Chocolate Babka Recipe

This homemade Chocolate Babka tastes every bit as indulgent as it looks, with gorgeous swirls of glossy dark chocolate wrapped in soft, ultra-rich bread. Perfect for special occasions or a slow weekend baking project, this beloved Jewish bakery classic never fails to impress and will have everyone coming back for seconds.

An overhead image of a loaf of chocolate babka bread.

Chocolate Babka started in Jewish bakeries, where leftover brioche dough was rolled with chocolate or cinnamon and twisted into loaves. My first time ever learning about babka was decades ago from the Seinfeld episode, “The Dinner Party”, where Jerry and Elaine miss out on the last chocolate babka at the bakery and are forced to buy a cinnamon babka instead.

I love baking my own golden brown loaves of babka at home (you never have to worry about the bakery being out of your favorite babka flavor), watching the dough rise and those glossy swirls appear with each slice.

This recipe delivers soft, pillowy brioche wrapped around decadent chocolate layers that melt into every bite. It’s a bakery-worthy showstopper made with simple, reliable steps, and it fills the whole house with that irresistible smell that guarantees everyone will wander into the kitchen to see what’s baking.

If you can’t resist a freshly baked loaf that makes the whole house smell amazing, you’ve got to try my Pumpkin Chocolate Babka, Nutella Banana Bread, Star Bread, Double Chocolate Zucchini Bread, and Cinnamon Swirl Quick Bread!

Why you’ll love this family favorite recipe!

Babka is perfect as a brunch centerpiece or an after-dinner dessert, and just as welcome at casual get-togethers as at holiday celebrations. Every bite tastes bakery fresh, thanks to soft, pillowy brioche dough with a fine crumb and rich chocolate layers.

Even beginning bakers can pull it off, with my simple, step-by-step instructions for a Chocolate Babka worthy of a New York bakery.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Whole Milk – Adds richness and helps create a tender crumb in the babka dough, used warm so the yeast can do its job.
Active Dry Yeast – The key to getting that beautiful rise; make sure it’s fresh for the best results.
Granulated Sugar – Sweetens the dough and the chocolate filling while also feeding the yeast during proofing.
All-Purpose Flour – The base of the brioche dough, giving structure without making it heavy.
Eggs – Provide structure, moisture, and that signature soft texture in the bread.
Egg Yolks – Give the dough extra flavor, color, and a melt-in-your-mouth texture.
Pure Vanilla Extract – Enhances the overall flavor of both the dough and the filling.
Salted Butter – Adds richness to the dough and filling, and helps create a tender crumb.
Egg Wash – A mixture of egg and cream brushed on top for a beautiful golden finish.
Bittersweet or Semisweet Chocolate – Melts into luscious layers in the filling; choose good quality chocolate for the best flavor.
Cocoa Powder – Deepens the chocolate flavor in the filling; Dutch process will give a darker, smoother result.
Salt – Balances sweetness and enhances all the flavors.
Water – Combined with sugar to make the syrup that gives the loaf its signature glossy finish.

How to Make This Recipe

Activate yeast. Combine warm milk, 1 teaspoon sugar, and yeast in a small bowl, then let sit for 5 minutes until foamy.
Make dough. Add flour, sugar, salt, eggs, egg yolks, and the milk mixture to a stand mixer bowl. Mix until combined, then knead on low for 3 minutes until smooth.
Incorporate butter. Add butter a piece at a time, kneading until fully incorporated, then increase speed to medium and knead another 3 minutes. The dough will be sticky.
First rise. Transfer dough to a clean, greased bowl, cover, and let rise until doubled, about 2 hours. This is longer than a typical rise time for most breads because enriched doughs with butter and eggs are heavier and take longer to rise properly. Punch the down, cover again, and refrigerate for 4 hours or overnight. Not only does this make the dough much more manageable to work with, but it also allows the flavor to develop more.
Make filling. Melt butter and chocolate in a small saucepan. Whisk in sugar, cocoa powder, vanilla, and salt until smooth and spreadable, about 25 minutes.
Prepare pan. Line an 8.5×4.5-inch loaf pan with a parchment paper sling. If using a larger loaf pan, you might need to shorten the baking time.
Roll and spread dough. On a lightly floured surface, roll the dough into a 16×12-inch rectangle, then spread the filling evenly over the top from edge to edge. Up to this point it’s basically the same as making a batch of cinnamon rolls!

Chocolate filling spread over bread dough on a white surface.

Roll up dough. Unlike cinnamon rolls, which are typically rolled from the long side of the dough, with babka you roll up the short side for even more spiral. Starting from the short end, roll the dough up tightly into a log, then pinch along the seam to seal.

