Perfect chocolate babka is a thing of beauty.

The confection evolved as a way to use extrachallahdough.

An essence of orange comes through to balance the rich but sweet dark chocolate swirls.

Southern Living Chocolate Babka sliced on a plate to serve with coffee

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Get the full recipe, with step-by-step pictures to guide you, further below.

For additional texture and flavor, try crumbling halvah over the chocolate filling or sprinkle it with nuts.

Or, try spreading jam or black sesame paste over the chocolate filling.

Southern Living Chocolate Babka on a plate to serve

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

How To Serve Chocolate Babka

Serve chocolate babka warm with a scoop of ice cream on top.

Sprinkle slices of babka with sugar and cinnamon and bake it in the oven.

Or try drizzling it with chocolate tahini (such as Soom brand).

Southern Living Chocolate Babka whisking together the dry ingredients

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Is Babka Breakfast or Dessert?

Babka is traditionally served as a dessert for Jewish holidays, such as Rosh Hashanah.

But it’s perfectly delicious any time of the day.

Southern Living Chocolate Babka mixing the dough until it comes together

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

There’s no wrong time to eat babka.

Can I Freeze Babka?

it’s possible for you to freeze babka for up to 3 months.

Southern Living Chocolate Babka adding the milk

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

To freeze, wrap it in plastic wrap and then in aluminum foil.

confirm to label the loaf so you’ll know what it is.

Thaw overnight in the fridge before having your first slice.

Southern Living Chocolate Babka mixing the dough until it is smooth and elastic

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

If it’s a bit soft or damp from the freeze and defrost, toast it slightly before eating.

)all-purpose flour, plus more for work surface

2 1/4 cups (about9 5/8oz.

(60% cacao)bittersweet chocolate, finely chopped (1 1/2 cups)

1/2 cup (4oz.

Southern Living Chocolate Babka transferring the dough to a lightly greased bowl

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

)unsalted butter, cut into pieces

1/3cupunsweetened cocoa

1/4 cup (about1 1/3oz.

Add eggs, orange zest, vanilla, and remaining milk to flour mixture in mixer bowl.

Beat on low speed until dough comes together in large clumps, 1 to 2 minutes.

Southern Living Chocolate Babka letting the dough rise until puffy

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Increase mixer speed to medium.

Let Dough rise:

Transfer dough to a large bowl lightly greased with butter.

Cover with plastic wrap, and let rise at room temperature until puffed up slightly, about 30 minutes.

Southern Living Chocolate Babka punching down the dough

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Punch down dough; cover tightly with plastic wrap.

Refrigerate until very cold and firm, at least 8 hours or up to 24 hours.

Let stand at room temperature for 30 minutes before shaping.

Southern Living Chocolate Babka melting the chocolate

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Whisk in cocoa, powdered sugar, and salt until smooth.

Make loaves:

Remove Dough from bowl, and cut in half.

Working with 1 half at a time, roll Dough into a 15- x 10-inch rectangle.

Southern Living Chocolate Babka whisking in the cocoa powder until smooth

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Spread half of Chocolate Filling over Dough; do not leave a border.

Starting at a long edge, roll Dough into a tight (15-inch-long) log.

Wrap get in plastic wrap, and refrigerate until ready to braid.

Southern Living Chocolate Babka spreading the chocolate on the dough

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Repeat process with remaining Dough half and Chocolate Filling.

Prepare pans:

Lightly grease two 9- x 5-inch loaf pans with butter.

Line greased loaf pans with parchment paper, leaving a 2-inch overhang on long sides.

Southern Living Chocolate Babka rolling up the dough

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Twist loaves:

Remove 1 log from refrigerator, and slice in half lengthwise.

Place halves parallel to each other, cut side up.

Pinch 1 of the ends together.

Southern Living Chocolate Babka preparing the pans with parchment paper

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Braid halves together by repeatedly crossing left halve over right halve until there is no more dough to braid.

Pinch and fold ends under; place, cut side up, in 1 prepared loaf pan.

Repeat process with remaining log.

Southern Living Chocolate Babka slicing the log in half lengthwise

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Remove from heat, and set aside until ready to use.

(Syrup may be stored in an airtight container in refrigerator for up to 1 month.)

Bake babka:

Preheat oven to 350F.

Southern Living Chocolate Babka pinching the ends of the logs together

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Brush on Syrup:

Remove babkas from oven, and brush evenly with remaining Syrup.

Place loaf pans on a wire rack, and let cool 15 minutes.

Remove babkas from loaf pans, and let cool completely, about 2 hours.

Southern Living Chocolate Babka twisting the dough halves together

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Southern Living Chocolate Babka placing the dough in the pans

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Southern Living Chocolate Babka letting the dough rise in the pans

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer

Southern Living Chocolate Babka brushing with sugar syrup after baking

Credit:Fred Hardy, Food Stylist: Chelsea Zimmer