This easy Chocolate Babka recipe produces a tender, buttery loaf swirled with a rich chocolate-cheese filling. The result is a soft, decadent bread perfect for breakfast, a snack, or an after-dinner treat.
Slightly sweet and intensely flavorful, this homemade babka is sure to become a centerpiece on your table and a favorite with chocolate lovers.
Traditionally served at holidays and special occasions, babka is versatile — you can vary the fillings to suit your taste. For another option, try a cheese-filled version.
Why You’ll Love Chocolate Babka
- Beautiful presentation. Babka is filled, rolled, and twisted to reveal dramatic swirls of filling. The rolled-and-twisted shaping combines soft, tender bread with a decadent chocolate-cheese center.
- Time-honored tradition. This enriched, slightly sweet loaf has been enjoyed at festive tables for generations.
- Delicious texture and flavor. The crumb is tender and flavorful, and the creamy chocolate-cheese filling elevates the loaf to something special.
What is a Babka?
Babka is a sweet, braided or rolled yeast cake with Jewish roots, popular in Israel and originating in Eastern Europe. Its name derives from “baba,” meaning grandmother.
Is Babka the same as Challah?
Both use enriched, brioche-like dough, but challah is typically braided while babka is rolled and twisted with a filling. Babka can resemble either a bread or a cake depending on the recipe and finishing touches.
Equipment Needed
- Baking sheet (half-sheet pan).
- Parchment paper.
- Rolling pin.
Ingredients
Dough Ingredients
- Active dry yeast (one package).
- White sugar (a small pinch to bloom the yeast, plus sugar for the dough).
- Warm water (about 110°F) and warmed milk.
- Unsalted butter (melted).
- Salt.
- Vanilla extract.
- Eggs (large).
- Unsweetened cocoa powder.
- All-purpose flour (or bread flour as a substitute).
Chocolate-Cheese Filling
- Farmers cheese or cream cheese.
- White granulated sugar.
- Sour cream (for body and a touch of tang).
- Egg.
- Vanilla extract.
- Milk chocolate chips, melted.
- Butter (for assembly).
How To Make Chocolate Babka
The printable recipe card contains exact ingredient amounts, full directions, and nutrition information. Below is a concise overview of the process.
Plan ahead: babka dough needs time for two rises. Allow sufficient time for proofing so the dough doubles properly and the loaf bakes with the right texture.
1. Proof the yeast
Dissolve the yeast in warm water with a pinch of sugar. It should become foamy in 5–10 minutes; this confirms the yeast is active.
2. Mix the dough
Combine butter, sugar, salt, vanilla, milk, eggs, cocoa powder, and one cup of flour. Stir in the yeast mixture, then add the remaining flour gradually until a soft dough forms.
3. Knead
Turn the dough onto a lightly floured surface and knead until smooth and elastic — about 8–10 minutes by hand or 5–7 minutes in a stand mixer. Form a ball, place it in a greased bowl, cover, and let it rise until doubled.
4. Prepare the filling
Beat farmers cheese (or cream cheese) with sugar, sour cream, egg, vanilla, and melted chocolate until smooth. Set aside while the dough rises.
5. Shape and second rise
-
Rolled Babka Bread Dough -
Chocolate Babka Filling
Roll the risen dough into a rectangle, brush with melted butter, and spread the filling leaving a small border. Roll tightly from the long edge, pinch the seam, then twist the roll into a rope and shape it into a loaf. Place on a parchment-lined baking sheet, cover, and let rise again until puffy.
6. Bake
Preheat the oven to 350°F and bake 40–45 minutes. Remove from the oven, let rest briefly, then transfer to a wire rack. Allow the babka to cool for at least two hours before slicing so the crumb and filling set properly.
How to Serve Babka
Serve slices at breakfast with coffee or tea, as a midday snack, or as a dessert. This chocolate babka makes a striking addition to holiday spreads and casual gatherings alike.
Storage & Reheating
Storing
Store leftovers in an airtight container or sealed plastic bag in the refrigerator because of the cheese filling.
Freezing
You can freeze slices or the whole loaf in an airtight container for up to three months. Thaw at room temperature or defrost in short microwave intervals for single slices.
Reheating
Warm slices in a 325°F oven for 10–15 minutes, or microwave in 10-second bursts until warmed to your liking.
Tips for a Perfect Babka
- Knead until smooth and elastic: Proper kneading builds gluten and gives the bread structure — about 8–10 minutes by hand or 5–7 minutes in a mixer.
- Avoid overfilling: Leave a small border when spreading filling so it doesn’t leak during baking.
- Roll tightly: Tight rolling and a secure seam help keep the filling inside. Begin twisting in the center and work toward the ends for an even braid.
- Cool fully before slicing: The bread continues to set as it cools; slicing too soon can yield a gummy texture.
More Recipes You Might Like
- Cheese Babka Bread Recipe
- Easy Peach Crumble with Oats
- Chocolate Pumpkin Bread
- Easy Pumpkin Chocolate Chip Muffins
I hope you enjoy this chocolate babka as much as we do. If you try it, leave a comment and rating — feedback helps others decide whether to give it a go.
Chocolate Babka Recipe
Equipment
-
Baking Sheets (half sheet pan)
-
Parchment Paper
-
Rolling Pin
Ingredients
- Active dry yeast (1 package)
- Pinch white sugar for yeast
- Warm water (about 110°F)
- Unsalted butter, melted
- White granulated sugar
- Salt
- Vanilla extract
- Warmed milk
- Eggs
- Unsweetened cocoa powder
- All-purpose flour (divided)
Filling
- Farmers cheese or cream cheese
- White sugar
- Sour cream
- Egg
- Vanilla extract
- Melted milk chocolate chips
Assembly
- Butter, melted (for brushing)
Instructions
Dough
- Sprinkle yeast and a pinch of sugar over warm water; let stand until foamy, about 10 minutes.
- Combine butter, sugar, salt, vanilla, milk, eggs, cocoa, and 1 cup flour; mix well.
- Add yeast mixture and gradually incorporate remaining flour.
- Knead on a floured surface until smooth and elastic, about 8–10 minutes by hand or 5–7 minutes with a mixer.
- Shape into a round, place in a greased bowl, cover, and let rise until doubled, about 1½ hours.
Filling & Assembly
- While dough rises, beat farmers cheese, sugar, sour cream, egg, vanilla, and melted chocolate until smooth; set aside.
- Pat dough into a 10×12-inch rectangle. Brush with melted butter and spread filling, leaving a border.
- Roll tightly from the long side, pinch seams and ends closed, then twist the roll into a rope and arrange on parchment. Cover and let rise 1 hour.
- Preheat oven to 350°F. Bake 40–45 minutes. Let rest briefly, transfer to a wire rack, and cool at least 2 hours before slicing.
Notes
Tips for success:
Knead well: Knead until the dough is smooth, elastic, and slightly tacky.
Don’t overfill: Leave a border when spreading filling to prevent leaks.
Roll tightly: Tightly rolled dough keeps the filling contained and creates defined swirls.
Cool completely: Allow the loaf to cool so the interior finishes setting before slicing.
Nutrition
Nutritional Disclaimer
Nutrition was calculated using specific ingredients and quantities. If you change brands or amounts, nutrition will vary. Use values as a guide.
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