The Gooeyest Babka of Your Life 🥓

A Chocolate Babka Recipe Rooted in Jewish Tradition 🍫

There are recipes you make once. And then there are the ones you come back to again and again. This babka is definitely the second.

Soft, rich, chocolatey, and perfectly gooey, this is the kind of babka that fills your kitchen with warmth and your table with stories. Inspired by Jewish baking traditions and shaped by generations of home cooking, this recipe is my way of bringing a little heritage into your everyday life.

Whether you’re baking for Shabbat, a holiday, or just because, this babka is meant to be shared. ❤️

Lili's Jewish Holiday and Shabbat Dinner Dessert Recipes: Chocolate Babka

What is Babka

Babka is a sweet, braided bread traditionally associated with Jewish communities in Eastern Europe. Today, it’s enjoyed worldwide in many variations, from classic cinnamon to modern chocolate and beyond.

Here’s how I make my babka version 💃🏻

Ingredients for Chocolate Babka:

The Dough:

• 570g bread flour (preferably bread flour)

• 110g sugar

• 14g dried yeast

• 3 whole eggs + 1 yolk

• 120ml milk

• 120g unsalted butter (room temp, cubed)

• 1 tbsp salt

Chocolate Filling

• 140g unsalted butter

• 250g dark chocolate

• 50g powdered sugar

• 50g cocoa powder

Sugar Syrup

• 1 cup sugar

• 1 ½ cups water

• 1 cinnamon stick or tsp of powder

  
  

How to make chocolate babka (step by step):

1. Make the dough:

   In the bowl of a stand mixer, combine the flour, sugar, and yeast on low speed. Increase to medium and add the milk and eggs. Gradually add the butter, a few cubes at a time, until fully incorporated. Finally, mix in the salt. Knead on low speed for 5 minutes more, until smooth and elastic. Cover the bowl with a kitchen towel and let the dough rise for about 2 hours, or until doubled in size

2. Prepare the filling:

   In a small saucepan over low heat, melt the butter and dark chocolate together. Once smooth and glossy, whisk in the powdered sugar and cocoa until silky and spreadable. Set aside to cool slightly.

3. Shape the babka:

   After the dough has risen, divide it into two portions. On a lightly floured surface, roll out one piece into a rectangle. Spread half the chocolate filling evenly across the dough. Roll it up tightly into a log (like a roulade). Repeat with the second piece of dough. Place both logs on a tray and refrigerate for 5–10 minutes to firm up slightly.

4. Braid

   Working with one log at a time, slice it lengthwise with a knife to reveal the layers. Cross the two halves into an X, then twist them together into a braid. Transfer to a parchment-lined loaf tin. Repeat with the second log. Let rise for 1 hour. Meanwhile, preheat the oven to 180°C (380°F).

   
   

5. Make the syrup

   In a saucepan, combine sugar, water, and the cinnamon stick. Bring to a boil, then lower the heat and simmer until the sugar is fully dissolved. Set aside.

   
   

6. Bake & finish

   Bake the babkas for 30-40 mins until deep golden brown and cooked through. While still hot from the oven, generously brush or pour the syrup over the loaves. Let them rest in the tins for 1 hour to soak up the syrup.

Enjoy ❤️❤️❤️

Tips for the Perfect Gooey Babka

• Don’t overbake (this keeps it gooey 😉)

• Use high-quality chocolate

• Let the dough rise properly

READ THE STORY BEHIND BABKA