Chocolate Babka-Babka al Cioccolato

This Chocolate Babka-Babka al Cioccolato is a soft and fluffy yeast dough just bursting with chocolate. It makes the most perfect breakfast with a hot cup of coffee or even wonderful as dessert. It's a work of love and is a family favorite.

If you like chocolate, then you MUST try my Chocolate Truffles and my Chewy Browned Butter Chocolate Chip Cookies.

Chocolate Babka-Babka al Cioccolato

A chocolate babka is no easy feat to tackle! It's not that it's impossible. It is time consuming and it can get a little messy when you're spreading the chocolate filling and rolling it. I do include some babka step by step photos to help you.

SO which way do I go with the name of this bread? I'll just stick with a babka as it seems everyone will be more likely to know what it is. And when the bread was ready my kids came into the kitchen all excited, "You made BABKA!". It's so common now that I even see babkas at Trader Joe's and at Publix. Babka means little grandmother or piccola nonna in Italian.

The Eastern European Jewish grandmothers would make this bread with the scraps from challah bread. I've come across babkas all over the internet and even on blogs from Italy. For my Italian peeps, we can call this a Babka al Cioccolato.

Why you'll love this recipe

• Soft, rich brioche-style dough that's easy to shape
• Deep chocolate flavor with customizable sweetness
• Works as a dairy-free or classic version
• Perfect for breakfast, brunch, or dessert
• Freezer-friendly and great for sharing

I made something similar to this one time back in 2013 (my Mexican Hot Chocolate Bread)and it had a little kick from the cayenne that I added to the chocolate.

Ingredient Notes

Dough

• Hazelnut milk: Keeps the dough dairy-free and adds a subtle nutty flavor. Any non-dairy milk works, or use regular whole milk if you're not dairy-free.
• Active dry yeast: Make sure the water is warm, not hot. Too hot will kill the yeast and prevent the dough from rising.
• Granulated sugar: Feeds the yeast and lightly sweetens the dough without overpowering the chocolate filling.
• Eggs: Add richness and structure, giving the dough that soft brioche texture.
• Margarine or butter: Vegan margarine keeps this dairy-free. Butter adds a richer, more traditional flavor. Both work well.
• All-purpose flour: Creates a soft, easy-to-handle dough. Add gradually, as humidity can affect how much you need.
• Salt: Balances the sweetness and enhances the chocolate flavor.

Chocolate Filling

• Powdered sugar: Sweetens the filling and helps create a smooth, spreadable texture.
• Unsweetened cocoa powder: Provides deep chocolate flavor without extra sweetness.
• Dark chocolate: Adds richness and body to the filling. Use good-quality chocolate for best results.
• Margarine or butter: Helps loosen the filling so it spreads easily over the dough.
• Chocolate chips or chunks: Add texture and melty pockets of chocolate throughout the babka.

Optional Nut Filling

• Ground pecans, hazelnuts, or walnuts: Completely optional but add texture and a subtle crunch. Hazelnuts are especially nice here.
• Sugar: Adds sweetness and caramelizes slightly as the babka bakes.
• Cinnamon: Adds warmth and pairs beautifully with the chocolate.

How to activate yeast

Step 1: Warm water

Check the expiration! That's the first and most important step to make sure packet of yeast is not expired.  Next, simply sprinkle it over warm water that is about 110F (you don't have to stir it in).  The water should not be hot, just warm. You could check temperature with a thermometer or use the back of your wrist (should not be scalding hot, just warm like a baby's bottle).

How to activate yeast

Step 2: Add a little sugar

Next add a teaspoon of sugar (just use it from the amount that you have put out to make the dough). Stir it a little bit and leave it alone. With some patience and time it will soon start to activate.

How to activate yeast

Step 3: give it time

If you have a warmer kitchen, it may begin to activate sooner and could be ready in 5 minutes. It could take a full 15 minutes if you have a chillier kitchen. Take care of some other things for the recipe while you wait for the yeast to activate.

What if my yeast isn't foaming?

Troubleshooting if yeast doesn't activate. It could be that the water was too hot or you didn't check expiration of yeast packet. No worries, start over with a new batch of warm water and another packet of yeast.

Some step-by-step photos of how to make a chocolate babka.

Here is my dough after rising for a couple of hours. The warmer your room, the easier it will be for the dough to get a good rise.

How thin do you roll chocolate babka?

I did not roll my dough paper thin. I rolled it out to about 10×18 rectangle. This is enough dough to make two loaves that fit in a loaf pan or one regular size loaf and 4 mini loaves. Here is my dough with even my pecan cinnamon sugar mixture sprinkled on the chocolate. Not a necessary addition but quite a delicious one!!

What is chocolate babka filling like?

The chocolate is like a thick fudge. It's easier to spread as soon as you mix the sugar and cocoa powder with the melted margarine (or butter if you're using that)and the the melted chocolate. The more it sits out the harder it gets.

How do you twist a chocolate babka?

I've seen some babkas twisted over twice. There is no way my babka could do a double twist. It was ready with just one twist of the two portions of filled dough. It maybe doesn't look so pretty at first when you put in the loaf pan, but after you let it rise a little, it shapes up. I just let leave it covered while the oven is heating up. It didn't need to rise more than that.

Once you create your twisted loaf, place it in the prepped loaf pan.

Step-by-Step Instructions

1. Heat the milk in a small saucepan until it just begins to boil. Remove from heat and let cool to room temperature.
2. Sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let sit until foamy, about 5 minutes.
3. Beat in the remaining sugar, eggs, melted margarine or butter, and cooled milk.
4. Gradually add the flour and salt until a soft dough forms.
5. Turn the dough onto a floured surface and knead for about 10 minutes, adding flour as needed. The dough should be soft and smooth.
6. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm spot until doubled, about 1½-2 hours.

