Chocolate Babka Loaf- week 3 of the GBBO Bake Along

Click through for the recipe for this decadent chocolate babka loaf

Week three of bake off! Bread is one of my favourite things to make, and I always love watching the contestants try and deal with yeast, proving and rising – even if it does cause problems for a few (*cough* Candice). I loved their centrepiece plaited loaves, but am unconvinced by the appeal of dampfnudel. Dough steamed steamed in milk just doesn’t appeal.

I’ve been a bit limited on time this weekend so I’ve reverted back to the signature bake of a chocolate loaf, and made a chocolate babka loaf. I make Ottolenghi’s krantz cakes a couple of years ago from Jerusalem and loved them, but hadn’t thought about them since. Until of course they popped up on bake off, and then it seemed a good time to revisit them.

I used this Honey & Co recipe via David Lebovitz and but left out the nuts because I forgot to buy them, and missed out the syrup because it seemed like it was going to be sweet enough already.

It worked out easiest to make the first round of dough on Friday night, let it to rise overnight, and then get up early  to make the filling and twist it together before heading out for a run with J (smug I know). By the time we were back, it was perfectly risen and ready to bake – and then it made the best breakfast to have warm out of the oven to recover after our miles.

Chocolate Babka Loaf

Chocolate Babka Loaf


  • 7g fast acting dried yeast
  • 100ml milk
  • 1 tsp sugar
  • 90g butter
  • 1 egg
  • 1/2 tsp salt
  • 280g plain flour
  • 100g butter
  • 150ml sugar
  • 100g good quality dark chocolate
  • 40g cocoa powder
  • 1 tsp cinnamon


  • The night before you plan to bake this, start by mixing the yeast, milk and sugar together and setting to one side. Beat together the butter and egg, before whisking in the milk mixture. Gradually mix in the flour until it forms into a cohesive ball, and then tip out onto a well floured worksurface and knead until it comes together and forms a smooth ball. Put it in a clean bowl and let rise in the fridge over night.
  • The next morning, grease a baking tin and set aside. Heat a small pan and melt the butter, before tipping in the sugar. Take off the heat and let cool for 1 minute before adding the chocolate and stirring through until melted, before finally beating in the cocoa and cinnamon.
  • Take the dough and roll out into a rough rectangle of 30 x 50 cm, with the long edge towards you. Pour out the chocolate mixture and spread evenly over the surface of the dough. Then begin by rolling it up, starting from the edge nearest you. Try not too much filling getting pushed along rather than spiralled up. Then take a sharp knife and cut the babka most of the way down the middle, leaving half an inch or so joined up at the top. Take the two strands and twist them together as though you are twisting hair together- this can get very messy thanks to the chocolate mix so work quickly. Then squish the twist at either end, lift it up and plop it into the baking in. Let it rise at room temperature for another two hours.
  • Once it has fluffed back up, preheat the oven to 190C and cook the loaf for 30 minutes. Let it cool into the tin before turning out and cutting into thick slices.
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    • Oooh this looks very tasty, I went with something similar, but a chocolate and line brioche. It turned out really nice haha! Which surprised me a lot!

    • Wow awesome, i was once interviewed to appear on a Merry Berry program about heritage as my granny is Polish but I think I failed at the last hurdle because I had never made a Babka! This looks delicious! I was too scared to make chocolate bread because the contestants all seemed to underbake theirs. Alice xxx

    • Kat Buckley

      This looks so yummy!

    • Perfect babka! Yeah, gotta agree with the dampfnudel, it just didn’t look that appealing!

    • It looks so yummy! Well done! x

    • Nice work! I’m saving this one 😉