Chocolate Babka Recipe

I recently attempted a Chocolate Babka recipe that combines all-purpose flour, granulated sugar, and cocoa powder with a touch of melted butter and vanilla extract. Mixed with rich semisweet chocolate chips and a delicate drizzle of warm milk, every bite reflects a thoughtful journey into homemade indulgence.

I recently tackled a Chocolate Babka recipe that totally blew my mind. I mixed 4 cups of all-purpose flour with 1/3 cup of granulated sugar and a package of active dry yeast, blending them with 1/2 cup of warm milk and 2 large beaten eggs to form a soft dough.

I added 1/2 cup of melted unsalted butter and a pinch of salt, then let it rest. For the filling, I creamed together 1/2 cup of softened unsalted butter with 1/2 cup of lightly packed brown sugar and 1/4 cup of sifted cocoa powder.

Tossing in a cup of semisweet chocolate chips really amped up the chocolate intensity. I even splashed in a bit of vanilla extract for extra flavor.

I think this twist on a traditional Challah approach is a fun spin on classic Homemade Bread and a cool addition to any Sweet Recipes collection. Give it a try if you love adventurous bread recipes!

Why I Like this Recipe

I love this chocolate babka recipe for so many reasons. First, the dough turns out really soft and chewy and it soaks up all that yummy chocolate filling. I feel like every bite is super rich and satisfying. Second, I like mixin the cocoa powder with chocolate chips because it makes this perfect balance between sweet and bitter chocolate notes. Third, the twisty, marbled design may be a little tricky to get right sometimes, but making it is such a fun challenge and it always makes my kitchen feel festive. Lastly, every time i bake it, my house smells incredible and it instantly brightens my mood.

Ingredients

• 4 cups all-purpose flour: Provides carbohydrates needed for energy and dough structure although refined.
• 1/3 cup granulated sugar: Adds sweetness and browning qualities while fueling yeast fermentation.
• 1/2 cup warm milk: Activates yeast and makes the babka soft and fluffy.
• 2 large eggs, beaten: Boosts structure and richness, binding ingredients together well.
• 1/2 cup unsalted butter, melted: Enriches flavour and adds moisture for a tender crumb.
• 1/2 tsp salt: Enhances flavor depth and balance by toning down excessive sweetness.
• 1/4 cup cocoa powder, sifted: Gives deep chocolate flavour, slight bitterness, and antioxidants.
• 1 cup semisweet chocolate chips or chopped dark chocolate: Bursts with melting richness balanced by cocoa notes.
• Optional 1/2 cup chopped walnuts: Adds crunch with healthy fats and proteins for an interesting texture.
• 1 tsp vanilla extract: Enhances overall taste with warm, aromatic sweetness in every bite.
• 1/2 cup brown sugar, lightly packed: Provides moisture and rich sweetness with hints of caramel flavor.

Ingredient Quantities

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 package (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (about 110°F)
• 2 large eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (for the filling)
• 1/2 cup brown sugar, lightly packed
• 1/4 cup cocoa powder, sifted
• 1 cup semisweet chocolate chips or chopped dark chocolate
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts

How to Make this

1. In a large bowl, mix together 4 cups flour, 1/3 cup granulated sugar, and 1/2 tsp salt. Dissolve the package of active dry yeast in 1/2 cup warm milk (around 110°F) and let it sit for about 5 minutes until foamy.

2. Add 2 beaten large eggs and 1/2 cup melted butter to the yeast mixture, then stir it into the dry ingredients until a rough dough forms.

3. Turn the dough out onto a lightly floured surface and knead it for around 8-10 minutes until it gets smooth and elastic. If it sticks, sprinkle a little more flour.

4. Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 to
1.5 hours, until it doubles in size.

5. For the filling, cream together 1/2 cup softened butter and 1/2 cup lightly packed brown sugar. Stir in 1/4 cup sifted cocoa powder, 1 cup semisweet chocolate chips (or chopped dark chocolate), and 1 tsp vanilla extract. You can add 1/2 cup chopped walnuts if you like.

6. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, roughly 12 by 16 inches.

7. Evenly spread the chocolate filling over the dough, leaving a small border around the edges.

8. Roll the dough tightly starting from the longer side, then twist the rolled dough a few times to create a marbled look.

9. Place the twisted dough into a greased loaf pan, cover it again, and let it rise for another 30 minutes.

10. Preheat your oven to 350°F and bake the babka for 35 to 40 minutes until it’s golden and sounds hollow when tapped. Let it cool before slicing and enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Small bowl for dissolving yeast
4. Fork or whisk to beat eggs
5. Wooden spoon or spatula for stirring
6. Clean countertop or large cutting board for kneading
7. Rolling pin for rolling out the dough
8. Loaf pan for the second rise and baking
9. Oven for baking
10. Cooling rack for letting the babka cool before slicing

FAQ

Chocolate Babka Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can use bread flour or a mix of whole wheat and all-purpose flour for a slightly nuttier flavor.
• If you run out of granulated sugar, try using an equal amount of coconut sugar. It gives a subtle caramel note.
• If you dont have active dry yeast, you can use instant yeast in the same amount. Just mix it right in with the dry ingredients.
• If warm milk isn’t available, almond milk or another unsweetened nut milk works too. This might change the flavor a bit, but its still tasty.
• If you dont have unsalted butter for the filling, you can substitute with softened margarine or even a bit of coconut oil (if you dont mind a slight coconut flavor).

Pro Tips

1. Make sure your milk is the right temperature when you wake up your yeast. If its too hot it might kill it and if it’s too cool it wont activate properly so aim for around 110°F is best
2. When kneading the dough, add a bit more flour if its sticking but dont overdo it, too much flour can make the bread tough
3. For an even spread of the filling, try to let the dough rest a few minutes after you roll it out so it relaxes a bit – this can help prevent it from shrinking when you add the filling
4. If you like a bit of crunch, mix in the walnuts lightly so each bite has a nice texture without overpowering the chocolate flavor