This best chocolate babka (eggless) is rich, smooth, and chocolaty. Every bite is deliciously decadent with the beautiful art of chocolate swirls. Try this recipe once, and I bet you will bake it frequently.
Chocolate babka bread is a sweet braided bread with a luscious, decadent chocolate filling. This babka bread is perfect for any occasion, holidays, breakfast, and anytime snacking.
As I already mentioned in my previous Blueberry Cream cheese Babka, it is half bread, half cake, and amazingly great to eat. If you are a lover of chocolate, this recipe is for you. This yeast-based dough is sweet, soft, and buttery, and the luscious chocolate filling is utterly delicious. I bet no one can stop eating with a slice or two.
About Best Chocolate Babka (Eggless)
You can follow any bread or brioche recipe as per your wish. I chose my favourite Sweet Buttermilk Bread /Eggless Bread recipe. Also, the filling is luscious dark chocolate which goes well with the sweet buttermilk bread. Trust, the sweet buttermilk with the dark chocolate filling was delicious and finger-licking good.
The babka may look so complicated with the beautiful chocolate swirls and look like a puzzle. The process is easy and fun. I bet you will enjoy it. Perfecting the braiding comes out only by practice. Follow my step-by-step wise picture preparation to nail the swirls.
Ingredients need to make this recipe
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- all-purpose flour
- buttermilk
- honey
- unsalted butter
- oil
- instant yeast
- baking soda
- sugar
- salt
- water
Chocolate filling for babka
- dark chocolate chips
- butter
How is chocolate babka (eggless) made?
The making of Babka is the same as making a regular bread recipe. Firstly add honey to the buttermilk and mix well. In a stand mixer with a dough hook attachment, add all-purpose flour, instant yeast, baking soda, sugar, and salt and combine well in a stand mixer. Then add the buttermilk mixture and run the mixer until it forms a dough. Then add unsalted butter and oil and let it mix until it forms a smooth, shiny dough. Transfer the dough into a bowl and cover well for the first proof. It takes about 1 ½ hours to rise. Wait until the dough has well risen. Now punch the dough to deflate the gas.
Rolling the dough
Roll out dough on a lightly floured surface and shape it into a rectangle according to your loaf pan size. Spread melted chocolate using an offset spatula over the rolled rectangle dough. Using both hands roll up the rectangle as shown and seal well.
Shaping the dough
Using a knife, gently cut the log leaving the top edge shown. Divide the halves, with the cut layers facing up. Now plait the dough as shown and seal well. Gently lift the dough into the loaf pan. Squeeze the end of the dough and place it. Cover the pan for a second rise until it rises doubled in size.
Preheat the oven to 180 * C and bake the babka dough for 30 to 35 minutes until the top turns golden brown. Remove the pan from the oven. Let it cool in the pan for only eight to ten minutes. Transfer the babka from the pan onto a cooling rack. Smear some butter on the babka and cover the bread with a kitchen towel. Do not slice immediately. Wait at least six to eight hours to cut a perfect slice.
Step-by-step preparation of the best chocolate babka ever
Add honey to the buttermilk and mix well until it combines well.
In a stand mixer, add all-purpose flour, instant yeast, baking soda, salt, and sugar as shown. Gently mix the flour mixture on low speed for a few seconds.
Then add buttermilk to the flour mixture and run the stand mixer for five to six minutes. Now switch off the power. Scrape the dough from all the sides until the dough mixture combines well. Add a teaspoon of unsalted room temperature butter and start kneading on high speed for four to five minutes.
You can see that the smooth, soft, shiny dough is ready. Check the dough by Window Pane Test. Just stretch the dough and see if the dough doesn’t break. If so, the dough is perfect.
Grease a bowl and transfer the dough and smear oil on top of the dough. Cover the bowl with a kitchen towel or cling wrap.
Allow the dough to rise for 11/2 to 2 hours or until it doubles in size. Punch down the dough to deflate the air.
Before working on the dough, melt dark chocolate chips with a teaspoon of unsalted room temperature butter for 20 to 25 seconds in a microwave.
Make sure the chocolate chips completely melt. Now the chocolate is ready to spread onto the babka bread.
Roll out dough on a lightly floured surface and shape it into a rectangle according to your pan size.
Spread a thick layer of luscious chocolate onto the rolled-out dough. The chocolate consistency for spreading is essential. If the chocolate is runny, refrigerate for a few minutes to get the spreadable consistency. And If the chocolate mixture is thick, microwave for a few seconds to loosen it.
