The Best Chocolate Babka Recipe
This babka is all gloss and shimmer, a dough that feels almost too easy for how impressive it looks. Olive oil stands in for butter, giving the dough a supple, fragrant crumb that stays soft for days — no dry heel by morning. The filling takes a darker turn: prunes blended into chocolate make the swirl thick and voluptuous, with a fruit-dark depth that cuts the sweetness and holds its shape in every slice. And then comes the holiday flourish — a hot brush of anise-scented syrup that soaks in, leaving the loaves glistening, perfumed, and just sticky enough to feel celebratory. You bake two: one to for you, and one to give as a gift – that’s what the holidays are all about. Makes 2 loaves.
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
Storage Tips
Room Temp: Wrap tightly in foil or plastic wrap. Keeps soft for up to 3 days. Refresh slices in a 300°F oven for 5–7 minutes.
Freezer: Wrap whole or sliced babka in plastic + foil. Freeze up to 2 months. Thaw at room temp overnight, then warm to restore that just-baked magic.
Nutrition
Serving: 1sliceCalories: 335kcalCarbohydrates: 51gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 25mgSodium: 52mgPotassium: 162mgFiber: 4gSugar: 27gVitamin A: 107IUVitamin C: 0.1mgCalcium: 18mgIron: 3mg