Type and press ENTER
Hit ESC to close
Screen shot 2021 01 04 at 14.02.21
Recipe & image courtesy of Gem Pack Foods

Chocolate babka

Best on the day, this fudgy chocolate babka is easy to wrap and take with you to share with a friend alongside a good cup of coffee.

Serving: 1 loaf
Time: 5 hours
Difficulty: Medium


For the bread:

  • 10g instant yeast
  • 175g lukewarm water
  • 530g plain flour
  • 100g granulated sugar
  • A few pinches of salt
  • 3 large eggs
  • 150g room temperature butter, cubed
  • Oil

For the Filling:

  • 180g dark chocolate
  • 120g butter
  • 42g cocoa powder
  • 105g powdered sugar / icing sugar

For the Simple Syrup:

  • 80g granulated sugar
  • 80g water


  1. Add the instant yeast to the lukewarm water, stir together and leave to bloom for 8 minutes.
  2. In a mixing bowl, add 530g plain flour, 100g granulated sugar and a few pinches of salt. Attach the dough hook to your stand mixer and start on medium-low speed. Add in 3 large eggs and let run until combined. Add in the yeast mixture.
  3. Let the mixer run on medium-low until a ball of dough forms. Stop the mixer, add the cubed butter in and let run on medium-low for 8 - 10 minutes or until the dough becomes smooth.
  4. Grease a large mixing bowl with a little oil and place the ball of dough in. Cover with a damp tea towel and proof for 1 1/2 - 2 hours in a warm place (the oven with just the light on can work well) or 12 - 24 hours in the fridge. The dough should be doubled in size.
  5. Once ready, divide the dough into 2 equal pieces and set the second piece into cling film and put in the fridge until you are ready to use.
  6. Roll the dough on a floured work surface with a rolling pin, into a rectangle that’s roughly half an inch thick.
  7. In a medium pot, melt 120g of butter. While melting, roughly chop 180g of good dark chocolate and add that into the butter. When melted and smooth, turn the heat down and add 105g of icing sugar and 42g of cocoa powder.
  8. Whisk until everything is combined and smooth. Allow the chocolate to cool slightly before spreading. Spread the chocolate all over the dough, leaving a few centimetres at the edges. Brush the edges down with water.
  9. Roll the dough up, ensuring the edges are closed and, using a bread knife, cut length weighs in half. Optionally, you can chill the rolled down for a while in the fridge to let the chocolate solidify, making it easier to work with.
  10. With the two halves, roll one side of the ends together and braid the dough, ensuring the braids are tight while not tearing the dough. Set in a grease and lines 2lb baking tin, cover with a damp towel again and proof for 1 - 1 1/2 hours at room temperature.
  11. Set the oven to pre heat at this stage to 190°C when there is approx 10 minutes left of proofing. This will be ready when a wet finger leaves a slight dent and doesn’t fully spring back.
  12. Bake for 30 - 35 mins or until a skewer comes out clean (The chocolate will still be liquid so note there may be some on the skewer)
  13. While this is still baking, make a simple syrup by dissolving 80g of Gem Granulated Sugar into 80g of water.
  14. As soon as the babka is out of the oven, brush down with the syrup. This will leave a great finish but will also help preserve the bread for longer.


If you don't manage to finish this delicious loaf within a day of baking (although, we can't imagine how that would happen), the slightly stale loaf makes for a delicious and decadent French toast.