I love this recipe because it feels special without being overly complicated. The dough is soft and forgiving, the chocolate filling is deeply satisfying, and the final loaf looks impressive every single time. I also appreciate that it can be prepared ahead, which makes it perfect for holidays or relaxed weekend baking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough ▢1 cup warm milk ▢3 tablespoons granulated sugar ▢3½ cups all-purpose flour,, divided ▢1½ teaspoons active dry yeast ▢3 eggs ▢2 teaspoons lemon zest ▢pinch of salt ▢½ cup unsalted butter,, melted
For the Filling ▢1½ cups semi-sweet chocolate chips ▢1 tablespoon unsalted butter ▢1 tablespoon cocoa powder
For Crunch (Optional) ▢2 tablespoons roasted almonds,, finely chopped
Directions
I begin by mixing the warm milk, sugar, a teaspoon of flour, and yeast in a large bowl and letting it sit until the yeast activates. Once it’s ready, I whisk in the remaining dough ingredients except for the flour.
I gradually stir in the flour until the dough comes together and becomes soft and slightly sticky. I cover the bowl and let the dough rest for about an hour until it has risen.
While the dough rests, I melt the chocolate and butter together to make the filling and set it aside. I roll the dough out thinly on a floured surface, spread the chocolate mixture evenly, and dust it with cocoa powder.
I roll the dough tightly into a log, slice it lengthwise, and twist the halves together with the chocolate layers facing up. I place the braided dough into a greased loaf pan, sprinkle with almonds if I’m using them, and let it rest briefly.
I bake the babka at 350°F until golden and fully baked through, covering it loosely with foil at first if needed. Once baked, I let it cool before slicing so the layers set nicely.
Servings and Timing
I make this babka to serve 12 slices. Prep time takes about 20 minutes, cook time is around 45 minutes, and the rising time is approximately 1 hour and 20 minutes. From start to finish, I plan for about 2 hours and 25 minutes.
Variations
I like swapping semi-sweet chocolate for dark chocolate when I want a richer flavor. Sometimes I add a cinnamon-sugar sprinkle over the chocolate for warmth, or replace the almonds with hazelnuts or walnuts. I’ve also enjoyed adding a thin layer of chocolate spread for extra indulgence.
Storage/Reheating
I store leftover babka tightly wrapped at room temperature for up to two days or in the refrigerator for up to five days. When reheating, I warm slices gently in the oven or microwave until just soft and fragrant again.
FAQs
Can I make chocolate babka ahead of time?
I often prepare and shape the loaf the night before, refrigerate it, and bake it fresh in the morning.
Why is my babka dough sticky?
I expect the dough to be soft and slightly sticky, which helps create a tender crumb once baked.
Can I use instant yeast instead of active dry yeast?
I’ve used instant yeast successfully by skipping the activation step and mixing it directly into the dough.
How do I know when the babka is fully baked?
I check for a golden top and an internal temperature of about 190°F in the center.
Can I freeze chocolate babka?
I freeze the baked and cooled loaf tightly wrapped for up to two months.
What flour works best for babka?
I usually use all-purpose flour, which gives me a soft but structured loaf.
Do I have to add lemon zest?
I like the brightness it adds, but I’ve made it without and it still tastes great.
Can I make this without nuts?
I often skip the almonds entirely, and the babka is still delicious.
Why cut the dough lengthwise before braiding?
I do this to expose the chocolate layers so the swirl is visible after baking.
Can I reheat the whole loaf?
I reheat the loaf loosely wrapped in foil in the oven until warmed through.
Conclusion
This chocolate babka is one of my favorite baking projects because it combines comfort, beauty, and incredible flavor in one loaf. I love serving it to family and friends and watching each slice reveal those rich chocolate swirls that make it truly unforgettable.
A rich, old-fashioned chocolate babka made with soft, tender dough and generous swirls of melted chocolate, perfect for breakfast, dessert, or special occasions.
