This Decadent Chocolate Babka is soft, buttery, and layered with rich chocolate filling and crunchy pistachios in every bite. The tender, slightly sweet dough cradles the gooey chocolate, while the sugar syrup adds a glossy, melt-in-your-mouth finish. It’s a show-stopping treat that’s perfect for breakfast, dessert, or anytime chocolate cravings hit!
Why you will love this recipe?
If you like rich, chocolatey treats, then this Decadent Chocolate Babka is definitely for you. It has soft, buttery layers of dough filled with gooey chocolate and a touch of crunchy pistachios in every bite.
Expert Tips for Best results!
- Use Lukewarm Water – Make sure the water is lukewarm, not hot, to activate the yeast without killing it. This helps the dough rise perfectly.
- Use Room Temperature Ingredients – Ensure your egg and butter are at room temperature. This helps the dough come together smoothly and makes it soft and tender.
- Don’t Skip the Resting Periods – Let the dough rise until doubled and allow the second rise after shaping. Proper resting makes the babka airy and light while keeping the layers distinct.
- Cool Before Slicing – Allow the babka to cool slightly before brushing with syrup or slicing. This keeps the filling from spilling out and ensures neat, beautiful slices.
- Optional Toppings – Sprinkle extra crushed pistachios or a light dusting of powdered sugar for a beautiful presentation and extra crunch.
How to make Decadent Chocolate Babka?
Step 1: Prepare the Dough
Begin by whisking together the flour, instant yeast, sugar, salt, and cornflour in a large bowl. Then, add the egg, lukewarm milk, oil, and vanilla extract. Mix until a rough dough starts to form.
Step 2: Knead the Dough
Next, knead the dough for 3-4 minutes until it begins to come together. This will help activate the yeast and form the dough’s structure.
Step 3: Incorporate the Butter
Now, gradually add the softened butter, one cube at a time. Knead well after each addition until the dough is smooth, elastic, and fully incorporates the butter.
Step 4: First Rise
Once the dough is smooth, place it in a greased bowl, cover with a cloth, and let it rise until doubled in size, about 1 to 1 1/2 hours.
Step 5: Prepare the Chocolate Filling
While the dough is rising, melt the chocolate and butter together in a heatproof bowl until smooth. Stir in the cocoa powder, sugar, and a pinch of salt. Then, add the cream or milk to make the filling smooth and spreadable. Let it cool slightly.
Step 6: Shape the Babka
Once the dough has risen, punch it down to release the air. Roll the dough into a rectangle about 10×12 inches. Spread the chocolate filling evenly over the dough, then sprinkle the crushed pistachios on top.
Step 7: Roll and Twist
Next, carefully roll the dough tightly from the long side into a log. Using a sharp knife, slice the log lengthwise to reveal the chocolate layers. Twist both strands of dough together, keeping the cut sides facing up.
Step 8: Second Rise
Place the twisted dough into a greased 9-10 inch round pan, tucking the ends underneath. Cover with a cloth and let it rise for another 30-45 minutes, or until puffy.
Step 9: Bake
Preheat the oven to 175°C (350°F). Once the dough has risen, bake for 25–30 minutes, or until the babka is golden brown and fully baked through.
Step 10: Make the Sugar Syrup
While the babka is baking, combine the sugar and water in a small saucepan. Cook over medium heat until the sugar dissolves completely, forming a syrup.
Step 11: Glaze the Babka
After removing the babka from the oven, immediately brush the warm syrup generously over the top. This will give it a shiny, sweet finish.
Step 11: Cool and Serve
Allow the babka to cool slightly before slicing. Enjoy the decadent layers of chocolate and pistachios with every soft, buttery bite.
Frequently Asked Questions
Can I freeze the babka?
Yes, babka freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Why isn’t my babka soft?
If your babka turns out dense, it may be due to under-proofing or over-kneading. Make sure the dough rises until doubled and handle it gently during shaping.
How should I store leftover babka?
Store it in an airtight container at room temperature for 2-3 days. You can also refrigerate for up to a week or freeze for longer storage.
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Recipe Card
Decadent Chocolate Babka
This Decadent Chocolate Babka is buttery, soft, and layered with rich chocolate and crunchy pistachios. Brushed with a glossy sugar syrup, each bite melts in your mouth, making it a perfect homemade treat for breakfast, dessert, or any chocolate craving.
Ingredients
For Dough
- 2 1/2 cups all-purpose flour (315g)
- 1 1/2 tsp instant yeast
- 3 tbsp sugar (37g)
- 1/2 tsp salt
- 1 tbsp cornflour (corn starch)
- 1 large room temperature egg
- 1/2 cup lukewarm milk (120 ml)
- 4 tbsp softened unsalted butter (60g)
- 2 tbsp oil (30 ml)
- 1/2 tsp vanilla extract
For Filling
- 75g chopped dark chocolate
- 3 tbsp unsalted butter (45g)
- 3 tbsp cocoa powder
- 3 tbsp sugar
- Pinch of salt
- 1tbsp cream or milk
- 2–3 tbsp crushed pistachios
For Sugar Syrup
- 1/4 cup sugar (50g)
- 3 tbsp + 1 tsp water (50 ml)
Instructions
- In a large bowl, whisk together the flour, yeast, sugar, salt, and cornflour.
- Add the egg, lukewarm milk, oil, and vanilla extract. Mix until a rough dough forms.
- Knead the dough for 3-4 minutes until it starts to come together.
- Gradually add the softened butter, one cube at a time, kneading well after each addition until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1-1 1/2 hours.
- While the dough is rising, prepare the chocolate filling by melting the chocolate and butter together. Stir in cocoa powder, sugar, salt, and cream or milk until smooth. Let it cool slightly.
- Once the dough has risen, punch it down and roll it into a 10x12 inch rectangle.
- Spread the chocolate filling evenly over the dough and sprinkle crushed pistachios on top.
- Roll the dough tightly from the long side to form a log.
- Slice the log lengthwise with a sharp knife and twist the two strands together, keeping the cut sides facing up.
- Place the twisted dough into a greased 9-10 inch round pan, tucking the ends underneath. Cover and let rise for 30-45 minutes until puffy.
- Preheat the oven to 175°C (350°F) and bake the babka for 25-30 minutes, or until golden brown and fully baked.
- While baking, make the sugar syrup by combining sugar and water in a small saucepan. Cook until the sugar dissolves completely.
- Brush the warm syrup over the freshly baked babka for a glossy finish.
- Allow the babka to cool slightly before slicing and serving.
