Home » Cinnamon Chocolate Babka Recipe aka Chocolate Bread

Cinnamon Chocolate Babka Recipe aka Chocolate Bread

Name: Cinnamon Chocolate Babka Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 160 min
Ingredients: 120 ml Warm milk (about 110 F); 60 ml Warm cream; 2 1/4 tsp Instant yeast (1 envelope); 4 tbsp Honey (or sugar); 2 Eggs (large); 4 tbsp Butter (unsalted, melted); 1 tsp Salt; 1/2 tsp Cinnamon powder; 450 grams Bread flour (or all-purpose flour); 60 grams Bread flour (all-purpose flour ); 200 grams Chocolate (semi-sweet chopped); 4 tbsp Cream; 50 grams Butter; 1 tsp Cinnamon powder; 1 Egg yolk (see note above); 2 tbsp Cream; 4 tbsp Simple syrup

Published -Nov 26, 2012 Update -Mar 19, 2020 Veena AzmanovWords - 2091 words. About 11 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads.

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Easy Chocolate Babka - (Cinnamon Chocolate Bread)

This cinnamon chocolate Babka is the perfect treat for anyone who loves the combination of sweet bread and chocolate with a slight hint of cinnamon. Often referred to as a coffee cake, this is an Eastern European enriched yeast dough with chocolate. And similar to a cake, it is also treated with a splash of simple syrup to keep it moist.

Learn to make the best Chocolate Cinnamon Babka with this full-proof Cinnamon Chocolate Babka recipe. — Homemade Bread Babka made with cinnamon and chocolate

I bet you have tried this bread at some bakery and wondered how do they make it. My favorite way to eat this is to pull the layers apart revealing each fold. It took me a long time to realize that making it was so easy. And if you follow the progress pictures that I have prepared for you below, you will be surprised how easy this is.

I must also tell you that the smell of chocolate bread and that hint of cinnamon, all at the same time, is so intoxicating. It's like going to chocolate heaven - death by bread!! This is my Aadi's favorite treat. He calls it chocolate bread. Well, in general, he loves bread and he loves chocolate, so this is the best of both for him.

What is Babka?

Babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. like I did in one of the progress pictures below. And instead of the traditional fruit fillings, you add chocolate. I believe a traditionally Babka is supposed to be topped with streusel. My husband is a big fan of babka because it reminds him of his childhood.

About this Chocolate Babka Recipe

If you bake bread, this is a piece of cake. It's much easier than regular bread. Plus this is my no-fail recipe. I've made this recipe countless times. And it always works. So follow the exact recipe and you will have fun making it over and over again. In addition, check out some of my variations below for more ideas.

I must warn you though, this recipe has chocolate oozing all over and under it. So it's a bit messy on the hands but absolutely delicious on the pallet.

Learn to make the best Chocolate Babka with this full-proof Cinnamon Chocolate Babka recipe. — Homemade Bread Babka made with cinnamon and chocolate

Ingredients and Substitutes (Save/Pin)

Chocolate - I love to use a bar of good dark chocolate for the filling - minimum of 60% cocoa.
Cinnamon - You can omit if you don't like cinnamon. And yet, it enhances the flavor of the chocolate bread.
All-purpose flour - You can use bread flour as well. And yet, I personally prefer all-purpose flour in this recipe.
Yeast - I always use instant dry yeast and I always let it sit five mins so I can be sure the yeast is activating.
Cream in the egg wash - The cream in the egg wash contributes to the dark golden top which I love. And yet, if you prefer to have it less dark crust on top, I'd suggest going with the traditional egg wash of egg and water.
Simple syrup - This just makes sure the bread is moist and not too dry. We want the babka moist not soaked so go easy and don't' overdo the syrup. Simple syrup is just sugar and water boiled together.

