Chocolate Babka: The Coziest Braided Loaf for Choc-Lovers

There’s something magical about pulling a glossy, chocolate-swirled babka from the oven. The kitchen fills with warm cocoa-butter aromas, the braid peeks through with dramatic layers, and suddenly everyone appears asking for “just a little slice.” This is my go-to recipe when I want a show-stopping bake that feels both nostalgic and indulgent—but still totally doable on a busy mum schedule (hello, overnight fridge proof!).

Why You’ll Love This Recipe

• Bakery wow-factor, home-baker effort. The braids look fancy—your stand mixer does most of the work.

• Make-ahead friendly. Slow, cold proof = flexible timing + deeper flavour.

• Not too sweet. Dark chocolate and just-enough sugar keep it rich without that cloying crash.

• Kid-approved swirl action. Let little hands help roll the log and watch it twist—messy fun guaranteed.
  
  Step-by-Step: From Dough to Dramatic Braid

  1. Mix & Knead (10 min).
     Combine flour, yeast, sugar, and salt in your mixer bowl. Pour in warm milk, eggs, and vanilla; mix on low until it comes together. Add the softened butter a spoonful at a time—keep kneading until the dough is silky and passes the “window-pane” stretch.

  2. First Rise (1½–2 hrs or overnight).
     Cover and let the dough double at room temp, or pop it in the fridge for 8–12 hours. Cold proofing boosts flavour and makes shaping easier.

  3. Make the Filling (5 min).
     Gently melt butter and chocolate together. Off the heat, stir in cocoa, sugar, and a pinch of salt. Cool until spreadable—think Nutella texture.

  4. Roll & Spread.
     On a lightly floured bench, roll dough into a 30 × 40 cm (12 × 16 in) rectangle. Spread filling edge to edge, leaving a 1 cm border.

  5. Tight Roll.
     Starting on a long side, roll the dough into a snug log. Pinch the seam.

  6. The Dramatic Cut.
     With a sharp knife, slice the log lengthwise all the way through so you reveal the stripes. Place the two halves cut-side-up.

  7. Twist & Tuck.
     Cross the strands over each other—like a simple rope braid—keeping those chocolate layers facing outward. Transfer the twist to a greased loaf tin, tucking the ends under.

  8. Second Rise (45 – 60 min).
     Cover loosely. The loaf should puff by about a third—not double.

  9. Bake (175 °C / 350 °F, 30 – 35 min).
     The top will be deep golden; an instant-read thermometer in the centre should hit ~93 °C (200 °F).

  10. Sugar Syrup Gloss.
      While the babka bakes, simmer sugar + water until clear. Brush the hot loaf immediately out of the oven—don’t be shy, use it all! It soaks in and leaves a photo-ready sheen.

ngredients

For the dough:

• 3 ½ cups (440g) all-purpose flour

• 1 packet (7g) instant yeast

• ¼ cup (50g) sugar

• ½ tsp salt

• ¾ cup (180ml) warm milk

• 2 eggs, room temp

• 1 tsp vanilla extract

• 100g (7 tbsp) unsalted butter, softened

For the chocolate filling:

• 100g (3.5 oz) dark chocolate, chopped

• 50g (¼ cup) unsalted butter

• 2 tbsp cocoa powder

• ¼ cup (50g) sugar

• Pinch of salt

For the sugar syrup: (optional- If you don’t do this just brush butter onto it when fresh out the oven)

• ¼ cup (50g) sugar

• ¼ cup (60ml) water

Instructions

1. Make the dough:

   • In a bowl or stand mixer, mix flour, yeast, sugar, and salt.

   • Add warm milk, eggs, and vanilla. Knead until combined.

   • Add softened butter gradually and knead for about 8–10 minutes until smooth and elastic.

   • Cover and let rise until doubled (about 1.5–2 hours or overnight in the fridge).

2. Make the filling:

   • Melt butter and chocolate in a saucepan or microwave.

   • Stir in cocoa, sugar, and salt. Let cool to a spreadable consistency.

3. Shape the babka:

   • Roll the dough into a large rectangle (about 30x40cm).

   • Spread the chocolate filling evenly.

   • Roll up tightly from the long side like a log.

   • Slice the log in half lengthwise, then twist the two halves together, cut sides facing up, into a braid.

4. Place into a greased loaf tin and let it rise again for 45–60 minutes.

5. Bake at 175°C (350°F) for 30–35 minutes, or until golden and cooked through.

6. While baking, make sugar syrup by simmering water and sugar until dissolved. Brush over hot babka once it’s out of the oven for that beautiful glossy finish.