 100 g (1/3 cup) milk - lukewarm
  • 50 g (1/4 cup) Butter - unsalted and softened
  • 1 pinch salt

Chocolat filling

  • 120 g (2/3 cup - 4,25 oz) Chocolate - semi-sweet
  • 50 g (1/4 cup) butter - unsalted and softened
  • 1 tbsp brown sugar - about 25g
  • 1 tbsp cocoa powder - unsweetened - about 10 g


Homemade Bread

  1. Rehydrate the dry yeast by pouring it into the warm milk and let it rest for 10 minutes.
  2. Place the flour, sugar, salt and egg in the bowl of your stand mixer and mix with the hook.
  3. Then add the yeast gradually while letting the mixer run at medium speed for about 3 minutes.
  4. Finish by adding the butter and continue to knead for 5 minutes, the dough will loosen from the sides, it should be a little elastic and a little sticky.
  5. Cover the bowl with a tea towel and leave it to rise at room temperature for 1 hour, the dough will double in volume.

Dark chocolate filling

  1. Heat the chocolate, sugar and butter in a bain-marie and set aside.

Assembly and bake the chocolate babka

  1. Degas the dough and crush it with your hands on a floured work surface.
  2. With a rolling pin, roll out the dough into a rectangle, then spread a good layer of chocolate filling.
  3. Roll the dough out across its width to make a long dough roll.
  4. Then divide the dough lengthwise with a knife.
  5. Braid the 2 strips of dough and place the braided bun in a loaf cake pan covered with baking paper.
  6. Let your dough grow again for 30 minutes.
  7. Preheat your oven to 356°F / 180°C
  8. Mix an egg in a little milk and using a pastry brush, brush the top of your babka brioche.
  9. Bake the babka for 20-30 minutes.


Storage: Up to 1 week at room temperature in a covered storage box or up to 3 months in the freezer.

Replace dry baker's yeast with 25 g fresh baker's yeast.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: bread, cake, Dessert
  • Cuisine: Polish


  • Calories: 224
  • Sugar: 9
  • Sodium: 26
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 35
  • Fiber: 3
  • Protein: 6
  • Cholesterol: 19

Keywords: Babka, babka cake, chocolate babka, chocolate bread, krantz cake