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It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.

Source: Martha Stewart Living, May 2000



Cook's Notes

When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns. The babka can be prepared up to step 8 and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about 5 hours, and bake.

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How would you rate this recipe?
  • dd884930079
    21 DEC, 2018
    I made this for a birthday gift for a friend. It was delicious, and beautiful. A show stopper. Martha’s recipes are always good when I try them.
  • dujour2000
    14 DEC, 2017
    In 2000 I tested this recipe for Martha in her test kitchen. (Not an editor--in the test kitchen) And while the flavor of this babka is outrageously wonderful, there are some MAJOR problems with the recipe and how it's written. Firstly, USE A DOUGH HOOK. If you like burning out your KitchenAid mixer, use the paddle as suggested. (I might be the only person to burn-out a KitchenAid) The recipe requires lots more flour than listed and proofing time should be longer. But it's a fabulous taste.
  • Ivas_Creations
    15 DEC, 2012
    I made this recipe with about 1 pound, or 16 oz of the chocolate, as many of the reviewers suggested,AND instead of using a cup of sugar for the filling, I used 1/4 cup of sugar and 3/4 cup of Splenda. It was delicious! Couldn't even tell that the sugar was replaced, with all the sweetness from the chocolate! I also broke one of the loaves into two mini loaves and rolled two 8" squares instead of one 16" when making. However, I would reduce the cooking time for the minis to about 40 to 45 min.
  • rjjsgdci
    10 OCT, 2012
    I just made this, and I agree the filling is over the top. No one seemed to mind, it was eaten remarkably quickly by my family. But, I personally prefer to taste both bread and chocolate in this type of combination, and this much filling means it completely dominates. I will say the filling is FABULOUS, though. I took mine out of the oven at 45 minutes and it was a little doughy inside, the crust was browning a lot, so I thought they must be done. A full baking time would be in order.
  • capricornicook
    9 JAN, 2011
    I just got 2 out of the 3 loaves out of the over. I followed the recipe and find the amount of chocolate way over the top ... can't see or taste the bread, it's like making a giant brownie. Maybe it will be better once it cools completely. Luckily I still have a chance with the 3rd loaf, plan on using half the remaining chocolate mixture and keeping the rest for something else -- any ideas?
  • imln
    22 OCT, 2010
    I have made this babka half a dozen times over the years. It is as close to Greens from New York as you'll get. Very rich and buttery, tender inside, crunchy outside. It does taste best with the recommended amount of filling, but there is room to cut down on the streusel. Here's a tip: If you have a Williams-Sonoma near you, wait till after the holidays and buy up their Hot Chocolate. It is made up of high quality shaved chocolate. Saves time and knuckles.
  • simchasd
    21 MAY, 2010
    This babka is the gold standard as far as chocolate babkas go. I wouldn't quite halve the chocolate, but maybe a little less could be used. I only bake it for 55 minutes, though, otherwise it gets a little dry and too crusty as noted above. Again I have a commercial oven. I have given these away as gifts. They are special.
  • ali_oop
    31 MAR, 2010
    This is absolutely delicious. It does take quite a long time to make and is best for a weekend project, but the end result is worth it. The streusel can easily halved.
  • lovetoknitandread
    17 FEB, 2010
    I forgot to add in my last comment that I also cut the chocolate, sugar, and cinnamon in half. Two pounds of chocolate sounded like too much to me. My family thought it was perfect with half the amount . Have fun!
  • lovetoknitandread
    16 FEB, 2010
    Wonderful recipe! I followed the instructions exactly except for one step. I cut the steusel topping in half and it was just perfect. Thank you Martha and her wonderful staff. This recipe is a keeper!

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