Chocolate Babka is a rich, yeasted loaf swirled with chocolate and layered like a dream. With roots in Eastern European Jewish baking, this bread is buttery, slightly sweet, and perfect for brunch, dessert, or an indulgent afternoon coffee.
In a large bowl (or stand mixer bowl), whisk together flour, sugar, yeast, salt, and cinnamon.
Add warm milk, eggs, and vanilla. Mix until a shaggy dough forms.
Knead (by hand or with dough hook) for 6–8 minutes, then gradually add the softened butter, one cube at a time, mixing well between additions.
Continue kneading until the dough is soft, elastic, and slightly sticky.
Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled.
In a saucepan, melt butter and chocolate over low heat.
Stir in brown sugar, cocoa powder, and a pinch of salt. Let cool slightly before spreading.
Punch down the risen dough and roll it out on a lightly floured surface into a 10x14 inch rectangle.
Spread the chocolate filling evenly over the dough.
Starting from the long side, roll the dough into a tight log.
Cut the log lengthwise down the middle, exposing the chocolate swirls.
Twist the two strands around each other, keeping the cut sides facing up, then tuck the ends under.
Transfer to a greased 9x5 inch loaf pan. Cover and let rise again for 45 minutes.
Preheat oven to 350°F (175°C).
Bake babka for 40–45 minutes, or until golden and a skewer inserted comes out mostly clean.
While babka bakes, make syrup by combining sugar and water in a saucepan. Bring to a boil until sugar dissolves.
Brush the hot syrup generously over the babka right after it comes out of the oven.
Serve warm in thick slices with coffee, espresso, or chai.
Toast leftovers lightly and slather with butter.
Babka freezes beautifully — just slice and wrap well.
8 servings