Useful Tips and Tools

Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it's nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don't use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read - which stand-mixer is good for home bakers)
Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

How to Make Cinnamon Chocolate Babka aka Chocolate Bread (Save/Pin)

Make the dough

In a bowl - combine the milk, cream, yeast, and honey - set aside for 3 minutes.
Then add the eggs, melted butter, and cinnamon.
In a large bowl combine salt and flour - then add the yeast mixture
Use your hands or a wooden spoon to bring it all together.
Knead to form a soft, smooth and elastic dough - about 5 mins by hand on a floured surface or 3 mins on the stand mixer. Use the extra flour as needed for kneading.
Place in an oiled bowl, cover with cling/plastic wrap.
Leave in a warm place until double in volume. About 60 to 90 minutes

Make the Chocolate Spread

Place the chocolate, cream, and butter in a microwave-safe bowl or a double boiler.
Melt it on 50% power for one minute then as needed until completely melted
Set aside to cool.

Pleating the Chocolate Babka

Transfer the dough to a floured surface. Roll out the dough on to about 1/8 inch thick.
Spread the cooled chocolate mixture on to the surface of the dough leaving 1/2 inch all around to seal.
Roll like a jelly roll - seam side up.
Cut the roll in the middle dividing it into two lengthways. This is a bit messy so work carefully.
Pleat the two parts into each other. (see pictures below)
Place into a greased loaf pan or baking tray. (I used a round baking tray)
Cover with cling wrap and let rest in a warm place for about 30 to 45 minutes.
Prepare the sugar syrup by simply boiling the water and sugar for 3 to 4 minutes - let cool

Baking the Chocolate Babka

Preheat the oven at 180 C / 360 F
When almost doubled in volume - brush with the egg wash and bake for 20 minutes
After 20 minutes - Brush with sugar syrup - this will keep it moist and prevent the chocolate from burning.
Continue baking for another 10 minutes until lightly golden on top. About 30 to 40 minutes of total baking time.
When baked completely - cool for 10 minutes in the pan.
While still warm Invert on to a serving platter. (because once the chocolate cools it may be difficult to get it out of the pan)
Enjoy!

Progress pictures - this one was made in a loaf pan

I made this for my husband's birthday dinner and didn't do justice to the pictures. And yet, this is how you would do the traditional loaf pan method. Sorry, it got over before I could take pictures of the finished loaf.

Frequently asked questions

How do you store chocolate babka?

A chocolate babka will stay fresh at room temperature for 3 to 4 days. Make sure to store it in an airtight container so it won't dry out. You can even freeze it well wrapped in plastic first then aluminum foil for up to a month. Make sure to thaw it in the fridge overnight. Reheating in a hot oven at 170C for about 10 minutes and it will be just as freshly baked babka.

Why do you add simple syrup?

The purpose of the simple syrup is to add a touch of moisture and a nice shiny glaze on the babka. It's when you overdo the syrup the babka becomes soggy and loses its edge. Remember this is bread so it will soak up syrup but you don't want to add more than the recommended amount.

What else can I use instead of chocolate in babka?

Chocolate and cinnamon are the most commonly found babka in many bakeries. You can make only cinnamon with brown sugar and skip the chocolate, or make only chocolate and skip the cinnamon.
For more variations, you may like to try Halva Babka (just simply crumble any flavored halva and roll it up) or even pecan pie babka (using my pecan filling from the Pecan Pie Hamantashen recipe).
My son's favorite is Nutella. And everything tastes better with Nutella! Make Nutella Babka.

Tips for the perfect babka

Babka uses an enriched yeast dough, which can be made quickly. And yet, if you want to enhance the flavor of yeast doughs, let it rise overnight in the fridge rather than on the countertop. The cool slow rise really adds a nice depth of flavor just like you get in a bakery.
Babka is traditionally made in a loaf pan, but, don't be afraid to try something new - like I have used a round baking pan.
Keep all your equipment on hand before you spread the chocolate. This keeps the mess to a minimum.
To make cutting and twisting easier, chill the rolled dough for 15 minutes after you spread the chocolate. The butter in the dough will chill and make it easier to divide and twist.
This is an enriched dough, so if you find that the top is getting too dark before it fully baked, tent it loosely with a foil.

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