Chocolate-Walnut Babka

The Babka or also known as Jerusalem cake is so special because of the twisting technique. Besides, it is a simple cake but the most delicious I have ever eaten. It is usually made on holidays, but I make it at any time, as it is perfect with a good coffee or tea or for breakfast.

The recipe is about making two loaves of babka, but this is no accident 🙂 

Start by making the dough

If you think you make a babka quickly for your cup of coffee or tea I have to say it doesn’t work. Making this cake is a bit more time-consuming, but it is worth the time.

The dough is very simple, but you should be put together the night before but at least 4 hours before handling. The dough rises but it isn’t double but it doesn’t have to.

Use any filling and glaze for your babka

The babka is like a muffin. You can fill it with chocolate, spicy cinnamon, delicious hazelnut. In fact, you can still fill it with avocado. Of course, this is really up to you or your taste.

Usually spread on the top of the hot babkas with sugar syrup, but you can coat it with dark or white chocolate and you can sprinkle it with chopped pistachio, almond, hazelnuts.


Chocolate Walnut Babka Recipe

An imaginative and spectacular twist is what made the babka conquer the world.
Pin Recipe Print Recipe (please consider the environment before printing)
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine Jerusalem
Recipe TypeBabka, Chocolate, Christmas dessert, Easter dessert
Servings 2 loaves


For Dough

  • cups flour
  • ½ cup sugar
  • 5 tsp dried yeast
  • 1 tsp salt
  • 3 eggs
  • ½ cup cold water
  • ½ cup butter

For the Filling

  • 1 bar dark chocolate 100g
  • cup butter
  • cup powdered sugar
  • cup cocoa powder unsweetened
  • 1 tsp salt
  • ½ cup walnut chopped

For Syrup

  • 2 cups powdered sugar
  • ½ cup water


Preparing the Dough

  • The dough to put together the night before. Combine the flour, sugar, dried yeast, salt then add 3 eggs and water.
    Whisk together and add the butter little by little. Mix until just incorporated.
    Form bun from it and place in a lightly oiled bowl, cover, and put it in the fridge for at least 4 but preferably 12 hours.
    The dough rises in the morning. It will be springy, rich consistency.

Making the Filling

  • Continue preparing the filling. Put the chocolate, butter in a medium bowl and melt over steam.
  • In a little bowl mix the powdered sugar, cocoa powder, and salt well.
  • Add the melted chocolate and butter then combine thoroughly.

Making Loaves

  • Divide the dough into 2 equal parts. Stretch out one part of the dough into a 15 x 12 inches rectangle.
  • Spread with half of the chocolate filling and sprinkle with half of the chopped walnuts.
  • Starting from the long edge closest to you, and roll it up tightly.
  • Cut it in half lengthwise and with the cut-sides facing upwards gently lift the right half over the left half then the left half over the right half. Repeat twisting the dough to make a two-stranded plait. Repeat the above method with the other loaf.
  • Place the loaves in lightly oiled tins and cover with a tea towel. Leave at room temperature, in a draft-free place for 1 hour.
  • Preheat the oven to 375 degrees F (190 C) and bake them for about 30 minutes.

Making the Syrup

  • While the babkas are baking, make the sugar syrup. In a little bowl melt the sugar with water. Leave to cool and spread on the top of the hot babkas. Serve at room temperature and enjoy!


The above figures assume a cup with a volume of 250 ml.