Chocolate Babka
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Making chocolate babka at home is easier than you might think, and I absolutely love how impressive it looks when you pull it from the oven. This beautiful swirled bread comes together in just an hour thanks to active dry yeast, making it perfect for a weekend bake without too much fuss. The dark cocoa powder and semisweet chocolate chips create that rich, decadent flavor we all crave, while the walnuts add a lovely crunch and contain heart healthy fats. What I appreciate most is how affordable this recipe is compared to bakery prices, yet it tastes like you spent hours perfecting it. Your kitchen will smell absolutely incredible while it bakes, and your family will be begging for seconds.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gsugar
- 10 gactive dry yeast
- 150 mlwarm milk
- 150 gunsalted butter
- 2 egglarge eggs
- 1 mlvanilla extract
- 100 gdark cocoa powder
- 400 gsemisweet chocolate chips
- 100 gunsalted walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Make sure to adjust oven racks for optimal baking.
- 2
Combine flour, sugar, yeast, and salt in a large mixing bowl.
Tip: Whisk until well combined.
- 3
Gradually add warm milk, mixing until a sticky dough forms.
Tip: Don't overmix.
- 4
Knead the dough for 10 minutes, until smooth.
Tip: Use a stand mixer with a dough hook attachment or knead by hand.
- 5
Roll out the dough to 1 inch (2.5 cm) thickness.
Tip: Use a rolling pin to achieve an even thickness.
- 6
Spread chocolate chips and walnuts evenly over the dough.
Tip: Leave a 1 inch border around the edges.
- 7
Roll the dough into a tight log and cut into 6 equal pieces.
Tip: Place babkas on a baking sheet lined with parchment paper.
- 8
Bake for 25-30 minutes, or until golden brown.
Tip: Check for doneness by gently tapping the bottom of the babka.
- 9
Allow babkas to cool for 10 minutes before serving.
Tip: Serve warm or at room temperature.
- 10
Glaze with chocolate glaze (optional) and sprinkle with chopped nuts.
Tip: For a chocolate glaze, melt 100g of semisweet chocolate with 20ml of heavy cream.
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