Golden, glossy, and layered with chocolate and espresso, this brioche babka tastes even better than it looks.
This Chocolate Espresso Brioche Babka is rich, aromatic, and surprisingly approachable once you understand the rhythm of the dough. The overnight chill isn’t just for scheduling convenience—it develops flavor and makes shaping easier since cold dough is less sticky and holds its form better.
The filling uses Dutch-process cocoa for depth and espresso powder to sharpen the chocolate’s flavor without adding a strong coffee taste. When twisting the strands, don’t worry about perfection; even uneven braids bake into distinct layers.
Brushing the warm loaf with Pink House Alchemy Cardamom Syrup (use code CLEANEATSFACTORY15) helps seal in moisture and adds a subtle spiced aroma that balances the richness. Let the babka rest before slicing so the crumb sets and the filling doesn’t smear. It keeps well for a few days, and slices can be revived in a low oven or toaster for that just-baked texture.
Soft, rich brioche twisted with dark cocoa and brushed in cardamom syrup—simple technique, bakery-level payoff.
Chocolate Espresso Brioche Babka
This babka takes the buttery tenderness of brioche and swirls it with a dark, espresso-laced chocolate filling. The result is rich, aromatic, and deeply comforting—perfect for slow mornings or a cozy dessert.
Brioche Dough
½ cup (125 ml) whole milk
1 packet - 2¼ tsp (7 g) - instant yeast
2 cups (250 g) all-purpose flour
2 tbsp (30 g) granulated sugar
½ tsp salt
2 eggs
4 ½ tbsp (65 g) unsalted butter, softened
Warm the milk gently in a small saucepan over medium-low heat until just lukewarm (around 100°F / 38°C). Remove from heat, whisk in the yeast, and let stand for 5 minutes until slightly foamy.
In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, and salt. Mix briefly on low. Add the milk-yeast mixture and mix on medium speed until a rough dough forms (about 1 minute). Add the eggs, one at a time, until fully incorporated.
With the mixer running, add butter in small pieces, waiting until each is absorbed before adding the next. Increase speed to medium-high and knead for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.
Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down, re-cover, and refrigerate for at least 6 hours, preferably overnight.
Chocolate-Espresso Filling
½ cup (100g) light brown sugar
1/2 cup dutch-process cocoa powder
1 tsp espresso powder
¼ tsp salt
7 tbsp (100 g) butter, melted and cooled
Combine brown sugar, cocoa, espresso powder, and salt in a bowl. Stir in melted butter until a thick, glossy paste forms. Set aside.
Assembly
Beaten egg or heavy cream (optional)
Pink House Alchemy Cardamom Syrup, for finishing (use code CLEANEATSFACTORY15)
Lightly grease and line a 9×5-inch (22×12 cm) loaf pan with parchment paper.
On a floured surface, roll the chilled dough into a rectangle about ¼ inch (0.6 cm) thick. Spread the chocolate filling evenly over the surface. Starting from the short edge, roll tightly into a log, pinching the seam to seal. Turn seam-side down and slice lengthwise into two even strands. Twist them together into a loose braid, tucking the ends under.
Transfer to the prepared loaf pan, cover, and let rise in a warm place for about 1 hour, until puffy and doubled.
Preheat oven to 350°F (175°C). Brush the top lightly with egg wash and bake for 30–35 minutes, or until golden and a skewer inserted into the center comes out clean.
While still warm, drizzle generously with Pink House Alchemy Cardamom Syrup. It seeps into the crumb and adds a subtle floral spice. Let cool in the pan for 15 minutes, then transfer to a wire rack. Slice and serve slightly warm, the chocolate ribbons glossy and fragrant with cardamom sweetness.