Better Than Bakery: Homemade Chocolate Babka Recipe

Chocolate Babka is a beloved sweet bread with rich Eastern European roots, known for its beautifully twisted layers of soft dough and deep chocolate filling. This lighter take on the traditional babka delivers the same decadent flavor and eye-catching swirls but with a few smart swaps to make it a more mindful indulgence. Perfect for brunches, holidays, or a cozy weekend bake, this babka strikes the perfect balance between comfort and wellness.

Why You’ll Love This Recipe

Decadent, yet lighter – Satisfies chocolate cravings without going overboard
Perfectly soft texture – Fluffy, slightly sweet dough that feels indulgent
Impressive presentation – A show-stopping twist that looks as good as it tastes
Freezer-friendly – Great for make-ahead or enjoying one slice at a time

Ingredients

For the Dough:

• 2¼ tsp active dry yeast
• ½ cup warm skim milk (about 110°F)
• 2 tbsp granulated sugar
• 2 cups all-purpose flour
• 1 egg
• 2 tbsp light butter, melted
• ¼ tsp salt
• ½ tsp vanilla extract

For the Chocolate Filling:

• ⅓ cup mini dark chocolate chips or chopped dark chocolate
• 2 tbsp unsweetened cocoa powder
• 1½ tbsp light butter
• 1 tbsp maple syrup or honey
• Pinch of salt

Optional Glaze (for shine):

• 1 tbsp maple syrup + 1 tbsp warm water

Instructions

Activate the Yeast:

In a small bowl, combine the warm milk, sugar, and yeast. Let sit for 5–7 minutes until foamy.

Make the Dough:

In a mixing bowl, combine flour, salt, and the yeast mixture. Add the egg, melted butter, and vanilla extract. Mix until a dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

In a small saucepan, melt the butter and stir in cocoa powder, maple syrup, and salt. Remove from heat and fold in the chocolate chips. Let cool slightly until spreadable.

Assemble the Babka:

Punch down the dough and roll it out into a rectangle (roughly 10×14 inches). Spread the chocolate filling over the dough, leaving a small border. Roll the dough tightly into a log from the long edge. Slice the log lengthwise down the center, then twist the two halves together with the filling sides facing up.

Bake:

Transfer the twisted dough into a loaf pan lined with parchment paper. Cover and let rise again for 20–30 minutes.
Bake at 350°F (175°C) for 30–35 minutes, or until golden brown and cooked through.

Optional Glaze:

Brush the top with the maple glaze while warm for extra shine.

Nutritional Information

• Calories: 170
• Fat: 6g
• Carbs: 23g
• Protein: 4g
• Fiber: 2g
• Sugar: 7g

Tips for Success

• Don’t rush the rise: Letting the dough rise fully ensures a soft, fluffy texture.
• Use parchment paper: Makes transferring and cleaning up much easier.
• Let cool before slicing: Slicing too soon can smudge the swirl — patience pays off!
• Customize the filling: Add chopped nuts, cinnamon, or even orange zest for variety.

Why This Recipe Works

This lightened-up babka keeps all the soul-satisfying flavor of the classic, but with thoughtful tweaks to reduce fat and sugar. By using dark chocolate, a modest amount of butter, and sweeteners like maple syrup, the result is still rich and satisfying — just a bit more balanced for everyday enjoyment.

This Chocolate Babka is proof that you don’t have to sacrifice flavor for a lighter lifestyle. With a few clever adjustments, you can enjoy a stunning, bakery-worthy treat that’s perfect for sharing (or savoring solo with a warm drink). Whether it’s for a special occasion or a slow Sunday morning, this recipe delivers comfort and elegance in every beautiful slice.