Baking · serves 2

Chocolate Babka

The dough is twisted so the chocolate layers show on the outside.

130 min A proper cook Vegetarian

Ingredients

  • 180ml lukewarm milk
  • 7g dried yeast
  • 3 tbsp caster sugar
  • 350g plain flour
  • 1/2 tsp salt
  • 50g butter, softened
  • Filling: 60g butter, 60g dark chocolate, 2 1/2 tbsp icing sugar, 2 tbsp cocoa
  • Syrup: 60g caster sugar, 60ml water

Method

  1. Bloom the yeast with 1 tbsp sugar in the milk, 5 minutes.
  2. Flour, remaining sugar and salt mixed, yeast poured in to a rough dough.
  3. Knead to a smooth ball, then work the butter in. It gets messy before it gets glossy — keep kneading.
  4. Prove until doubled.
  5. Melt the filling butter and chocolate, stir in icing sugar and cocoa, cool until spreadable.
  6. Roll the dough into a rectangle, spread the filling, roll up tightly.
  7. Slice the log lengthways down the middle, then twist the two halves around each other with the cut sides facing up.
  8. Into a lined loaf tin, proved 45 minutes. 180°C for 40 minutes.
  9. Boil the syrup and brush it over the moment it comes out.

Questions people ask about Chocolate Babka

How long does Chocolate Babka take?

About 130 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Chocolate Babka?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Chocolate Babka ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chocolate Babka vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Chocolate Babka?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Chocolate Babka?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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