Tested till perfect Chocolate Babka
Chocolate Babka
Photography by Felix Wedgwood

Chocolate Babka

 This yeast coffee cake, named after the Yiddish or Polish baba, or grandmother, is often found in Jewish bakeries or delis.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes Stand: 2 hours 30 minutes
  • Total time 35 minutes
  • Portion size 2 loaves, 8 slices each


  • 3/4 cup 3/4cup2% reduced fat milk or homogenized milk
  • 1 pkg 1pkgactive dry yeast, (or 2-1/4 tsp/11 mL)
  • 1/3 cup 1/3cupgranulated sugar
  • 1/3 cup 1/3cupunsalted butter, softened
  • 3/4 tsp 3/4tspsalt
  • 3 3eggeggs
  • 3-1/4 cups 3-1/4cupsall-purpose flour, (approx)


  • 1/4 cup 1/4cupunsalted butter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1/2 cup 1/2cupcocoa powder


  • 1/3 cup 1/3cupall-purpose flour
  • 1/4 cup 1/4cupgranulated sugar
  • 3 tbsp 3tbspunsalted butter
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In saucepan, heat milk over medium-low heat just until warm to the touch (100°F/38°C); pour into large bowl. Sprinkle with yeast; let stand until foamy, about 10 minutes. Transfer to stand mixer.

To mixer, add sugar, butter, salt and 2 of the eggs; whisk to combine. Add 3 cups (750 mL) of the flour; mix until dough is smooth, elastic and comes away from bowl, adding spoonfuls of remaining flour if necessary, about 10 minutes. Transfer to lightly floured surface; knead into ball.

Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.

Punch down dough; divide in half. Roll out each half into 18- x 7-inch (45 x 18 cm) rectangle.

Filling: Spread butter over each rectangle, leaving 1/2-inch (1 cm) border on 1 long side. Mix sugar with cocoa; sprinkle over butter. Starting at long buttered side, roll up tightly into log; pinch edge to seal, brushing with water if necessary.

Fold each log in half; twist twice and pinch open ends together to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover with greased plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.

Whisk remaining egg with 2 tsp (10 mL) water. Brush over loaves.

Streusel: Stir flour with sugar. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Sprinkle over loaves.

Bake in 350°F (180°C) oven until browned and bottoms sound hollow when tapped, 35 to 40 minutes. Remove from pans; let cool on racks.

Nutritional Information Per slice: about

cal 257 pro 5g total fat 11g sat. fat 6g
carb 37g fibre 2g chol 59mg sodium 126mg
potassium 138mg

% RDI:

calcium 3 iron 14 vit A 10 folate 33
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