Chocolate babka
A rich and indulgent chocolate babka made with soft, buttery dough and a smooth chocolate filling, baked to golden perfection and finished with a glossy vanilla syrup.
Updated : 06 October, 2025
Easy
More than 1 hour.
Ingredients
For the dough
110 milliliters
Milk
40 grams
Butter
2 teaspoon
Vanilla
300 grams
Flour
7 grams
Dry yeast
80 grams
Sugar
0.5 teaspoon
Sea salt
0.5 teaspoon
Cinnamon
1
Eggs
For the filling
60 grams
Dark chocolate
60 grams
Butter
1 tablespoon
Cocoa powder
30 grams
Powdered sugar
pinch
Salt
For the syrup
80 grams
Sugar
1 teaspoon
Vanilla
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Gently heat the milk, butter, and vanilla in a small saucepan until the butter melts, then set aside to cool slightly. In a large bowl or stand mixer, combine the dry ingredients, make a well in the center, and pour in the milk mixture along with the beaten egg.
Step 2
Knead on low speed for 7-10 minutes until the dough is smooth and elastic, slightly tacky but not sticky. Transfer the dough to a lightly greased bowl, cover, and refrigerate overnight.
Step 3
The next day, line a 900g/2lb loaf tin with baking paper, leaving some overhang for easy removal. For the filling, melt the ingredients together in a saucepan, stirring until smooth, then cool to a spreadable consistency.
Step 4
Roll the chilled dough on a floured surface into a 30x40cm/12x16in rectangle. Spread the chocolate filling evenly, leaving a small border. Roll up tightly from the long side, place seam-side down, and slice in half lengthwise. Cross the two strands with the cut sides facing up, twist together, and tuck the ends underneath. Place in the loaf tin, cover, and leave to rise for 1½-2 hours until puffy.
Step 5
Preheat the oven to 180C. Bake for 30-35 minutes, until deeply golden.
Step 6
Meanwhile, heat 70ml/2½fl oz water with sugar and vanilla until the sugar dissolves. Brush the hot syrup generously over the baked babka, allowing it to soak in before adding more. Cool in the tin for 15 minutes, then remove and leave to cool completely before slicing.