Mama Living Abroad

Chocolate Babka

Babka is a sweet, buttery yeast bread. One of the things I really can’t resist is fresh and warm chocolate babka. Each bite takes me back to Friday afternoons in Jerusalem. I have always drank my tea with a slice of rich and delicious Babka from one of the local bakeries. This cake has many variations, but something about the chocolate makes it so homey.
Although it’s possible to leave the dough at room temperature for the first rise, I highly recommend placing it in the fridge for at least 8 hours. The dough will be much easier to work with, and the flavors will blend together better. This recipe may look complicated, but it’s easy once you get the hang of it and well worth the effort! I highly recommend using a kitchen food scale and measuring the ingredients!

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Chocolate Babka

Babka is a sweet, buttery yeast bread. One of the things I really can’t resist is fresh and warm chocolate babka.
Kosher, Dairy
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Servings: 2 loaf-sized babkas


For the dough:

  • 1 stick (110 grams) unsalted butter
  • 2/3 cup (150 ml) milk
  • 3 1/2 cups (500 grams) all-purpose flour
  • 1/3 cup (70 grams) granulated sugar
  • 1 tablespoon (10 grams) active dry yeast
  • 2 large eggs
  • 1/2 teaspoon salt
  • butter or natural oil for greasing

For the chocolate filling:

For brushing

  • 1 egg
  • 1 tablespoon (15 ml) milk or water


Make the dough:

  • Melt the butter in a microwave-safe bowl.
  • Add the cold milk and stir well.
  • Place flour, sugar, and yeast in a standing mixer fitted with the dough hook and mix on low speed until combined.
  • Add the eggs and milk mixture, and mix on medium speed until the dough comes together (2-3 minutes). Add salt.
  • Continue mixing for about 5-7 minutes on medium speed, until the dough is completely smooth, elastic, and shiny, and pulls away from the sides of the bowl. If the dough is not coming together add a tiny bit of water.
  • Place the dough in a large bowl brushed with oil, cover with plastic wrap or towel, and leave in the fridge for at least half a day or overnight. Or, if you are in a hurry, place the dough somewhere warm for about 1-2 hours.
    The dough will rise just a little- it won’t double in size!
  • Grease two loaf pans with oil or butter and line with parchment paper.
  • Divide dough in half and keep one half covered.
  • Roll out the dough on a lightly floured surface and shape it into a rectangle. Position the dough so that the long side is closest to you.

Shape the dough:

  • Place the roulades in the freezer for 15-20 minutes.
  • Preheat oven to 350°F/180°C.
  • With the cut sides facing up, carefully twist dough pieces around each other, then carefully lift them into the prepared pan. Repeat this process with the second roll.
  • Cover the pans loosely with plastic wrap or a towel and leave them to rise in a warm place for 40 minutes to 1 hour.


  • Mix egg and milk/water and then gently brush the cakes with the mixture.
  • Bake for 25-35 minutes until puffed and well browned. I like to use a thermometer to test doneness aiming for 190°F/90°C. If they brown too quickly, you can cover them with foil.
  • Let the cakes cool for a few minutes, then cover with a towel. That will keep the cakes soft and moist.
  • It will be hard, but let the cakes cool completely before slicing.


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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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