Skip to main content

  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Peanut free
  • Nut free

This impressive Eastern European classic is easier to make than it looks. Have a go creating this delicious chocolate bread this Easter.

  • Serves12
  • Cook time45 minutes
  • Prep time30 minutes, + Standing, rising, chilling & cooling time
Thickly sliced chocolate babka with choc filling and sugar syrup


  • 1 tbs (2 sachets/14g) dried yeast
  • 1/3 cup (80ml) lukewarm milk
  • 1/3 cup (80ml) lukewarm water
  • 1/2 cup (110g) caster sugar
  • 4 cups (600g) plain flour
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 2 Coles Australian Free Range Eggs
  • 2 Coles Australian Free Range Egg yolks
  • 150g butter, chopped

Chocolate filling

  • 100g butter, softened
  • 1/2 cup (110g) brown sugar
  • 200g dark chocolate, melted, cooled
  • 2 tbs cocoa powder
  • 1 tsp ground cinnamon

Sugar syrup

  • 1/2 cup (110g) caster sugar
  • 1 tsp vanilla bean paste

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the yeast, milk, water and 1 tsp of the sugar in a small bowl. Set aside for 5 mins or until frothy.
  2. Step 2

    Combine flour, salt, cinnamon and remaining sugar in a large bowl. Make a well in the centre. Add the yeast mixture, eggs and egg yolks and stir to combine. Turn onto a lightly floured surface and knead until just smooth. Add 1 piece of butter and knead until well combined. Continue adding butter, 1 piece at a time, kneading well after each addition. Knead the dough for a further 5 mins or until the dough is very smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Place in the fridge for 6 hours or until the dough doubles in size.
  3. Step 3

    To make the chocolate filling, use an electric mixer to beat butter and sugar in a bowl until smooth. Add chocolate, cocoa powder and cinnamon. Beat to combine. Place in the fridge for 5-10 mins or until the mixture is spreadable.
  4. Step 4

    Preheat oven to 180°C. Grease two 10cm x 24cm loaf pans and line the bases and sides with baking paper. Line a baking tray with baking paper. Turn the dough onto a lightly floured surface. Divide into 2 even portions. Roll 1 portion out on a lightly floured surface to a 30cm x 40cm rectangle. Spread evenly with half the chocolate mixture. Starting from 1 long end, roll the dough to form a log. Place on the lined tray. Repeat with the remaining dough and filling. Chill for 5 mins or until firm.
  5. Step 5

    Place 1 log on a clean work surface. Use a large sharp knife to cut the dough in half lengthways to expose the layers. Carefully twist the 2 halves together to create a loaf. Place in 1 prepared pan. Repeat with the remaining dough and pan. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 mins or until the dough rises slightly.
  6. Step 6

    Bake the loaves for 35-40 mins or until a skewer inserted in the centres comes out clean.
  7. Step 7

    To make the sugar syrup, combine the sugar, 1/2 cup (125ml) water and vanilla in a saucepan over low heat. Cook, stirring, for 2 mins or until sugar completely dissolves. Increase heat to high. Bring to the boil. Cook for 2-3 mins or until the syrup thickens slightly.
  8. Step 8

    Pour the syrup evenly over each loaf. Cool in the pans. Cut into slices to serve.

Nutrition Information


Energy: 2355kJ/563 Cals (27%)

Protein: 9g (18%)

Fat: 27g (29%)

Sat fat: 16g (67%)

Carb: 72g (23%)

Sugar: 32g (36%)

Fibre: 3g (10%)

Sodium: 357mg (18%)