Description
This homemade Chocolate Babka recipe features a soft, enriched yeast dough filled with silky chocolate ganache, twisted into a beautiful loaf with layers of rich flavor and a glossy finish. Perfect for breakfast, dessert, or special occasions, this babka combines tender bread with decadent chocolate in an impressive yet approachable treat.
Ingredients
Dough Ingredients
- 3/4 cup warm milk (NOT hot)
- 2 1/4 tsp active dry yeast
- 4 Tbsp granulated sugar, divided
- 3 1/2 cups all-purpose flour
- 2 large eggs (room temp)
- 4 Tbsp unsalted butter, melted (divided: 3 Tbsp for batter, 1 Tbsp to brush tops)
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- Coconut oil to brush over babkas (optional)
Ganache Ingredients
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 8 oz semi-sweet chocolate chips
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with a whisk attachment, pour the warm milk and sprinkle yeast evenly over the surface. Let sit undisturbed for 7 minutes until foamy. Whisk in ½ cup flour and 2 Tbsp sugar. Cover bowl with plastic wrap and let it rise in a warm oven (100˚F) for 25-30 minutes or at room temperature for 35-45 minutes until puffed.
- Make Dough: Whisk eggs, 3 Tbsp melted butter, remaining 2 Tbsp sugar, salt, and vanilla into the yeast mixture. Replace whisk with dough hook on speed 2 and gradually add remaining 3 cups flour, ½ cup at a time, allowing each addition to incorporate. The dough should be barely sticky and not stick to the bowl. Add 1-2 Tbsp extra flour if needed. Knead on speed 2 for 8-10 minutes until smooth and elastic.
- First Rise: Cover dough with plastic wrap and let rise in a warm place for 1 hour or at room temperature for 2 hours until doubled in size. Meanwhile, prepare the chocolate ganache.
- Prepare Ganache: In a small saucepan over medium heat, combine heavy cream and sugar, stirring until dissolved and just simmering. Remove from heat, pour hot cream over chocolate chips in a bowl, cover, and let sit 5 minutes. Whisk gently from center out until smooth and glossy. Cool completely to room temperature or chill, whisking occasionally, until thickened.
- Shape Babka: Divide dough into halves. On a floured surface, roll one half into a 12" by 16" rectangle. Spread 1/3 of the cooled ganache evenly over the dough. Starting from the shorter side, roll the dough up tightly into a log.
- Chill and Twist: Cover the rolled dough with plastic wrap and refrigerate for 15 minutes. Cut each roll lengthwise in half, keeping top ½ inch connected. Twist the two halves around each other several times to create the characteristic babka pattern.
- Second Rise: Butter and line two loaf pans with parchment paper. Place twisted dough loaves into pans. Cover with plastic wrap and let rise in a warm place for 30-45 minutes or at room temperature for 1 to 1½ hours until puffy. Preheat oven to 350˚F.
- Bake: Brush loaves with remaining 1 Tbsp melted butter and bake on center rack at 350˚F for 30 minutes or until golden brown.
- Finish: Remove babkas from oven. Optionally brush tops with coconut oil for shine or spread remaining chocolate ganache over warm loaves. Cool slightly before serving.
Notes
- Ensure milk is warm, not hot, to properly activate yeast without killing it.
- Let ganache cool fully for better spreading and layering inside the dough.
- Refrigeration before twisting helps maintain shape and makes cutting easier.
- You can substitute semi-sweet chocolate chips with chopped bittersweet chocolate for richer flavor.
- Store leftover babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
