Cocoa Babka Recipe

Name: Cocoa Babka
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: 1 teaspoon active dry yeast; Warm Water; 2 tablespoons granulated sugar (plus 1/2 cup for filling); 3 cups all-purpose flour (plus 1/2 to 1 cup for kneading, plus 1/4 cup for topping); Vegetable Oil; 1/2 cup milk; 1 teaspoon salt; Baking Cocoa; 2 teaspoons ground cinnamon; 1/2 cup (1 stick) unsalted butter, softened

Indulge in the rich, chocolatey goodness of this easy-to-make Cocoa Babka! Featuring a homemade dough swirled with a decadent cocoa-cinnamon filling, this recipe is the stuff of baking dreams. We use high-quality cocoa powder (like Ghirardelli) for the best flavor. Next time I'll try fast-rising yeast – stay tuned for an update!

Prep Time 30 mins

Cook Time 85 mins

Calories 518.7 kcal

Protein 16g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cocoa Babka

1 teaspoon active dry yeast
Warm Water
2 tablespoons granulated sugar (plus 1/2 cup for filling)
3 cups all-purpose flour (plus 1/2 to 1 cup for kneading, plus 1/4 cup for topping)
Vegetable Oil
1/2 cup milk
1 teaspoon salt
Baking Cocoa
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, softened

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How to Make Cocoa Babka

In a large bowl, combine 1 teaspoon active dry yeast, 1/2 cup warm water (105-115°F), and 2 tablespoons granulated sugar. Let stand for 10 minutes until foamy.
Add 3 cups all-purpose flour, 1/4 cup vegetable oil, 1/2 cup milk, and 1 teaspoon salt to the yeast mixture. Beat with an electric mixer until smooth.
Gradually knead in additional flour (about 1/2 to 1 cup) until a soft, slightly sticky but elastic dough forms.
Divide the dough in half. Roll each half into an 8x12 inch rectangle.
Brush each rectangle with 2 tablespoons vegetable oil.
In a separate bowl, whisk together 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, and 2 teaspoons ground cinnamon.
Sprinkle the cocoa mixture evenly over each dough rectangle, leaving a 1/2-inch border.
Tightly roll up each rectangle from the long side, like a jelly roll.
Place the rolls in two greased 9x5 inch loaf pans.
For the topping: Combine 1/2 cup (1 stick) unsalted butter, softened, 1/4 cup all-purpose flour, and 1/4 cup granulated sugar in a food processor or using a pastry blender until crumbly.
Sprinkle the crumb topping evenly over the loaves.
Let rise in a warm place for 30 minutes.
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly in the pans before transferring to a wire rack to cool completely. This babka freezes well!