Cocoa Babka

READY IN: 1hr 25mins
Recipe by fluffernutter

Easy cocoa filling and a homemade dough -- the stuff of babka dreams! Ghirardelli or other fine cocoas make the best filling. Next time I'll use fast-rising yeast and will report.

Top Review by RainbowBubbles

Great recipe, easily made dairy and gluten free! I halved it and it came out fine, all my family really enjoyed it. Thank you :).

Ingredients Nutrition


  1. Combine yeast, water and sugar in a bowl and let stand 10 minutes or so until yeast is bubbly. Beat in the flour, oil, milk and salt until smooth. Knead in a bit more flour to form a soft, slightly sticky elastic dough.
  2. Divide dough into two portions and roll into an 8x12 rectangle rectangle. Brush each with 2 tablespoons vegetable oil.
  3. For the filling, combine cocoa, sugar and cinnamon in a bowl. Sprinkle over the dough, leaving a small border. Roll up, jellyroll style, from the long side. Transfer to two greased 9-inch loaf pans.
  4. For the topping, combine butter, flour and sugar in a food processor or with a pastry blender. Sprinkle over the loaves. Let rise 30 minutes. Bake at 350 degrees for 35 to 40 minutes. The babka freeze well.

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