Chocolate Babka

by Adina Frid

This is a relatively complex recipe, with several stages, but fun to make,
and really delicious to eat!

YIELDS: 3 loaves



  • 1 cup lukewarm water
  • 1 Tbsp. dry yeast
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 3/4 cup oil
  • 2 eggs
  • 5 cups flour
  • 1 tsp. salt


  • 1 1/4 cups confectioners sugar
  • 1 1/4 cups white sugar
  • 1 1/4 cups cocoa powder
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/3 cup oil
  • 6 Tbsp. hot water


In a large mixing bowl, combine yeast, water, and sugar. Leave to bubble for 8-10 minutes.

Add eggs and oil to the bowl. Mix.

Add flour and salt to the mixture. Mix well.

Knead the dough for 5 minutes, until soft and not sticky. Add more flour if needed.

Leave the dough to rise for 1 hour.

In the meantime, prepare the chocolate filling:

Mix together the sugars, cocoa, vanilla, salt and oil.

Add hot water, 1 Tbsp. at a time, mixing to create a pourable but thick consistency.

When risen, divide the dough into 3 pieces.

Roll out one piece of dough into a large rectangle, roughly 1/4 inch thick.

Spread 1/3 of the filling all over the dough.

Roll the dough into a long log shape.

Fold the log in half. Twist the 2 halves together.

Place in loaf tin (English cake).

Optional: Brush the tops of the cakes with egg before baking.

Bake at 350°F / 180°C for 40 minutes.


Alternative cinnamon filling:
Mix 3/4 cup sugar with 3 Tbsp. cinnamon.
Pour or spray oil on each piece of rolled out dough, spreading it across the whole rectangle.
Generously sprinkle the cinnamon/sugar mixture on the whole rectangle.
Roll and twist as described above.