Using both hands roll up the rectangle as shown and seal well.
Shaping the dough
Shaping the babka is up to your choice. Using a knife, gently cut the log into two halves. Divide the halves, with the cut layers facing up. Now plait the dough as shown and seal well.
Gently lift the dough into the loaf pan. Squeeze the end of the dough and place it. Cover the pan for a second rise until it rises doubled in size.
Preheat the oven to 180 * C and bake the babka dough for 30 to 35 minutes until the top turns golden brown. Remove the pan from the oven. Let it cool in the pan for only eight to ten minutes.
Serving suggestion
Transfer the babka from the pan onto a cooling rack. Smear some butter on the babka and cover the bread with a kitchen towel. Do not slice immediately. Wait at least six to eight hours to cut a perfect slice. Serve as it with a cuppa coffee or milk or toast the slice.
Storing suggestion of chocolate babka (eggless)
This recipe is a saviour for mothers during holidays! Bake big batches ahead of the holidays, store, and enjoy spending quality time with family and friends.
Bake as many for your family and follow these simple tips.
Before wrapping with the cling film, let the babka bread cool completely. Freeze it, and it will stay fresh for up to three months. Before serving, thaw to room temperature and microwave for a few minutes, or toast on a gas top.
If you love this recipe, you may like to try these too.
Sandwich Bread (APF/WWF) Eggless Bread
Whole Wheat Bread/ Eggless Bread
Eggless Dried Fruit Bread Recipe
Eggless Butterless Banana Bread
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/ or comment below, which means a lot to me. Happy Baking!
The Best Chocolate Babka Ever
Equipment
Ingredients
- 4 cup all-purpose flour
- 1 cup buttermilk
- ½ cup honey
- 1 teaspoon instant yeast
- ¼ teaspoon baking soda
- 2 tbsp unsalted butter
- 2 tablespoon oil
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ cup water ( as per the requirement. It may vary according to the flour)
Chocolate filling for babka
- 1 cup dark chocolate chips
- 2 teaspoon butter
Instructions
- Add honey to the buttermilk and mix well until it combines well.
- In a stand mixer, add all-purpose flour, instant yeas, baking soda, salt, and sugar as shown. Gently mix the flour mixture on low speed for a few seconds.
- Then add buttermilk to the flour mixture and run the stand mixer for five to six minutes. Now switch off the power. Scrape the dough from all the sides until the dough mixture combines well. Add a teaspoon of unsalted room temperature butter and start kneading on high speed for four to five minutes.
- You can see that the smooth, soft, shiny dough is ready. Check the dough by Window Pane Test. Just stretch the dough and see if the dough doesn’t break. If so, the dough is perfect.
- Grease a bowl and transfer the dough and smear oil on top of the dough. Cover the bowl with a kitchen towel or cling wrap.
- Allow the dough to rise for 11/2 to 2 hours or until it doubles in size. Punch down the dough to deflate the air.
- Before working on the dough, melt dark chocolate chips with a teaspoon of unsalted room temperature butter for 20 to 25 seconds in a microwave.
- Make sure the chocolate chips completely melt. Now the chocolate is ready to spread onto the babka bread.
- Roll out dough on a lightly floured surface and shape it into a rectangle according to your pan size.
- Spread a thick layer of luscious chocolate onto the rolled-out dough. The chocolate consistency for spreading is essential. If the chocolate is runny, refrigerate for a few minutes to get the spreadable consistency. And If the chocolate mixture is thick, microwave for a few seconds to loosen it.
- Using both hands roll up the rectangle as shown and seal well.
SHAPING THE DOUGH
- Shaping the babka is up to your choice. Using a knife, gently cut the log into two halves. Divide the halves, with the cut layers facing up. Now plait the dough as shown and seal well.
- Gently lift the dough into the loaf pan. Squeeze the end of the dough and place it. Cover the pan for a second rise until it rises doubled in size.
- Preheat the oven to 180 * C and bake the babka dough for 30 to 35 minutes until the top turns golden brown. Remove the pan from the oven. Let it cool in the pan for only eight to ten minutes.
SERVING SUGGESTION
- Transfer the babka from the pan onto a cooling rack. Smear some butter on the babka and cover the bread with a kitchen towel. Do not slice immediately. Wait at least six to eight hours to cut a perfect slice. Serve as it with a cuppa coffee or milk or toast the slice.
Notes
Nutrition
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