The Best Chocolate Babka: Rich, Soft, and Holiday-Ready
Is it really the holidays if your kitchen doesn’t smell like sugar, citrus, and freshly baked bread? Enter this showstopping Chocolate Babka from pastry chef Rose Wilde — a creation by the brilliant Rose Wilde that hits every note: luxurious, deeply flavorful, and irresistibly glossy.
This babka isn’t your average sweet bread. It’s plush and tender thanks to olive oil (not butter!), swirled with a velvety chocolate–prune filling, and finished with an anise-scented syrup that makes each slice sparkle — both visually and on your taste buds. But let’s talk about the real magic: prunes.
Why Chocolate and Prunes Are a Power Couple
California Prunes bring natural sweetness, deep flavor, and unmatched moisture to this babka’s filling. Blended with dark chocolate and cocoa, prunes create a rich, fudgy spread that tastes like something between a brownie and a fruit truffle — without being overly sweet. Bonus: prunes help keep the swirl soft and shapely, so every slice looks as good as it tastes.
How to Shape Chocolate Babka Like a Pro (But Without the Stress)
Shaping a babka might look intimidating, but we promise — if you can roll cinnamon rolls or braid challah, you’ve got this. The key is confidence, a little flour, and not worrying about perfection. The chocolate–prune swirl will do all the heavy lifting when it comes to the wow factor.
Step-by-Step Babka Shaping
1. Divide the Dough
After the first rise (or after chilling overnight), divide the dough into two equal pieces — one for each loaf.
2. Roll It Out
Lightly flour your surface and roll one piece of dough into a rectangle about 15 × 11 inches. Aim for even thickness — around ¼ inch is great.
3. Spread the Filling
Use an offset spatula or the back of a spoon to spread half the prune–chocolate filling evenly across the dough. Go edge to edge for maximum swirl coverage!
4. Roll It Up
Starting from one of the long sides, roll the dough into a tight log, like you would with cinnamon rolls. Try to keep it snug, but don’t worry if it gets a little messy — it’s all part of the charm.
5. Slice and Twist
- With the cut sides facing up, twist the two strands together, gently overlapping them like a rope. Pinch the ends to seal.
- Cut the log in half crosswise, so you have two shorter logs.
- Take one of the short logs and slice it in half lengthwise, exposing all that gorgeous filling.
6. Transfer to Pan
Lift the twisted dough carefully into your parchment-lined loaf pan. Don’t worry if it looks a little wild — it will rise beautifully and settle into the pan.
7. Repeat
Repeat steps 2–6 with the second half of dough and filling for your second babka.
8. Final Rise
Cover both pans with a damp towel and let them rise for 1 to 1½ hours, until puffed and nearly doubled.
Reminder:
Every babka is a little different, and that’s part of the beauty. The swirls will be messy, gooey, and a little rustic — but after baking and glazing, it all comes together into something seriously stunning.
Why We Love This Chocolate Babka Recipe (and You Will Too)
This babka hits every mark: eye-catching, deeply flavorful, and just a little luxurious. The prunes don’t just sweeten the filling — they elevate it. They bring fiber, antioxidants, and a touch of California sunshine to a loaf you’ll want to bake (and gift) on repeat.
And yes, we could talk about how prunes support digestion and bone health… but we’re too busy going back for another slice.
The Best Chocolate Babka Recipe
Equipment
- 2 2 lb loaf pans
- Food processor
- Stand Mixer
- Digital Scale
Ingredients
Dough
- 2 ¾ cups all-purpose flour
- 1 ½ cups spelt flour
- ½ cup cane sugar
- 1 TBSP + 1/2 tsp active dry yeast 2 packets
- Zest of 1 orange
- 3 large eggs
- ⅔ cup water room temp
- ⅓ tsp salt
- ½ cup olive oil
- Sunflower oil for greasing
Filling
- 1 cup California Prunes soaked in hot water for 10 min then drained
- ½ cup powdered sugar
- 2 TBSP cane sugar
- ⅓ cup cocoa powder
- ⅓ cup olive oil
- ¾ cup dark chocolate melted
Anise Syrup Glaze
- 1 ¼ cups caster sugar
- ⅔ cup water
- 1 tsp anise seed
Instructions
Make the Dough
- In a large mixing bowl, whisk together all-purpose flour, spelt flour, cane sugar, yeast, and orange zest.
- Add eggs and water; mix until dough begins to form.
- Add salt, then gradually mix in olive oil. Beat for 5–10 minutes until smooth, elastic, and slightly sticky.
- Transfer dough to a lightly oiled bowl. Cover and let rise in a warm spot for 2 hours, or until doubled in size.
- For richer flavor and easier shaping, refrigerate the dough overnight (at least 6 hours).
Prepare the Filling
- In a blender or food processor, blend soaked prunes, powdered sugar, cane sugar, cocoa powder, and olive oil into a smooth paste.
- Melt chocolate (using a double boiler or microwave in 30-second bursts). Stir into the prune mixture until glossy.
Shape the Babkas
- Grease and line two 2-lb loaf pans with parchment paper, leaving an overhang on the sides.
- Divide dough in half. Roll each half into a rectangle, about 15 × 11 inches (38cm x 28cm).
- Spread half of the filling over one rectangle, edge to edge.
- Roll tightly from the long edge into a log. Slice in half crosswise (you’ll have two shorter logs).
- Slice one of those logs lengthwise, exposing the filling. Twist the two halves together, cut sides up, and pinch the ends to seal.
- Gently transfer the twisted dough into the prepared pan.
- Repeat for the second half of the dough and filling.
- Cover loaves with a damp towel and let rise for 1–1½ hours, until puffy and nearly doubled.
Bake + Glaze
- Preheat oven to 350°F (175°C).
- Bake loaves for 40–45 minutes, or until deep golden and set. Internal temperature should read 190–200°F (88–93°C).
- While baking, make the syrup: simmer sugar, water, and anise seed until sugar is dissolved. Remove from heat and cool slightly.
- When babkas come out of the oven, brush generously with the warm syrup. Let sit for 15 minutes to absorb.
- Remove from pans and cool completely before slicing (if you can wait!).
Notes
Nutrition
Rose Wilde’s Winter Coconut Cake with Prune Buttercream >>>
This isn’t your average coconut cake.
Lush and moist this dreamy dessert delivers major flavor. The prunes bring a rich depth and subtle caramel note. With tropical coconut and a whisper of vanilla, this is a slice of true indulgence that no one sees coming. Yes, even your cousin who “doesn’t do prunes.”
Meet Rose Wilde
Rose Wilde is the visionary baker and owner of Red Bread, a celebrated micro-bakery known for its focus on seasonality, sustainability, and artisanal craftsmanship. Based in Los Angeles, Rose specializes in naturally leavened breads, and heritage grains. Her inventive pastries blend rustic charm with modern flair. Her creations are deeply inspired by the natural world. Rose draws on local ingredients and a reverence for the artistry of baking.
Rose’s work has earned her a loyal following and recognition for her thoughtful approach to food. Whether it’s her beautifully imperfect cakes or her bold, experimental flavor combinations, her desserts reflect her belief in food as both nourishment and art. Rose’s philosophy celebrates imperfection and creativity, inviting joy and a connection to the seasons in every bite.