Chocolate Babka : the easy recipe

chocolate babkachocolate babka
If you are looking for a yummy recipe that is easy to make during the weekend, I suggest this chocolate Babka recipe. This recipe is relatively easy to make and can be declined with several flavors.

A Babka chocolate brioche : the easy recipe

Babka or bobka is a cake from Eastern Europe. It looks like the Alsatian kouglof. The recipe is still relevant in Poland as in the Polish diaspora, and especially in New York, in Montreal, but also in the north of France where a strong community of Polish origin has been concentrated since the 1920s.

Babka is associated with Eastern European Jewish tradition. Candied fruit is replaced by cinnamon or chocolate and it is sometimes garnished with streusel.


600 g flour

70 g sugar

240 g of slightly warm water

1 teaspoon salt

100 g neutral oil

2 eggs

20 g fresh crumbled baker’s yeast (or a sachet of dehydrated baker’s yeast)

For the inside

Chocolate spread

Flaked almonds

I advise you to use a spread – like Nocciolata or the one of your choice. I tried a recipe to make the chocolate filling myself and the result was not convincing enough in my opinion.

chocolate babka


In a bread machine or a food processor fitted with a kneader or the large bowl, place all the ingredients and knead until you obtain a smooth ball which peels off the edge of the bowl effortlessly. Cover it and let it double in volume.

When the dough has doubled in size, place it on the lightly floured work surface. The dough is ultra easy to work.

Degas by pressing it well then separate it in half.

I made a babka in the form of a cake and the rest in individual format. To do this, spread the two balls the width of your cake molds and long enough to obtain a thickness of about 2 to 3 mm. Distribute the filling on each rectangle, spread well. For the cake size, roll the rectangle and cut in half. Braid the two strands and place the braid in your mold previously covered with parchment paper.

For the miniature version, fold in half, then again in half the rectangle. Cut strips of about two centimeters and make like a knot with the dough strand.

Let rise at least 1 hour before baking 25/30 minutes in an oven preheated to 160°C and fifteen minutes for individual formats.

Once out of the oven, place the brioches on a rack and sprinkle with icing sugar.


The buns freeze very well.

Other baking recipes :

chocolate babka


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