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The Best Chocolate Babka Ever/ Easy chocolate Babka bread (Eggless)

Published: May 28, 2022 · Modified: Mar 31, 2023 by JAYANTHY · This post may contain amazon or my other affiliate links · Leave a Comment

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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.

Blueberry Cream cheese Babka

Sandwich Bread (APF/WWF) Eggless Bread

Whole Wheat Bread/ Eggless Bread

Homemade Scones Recipe

Eggless Dried Fruit Bread Recipe

Eggless Butterless Banana Bread

Sweet Milk Bread

How to make Star 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

Jayanthy Asokan
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Proofing Time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs 15 minutes mins
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Eastern European
Servings 5
Calories 767.3 kcal

Equipment

Microwave Convection Oven
Stand mixer
12" loaf pan
Wide bowl
Rolling Pin
Spatula
silicon mat

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
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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

Firstly ,first proof is important to allow the yeast and gluten to develop and it helps in enhancing the flavour of the Bread.
And the second proof is also important to get a high risen airy and light Bread Loaf.
Do not over- proof the babka bread dough as it result in an un pleasant yeast flavour.
Do not over – proof at second stage as it end up with a babka loaf where the crust separates from the Loaf.
Always buy good branded fresh yeast.
Home-made Babka bread will stay fresh for two to three days only on the kitchen counter. You can freeze it for up to two months. Before serving, thaw babka and serve with cuppa milk or toast the slice with butter.

Nutrition

Serving: 2sliceCalories: 767.3kcalCarbohydrates: 128.2gProtein: 15.9gFat: 21.6gSaturated Fat: 13.2gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 4.8gTrans Fat: 0.1gCholesterol: 10.8mgSodium: 394.3mgPotassium: 440.9mgFiber: 4.8gSugar: 43.1gVitamin A: 142.8IUVitamin C: 0.4mgCalcium: 183.1mgIron: 5.3mg
Keyword babka, chocolate babka, chocolate, easy babka, the best babka, eggless, eggless babka
Tried this recipe?Let us know how it was!
The Best blueberry cream cheese babka
It is the most delicious recipe for Baka filled with blueberry jam and cream cheese filling. It is perfect for the holidays and breakfast and brunch for the kid's lunch box.
Check out this recipe
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Filed Under: Baked Goodies, Breads, Breakfast, Eggless Bakes Tagged With: babka, chocolate babka, eggless babka, eggless chocolate babka

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Hi, I'm Jayanthy! Growing up cooking with my mom gave me the opportunity to learn some of my family’s traditional heirloom recipes, I’m very happy and proud to share those unique comfort food recipes here with great honor.

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