Rolling up chocolate babka dough and filling.

A log of bread dough on a white surface.

Cut and twist. This is where things get really exciting. Use a pizza cutter or sharp serrated knife to slice the log in half all the way down its length to reveal the layers. Then turn the cut sides up, pinch the ends together at one end, and twist the two strands around each other to create a braid-like shape, showing the exposed cut sides on top.

A log of babka dough sliced in half with a pizza cutter.

Twisting two sides of babka dough on a white surface.

Second rise. Pinch the ends of the twisted log of dough together and transfer the loaf to the prepared pan. It’s completely okay to squish it down in to make it fit – you just want to be sure the swirls of chocolate filling are visible on top of the loaf. Cover loosely with plastic wrap and let rise for 45 minutes to 1 ½ hours until it is puffy and reaches the top edges of the pan.
Bake. Preheat oven to 350°F while the loaf is rising. Brush loaf with egg wash, then bake for 35-45 minutes until golden brown and it reaches 190°F inside.

A twisted loaf of chocolate babka dough.

An unproofed chocolate babka loaf rising in a bread pan.

Make syrup. While baking, combine sugar and water in a small saucepan over medium heat. Stir until dissolved, then cool.
Finish loaf. Poke holes in warm babka and pour syrup over the top. Cool for 20-60 minutes before removing from pan, then slice and serve.

An overhead image of slices of chocolate babka on plates.

Recipe FAQ’s

How should I store Chocolate Babka at home?

Wrap it tightly in plastic or keep it in an airtight container, and it will stay soft and fresh for two to three days at room temperature. If you need a bit more time, store it in the fridge and let slices come back to room temperature or give them a quick warm-up so the chocolate softens again.

Can I freeze Chocolate Babka?

Yes! Once it’s baked and completely cooled, wrap it in plastic wrap, then foil, and it will keep for up to three months. I think it’s best within the first month, but it will still taste great after that. When you’re ready to enjoy, thaw it while still wrapped and warm it in the oven for a few minutes to bring back that fresh-baked texture.

Can I make Chocolate Babka ahead of time?

Definitely. After shaping the loaf, cover it and refrigerate overnight. The next day, bring it to room temperature, let it finish rising, and bake as usual. You’ll have a warm, bakery-worthy loaf without all the morning prep.

Why did my chocolate filling ooze out or look too thin?

If the filling is spread while it’s still too warm, it can melt into the dough and leak out while baking. Let it cool slightly so it’s thick enough to spread without running, and you’ll keep more of that chocolate right where it belongs.

How thin or thick should I roll the dough for the best swirl?

For lots of delicate, ribbon-like chocolate layers, roll the dough out wide and fairly thin. If you prefer a more bread-forward slice with bigger pockets of chocolate, keep it a bit thicker before adding the filling and shaping. Part of the beauty of a babka is that you can make it however you like.

Tips for Success

Make sure your yeast is fresh so the dough rises properly and gives you that light, fluffy texture.
Let the filling cool slightly before spreading so it stays in place and doesn’t seep out during baking.
Roll the dough evenly for consistent swirls and an even bake from edge to edge.
Use a parchment sling in the loaf pan for easy removal without damaging those gorgeous layers.
Brush the syrup over the babka while it’s still warm so it soaks in and gives the loaf its signature glossy finish.

Chill the Dough Overnight

Chilling the dough after its first rise does more than just fit the recipe into your schedule. It firms up the butter in the brioche, making it so much easier to roll out without sticking to your work surface or tearing.

That little bit of extra structure means cleaner, tighter twists and more defined chocolate swirls when you slice into it. No more fighting a soft, sticky dough that wants to spring back or smudge your filling.

The slow, cold proofing also develops deeper flavor in the dough, giving the finished babka that subtle, buttery sweetness. Think of it as giving your dough a beauty rest, it wakes up the next day ready to impress!

Substitutions and Variations

Swap the bittersweet or semisweet chocolate for milk chocolate if you prefer a sweeter, creamier filling.
Use Nutella or another chocolate spread instead of the homemade filling for a quick shortcut.
Replace the cocoa powder with cinnamon sugar for a classic cinnamon babka twist.
Add a handful of chopped nuts, like pecans or walnuts, to the filling for extra crunch and flavor.
Try lemon zest in the dough with a sweetened cream cheese–based filling for a bright, cheesecake-inspired babka.
Use bread flour instead of all-purpose flour for a slightly chewier texture in the brioche dough.
You can make mini babka loaves by dividing the dough into smaller portions and baking in mini loaf pans.

A sliced loaf of chocolate babka on a metal rack.

An image of slices of chocolate babka on plates.

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