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Chocolate Almond Babka

Chocolate Almond Babka

This Chocolate Almond Babka is the dessert bread of your dreams! It's a sweet brioche bread, filled with a dark chocolate and nut filling! This bread is like a mixture of cake, bread, and chocolate! How could it get any better than that?!
5 from 11 votes
Prep Time 20 mins
Cook Time 30 mins
Proofing Time 13 hrs 30 mins
Total Time 14 hrs 20 mins
Course Dessert, Side Dish
Cuisine Jewish
Servings 12
Calories 318 kcal


  • Stand Mixer with dough attachment
  • Measuring cups and spoons
  • Large and small mixing bowls
  • Spatula
  • Baking tray
  • 8.5x4.5 Loaf pan


Babka Dough

  • 1/4 Cup Water warmed to 105 degrees F. 1 to 2 tablespoons extra, if needed
  • 1/4 Cup Raw cane sugar
  • 2 1/2 tsp Active dry yeast
  • 1 tsp Lemon zest grated
  • 2 Cups + 2 Tbsp Unbleached all-purpose flour plus extra for dusting
  • 2 Large Eggs
  • 3/4 tsp Fine sea salt
  • 1/3 Cup Unsalted butter at room temperature
  • Coconut oil or canola oil for greasing

Babka Filling

  • 6 Tbsp Semi-Sweet chocolate chips
  • 1/4 cup Unsalted butter cold is fine
  • 1/4 Cup Powdered sugar
  • 1/4 cup Cocoa powder
  • 3/4 Cup Sliced almonds

Babka Syrup

  • 3 tablespoons Water
  • 3 tablespoons Raw cane sugar


Making the dough:

  • For the dough, combine the warm water, sugar, and yeast in the bottom of the bowl of a stand mixer. Cover with a clean kitchen towel and wait 5 minutes. The yeast should be activated and bubbling at this point.
  • Using the dough hook attachment, slowly add in 2 cups of flour and mix in the eggs.
  • With the mixer on low, add the salt then the butter, a tablespoon at a time, until it’s fully mixed into the dough.
  • Run the mixer on medium speed for about 10 minutes until the dough is completely smooth. Stop and scrape down the bowl a couple of times during this process. The dough should pull away from the sides of the bowl. If the dough is still too wet, add in the other 2 tablespoons of flour.
  • Coat a large bowl with oil, place the dough inside, cover it in plastic wrap, and refrigerate overnight. The dough will not double in size, but it should proof a little.

Making the filling:

  • Before you take the dough out of the fridge, make your filling. Combine the chocolate chips and butter in a microwave-safe bowl, and microwave at 30-second intervals until they are melted and combined.
  • Add the powdered sugar and cocoa powder to the chocolate mixture, and combine to form a chocolate spread.


  • Grease an 8.5x4.5 bread pan heavily with non-stick baking spray.
  • Take the dough out of the fridge and roll it out onto a well-floured surface or parchment paper. It should be 10-inches wide (the side closest to you) and 12-inches long.
  • Spread the chocolate filling in an even layer over the dough, leaving 1/2 inch around the outside. Sprinkle the sliced almonds over the top of the chocolate spread.
  • Brush the end farthest away from you with water. Roll the dough up into a log. Make sure the roll is tight so that there are no gaps between the layers. Seal the dampened end to hold the log together. Transfer the log to a lightly floured baking tray and put it in the freezer for 10 much to make an easier, cleaner cut.
  • Trim 1/2 an inch off each end of the log. Gently slice the log in half lengthwise and lay the two logs next to each other on the counter, cut sides up. Pinch the top ends together. Lift one side over the other, forming a twist and keeping the cut sides facing up. It will make a slight mess during this process.
  • Now, transfer the twist into the prepared loaf pan. It should form an "S" like shape in the pan. Take the ends you cut off and place them in the unfilled spot in the pan. They will form together with the loaf in the oven.
  • Cover the pan with a clean kitchen towel or with greased plastic wrap. Leave it to rise for 1-1/2 hours at room temperature. It should look similar to the picture above.


  • Preheat the oven to 350 degrees F.
  • Remove the towel and bake on the middle rack for 15 minutes. Cover with foil to keep the top from burning and bake for an additional 15-20 minutes, or until a toothpick in the center comes out clean. If the middle still looks raw, bake for an additional 5 minutes.

Simple Syrup Topping:

  • When the babka is almost done baking, make the syrup. Combine the sugar and water in a small sauce-pan over low heat, bring to a simmer until the sugar dissolves. (about 4 minutes).
  • Remove from heat and let it cool for 5 minutes.
  • When the babka is fresh from the oven, brush the syrup all over the top and cracks.
  • Let the babka cool for 10 minutes before removing from the pan, and then move to a wire rack to finish cooling. Serve while it's warm because that's when it tastes the best!


  • Remove all of the cold items from the fridge 30min-1Hour before you start baking, so they come to room temperature.
  • Take a break during the kneading process, so your mixer does not overheat. 
  • Be patient with the dough during the rise. It will be slow and will not double in size.
  • The best flavor comes from proofing the dough overnight but alternatively, the first proof can be 1.5 hours.
  • Use parchment paper under the dough while rolling it out. Place the rolled-up dough on a sheet pan and freeze it for 15 minutes. It will make the chocolate less messy and give a clean cut.
  • While baking the loaf, place aluminum foil on top to keep it from browning too quickly
  • Keep the leftovers wrapped in aluminum foil and kept at room temperature for 3-4 days.
  • The babka can be frozen; Wrap in plastic wrap tightly and place in two zip-top freezer bags. Freeze for up to 3 months, and when you're ready to use it thaw on the counter for a couple of hours. 
Keyword Babka, Brioche, Chocolate Almond Babka, Chocolate Babka, Holiday Bread