Chocolate Babka (Babka)
באבקה BabkaSay it: BAHB-ka
Chocolate babka is a rich, yeasted cake that originated in Ashkenazi Jewish communities of Eastern Europe and became a beloved staple in Israeli bakeries. This twisted loaf features layers of soft, buttery dough wrapped around a generous swirl of dark chocolate filling. It is traditionally enjoyed on Shabbat, holidays, or with a cup of coffee any time of day. The contrast between the tender, slightly sweet bread and the intense chocolate makes it irresistibly comforting and special.
Chocolate Babka (Babka)
באבקה, Babka
Pronounced BAHB-ka
- Serves
- 8
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Chocolate Filling
Syrup
Method
In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add warm milk, eggs, and vanilla. Mix on low until a shaggy dough forms.
Add the softened butter one piece at a time, mixing well after each addition. Knead on medium speed for 6–8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky.
Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 ½ to 2 hours.
While the dough rises, prepare the filling. Melt butter and chocolate together in a saucepan over low heat. Stir in cocoa powder, sugar, and salt until smooth. Set aside to cool until spreadable but not firm.
Punch down the risen dough and roll it out on a lightly floured surface into a 12×18-inch (30×45 cm) rectangle. Spread the cooled chocolate filling evenly over the dough, leaving a ½-inch (1 cm) border.
Starting from the long side, roll the dough tightly into a log. Using a sharp knife, cut the log in half lengthwise to expose the layers. Twist the two halves together, keeping the cut sides facing up.
Place the twisted loaf into a parchment-lined 9×5-inch (23×13 cm) loaf pan, tucking the ends under. Cover loosely and let rise again for 45–60 minutes until puffy.
Preheat oven to 350°F (175°C). Bake for 30–35 minutes until the top is golden brown and the internal temperature reaches 190°F (88°C).
While the babka bakes, make the syrup. simmer sugar and water for 2 minutes until dissolved. Brush the hot syrup generously over the babka as soon as it comes out of the oven.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Regional variants
Cinnamon babka is the other classic version, made by replacing the chocolate filling with a mixture of brown sugar, cinnamon, and butter. Some modern Israeli bakeries add nuts, halva, or even tahini to the chocolate filling.
Cook's notes
- For the best chocolate flavor, use a dark chocolate with at least 60% cocoa.
- The dough can be made the night before and refrigerated after the first rise; bring to room temperature before rolling.
- If the dough resists rolling, let it rest 10 minutes so the gluten relaxes.
Serve with
Hot coffee or tea; often served plain or with a light dusting of powdered sugar.
Make ahead and storage
Babka keeps at room temperature for 2 days or can be frozen whole or sliced for up to 1 month. Reheat slices gently in a toaster oven.
