BEST Chocolate Babka Recipe

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 1/2 ounce envelope active dry yeast – 1/4 cup warm water 100 to 110 degrees – 3 tablespoons granulated sugar – 2 eggs – 1/4 cup margarine melted (I use Earth Balance vegan buttery sticks. Use unsalted butter if you're not dairy-free) – 4 1/2-5 cups all-purpose flour – 1/2 teaspoon salt CHOCOLATE FILLING – 1 cup powdered sugar – 3/4 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 – 1/2 cup ground pecans or hazelnuts or walnuts – 1/2 cup ground pecans or hazelnuts or walnuts – 1 teaspoon cinnamon – 1/2 cup sugar


White Scribbled Underline

Cook time: 35 min

Learn More


2 loaves



prep Time

30 min


Learn More

Want to make the BEST Chocolate Babka? Chocolate Babka-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.

The secrets of a perfectly baked chocolate babkaPatience and good timing. Be sure to take your time assembling the babka. Let it rise! Don't rush the process, and you will have the fluffiest bread! – The oven should be preheated to at 350F and the bread should be placed in the middle of the oven.

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.


Swipe up for the full recipe