Prepare the Filling

7. Whisk together powdered sugar and cocoa powder. Stir in melted margarine and melted chocolate until spreadable.
8. If using, mix ground nuts, sugar, and cinnamon in a small bowl and set aside.

Shape the Babka

9. Line two loaf pans with parchment paper and lightly spray.
10. Punch down the dough and roll into a 10×18-inch rectangle on a floured surface.
11. Spread chocolate filling over the dough, leaving a 1-inch border. Sprinkle with nut mixture if using.
12. Brush the edges with water and tightly roll into an 18-inch log. Pinch to seal.
13. Cut the log in half crosswise, then slice each half lengthwise. Twist the strands together and place into prepared loaf pans.
14. Cover loosely and let rise again for 30 minutes.

Bake

15. Preheat oven to 350°F. Brush loaves with melted margarine or butter.
16. Bake for 30-35 minutes, rotating halfway through, until golden and internal temperature reaches 170-175°F.

Expert Tips

• The dough should feel soft, not sticky. Add flour slowly.
• Let the chocolate filling cool slightly so it spreads evenly.
• Use a sharp knife when cutting the dough to keep layers clean.
• Mini loaves or muffin tins bake faster, check early.

Substitutions and Variations

• Use Nutella instead of homemade filling for a sweeter version.
• Swap pecans for walnuts or hazelnuts.
• Add orange zest or espresso powder to the filling for depth.
• Make mini babkas for gifting.

Storage & Freezing

Store babka tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze baked loaves for up to 2 months. Thaw overnight and warm before serving.

FAQ'S

Some other delicious bread recipes:

• Kalacs-Hungarian Nut Roll
• Rye Soda Bread
• Apple Harvest Bread

Note: This recipe was originally published on January 18, 2019. It was updated January 12, 2021.

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Chocolate Babka Bread with a Soft Brioche Dough

Chocolate Babka-Babka al Cioccolato-is a soft and fluffy yeast dough just bursting with chocolate. It makes the most perfect breakfast with a hot cup of coffee or even to enjoy as dessert. It's a work of love and is a family favorite.

Prep Time2 hours hrs

Cook Time35 minutes mins

Total Time2 hours hrs 35 minutes mins

Course: Bread

Cuisine: American

Keyword: Babka, Chocolate

Servings: 2 loaves

Author: Lora

Ingredients

DOUGH

• 1 cup hazelnut milk to keep dairy free, use your favorite non-dairy milk. Use regular milk if you're not dairy-free
• 1 ½ ounce envelope active dry yeast
• ¼ cup warm water 100 to 110 degrees
• 3 tablespoons granulated sugar
• 2 eggs
• ¼ cup margarine melted (I use Earth Balance vegan buttery sticks. Use unsalted butter if you're not dairy-free)
• 4 ½-5 cups all-purpose flour
• ½ teaspoon salt

CHOCOLATE FILLING

• 1 cup powdered sugar
• ¾ cup unsweetened cocoa powder
• 6 oz dark chocolate melted* (I used a dairy free brand)
• 1 cup margarine or use unsalted butter if you're not dairy free, melted, plus 2 Tablespoons for brushing on before baking
• ⅔ cup chocolate chips or chunks
• ½ cup ground pecans or hazelnuts or walnuts
• ½ cup ground pecans or hazelnuts or walnuts
• 1 teaspoon cinnamon
• ½ cup sugar

Instructions

• Heat the milk (I used hazelnut milk) in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 T of the sugar and let stand until foamy, about 5 minutes.
• Beat in the remaining 2 T sugar, eggs and margarine (or butter). Beat in cooled milk.
• Gradually add the flour and salt, scraping down side of bowl, until a
• soft dough forms.
• Beat in the remaining 2 T sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
• Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
• Grease a large bowl. Place the dough in the bowl. Swish the dough around the oil so it's covered all over with oil. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 ½-2hours.
• Line 2 loaf pans with parchment paper. (or one regular size loaf pan and 4 mini ones. If you don't have a mini loaf pan, you can use a muffin tin) . Spray with baking spray.
• Making the filling: In a small bowl, whisk together the powdered sugar and cocoa powder. Stir in the melted margarine (or butter)and melted chocolate until it becomes spreadable; set aside. If you're using the pecan topping, mix the ground pecans, sugar and cinnamon together in a small bowl; set aside.
• Punch down the dough. Dump the dough out onto a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the chocolate over the dough, leaving a 1-inch border on the sides. Sprinkle on pecan sugar mixture if using on top of the chocolate.
• Brush the borders with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Cut the ends off. Place the ends in a muffin tin.
• Place roll seam-side down on the baking sheet. Cut the log in half so you now have two logs to work with. Cut the first half of the log in half lengthwise with a chef's knife.
• Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. Carefully place in the first parchment lined loaf pan.
• Repeat with the second log and place in the other parchment lined loaf pan (if you don't have two loaf pans, you could bake the other log on a parchment lined baking sheet or cut into smaller portions and place in mini loaf pans).
• Preheat the oven to 350 F. Cover the loaf loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
• Uncover the loaf and brush melted margarine (or butter) on the loaves.
• Bake the bread, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170 degrees F to 175 degrees F), 30-35 minutes. (check the rolls and mini loaves as they may be done a few minutes before).

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

To melt margarine and chocolate, place them in a heat-proof bowl, and heat in the microwave in 20 second-intervals, stirring in between each interval, until melted and smooth (or alternatively, set it over a saucepan of simmering water, stirring occasionally).

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