Sweet chocolate gingerbread babka made with Chuao Gingerbread chocolate bar creates a rich, festive loaf perfect for weekend breakfasts or holiday gatherings. This chocolate wreath combines spiced dough with a deeply flavored chocolate-ginger filling for a tender, swirled bread that’s as beautiful as it is delicious.
There is something irresistibly joyful about a loaf of swirled bread packed with chocolate. After craving this specific combination for months, I finally made a batch — and half the wreath disappeared almost immediately. No regrets: the chocolate gingerbread babka is worth every bite. The dough is enriched and spiced, and the filling delivers layers of chocolate melted with butter, cocoa, and real ginger for a warm, lively flavor.
The idea for this babka came after I tried a Chuao Gingerbread chocolate bar and noticed the crunchy gingerbread bits in the chocolate itself. That textural contrast inspired the filling: I used the bar as the base, added crushed gingerbread and fresh grated ginger, and rounded out the mixture with cream and powdered sugar. I also folded warm spices into the dough—vanilla, ground ginger, and cinnamon—so each slice offers a balanced, spiced profile.
Rolling and shaping the babka is surprisingly straightforward and yields a stunning visual result. Roll the filled rectangle, slice it lengthwise, twist the strands to expose the layers, and form a wreath or braid. For this post I created a short rolling GIF to show the basic technique—it’s a simple step that makes the finished bread look impressive.
You can shape one large wreath for a centerpiece or divide the dough into two smaller wreaths to share. Either way, the combination of tender, enriched dough and a lush chocolate-ginger filling produces a memorable bread that’s great warm with coffee or tea.
Recipe Card
Chocolate Gingerbread Babka
A flavorful, swirled chocolate gingerbread babka with a rich, spiced dough and a chocolate-ginger filling.
Prep Time: 1 hr 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Course: Yeast Bread
Cuisine: American
Servings: 21 slices
Calories: 231 kcal per slice
Ingredients
- 4 cups all-purpose flour
- vanilla bean seeds (from 1 vanilla bean)
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- ½ cup sugar
- 4 teaspoons active dry yeast
- 2 teaspoons salt
- 4 large eggs, room temperature
- ½ cup milk, room temperature
- 2½ teaspoons vanilla extract
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 1 egg + 1 tablespoon water for egg wash
Filling
- 8 tablespoons (1 stick) unsalted butter
- 8 oz Chuao Gingerbread chocolate bar, chopped
- 2 tablespoons crushed gingerbread cookies
- 1 teaspoon fresh grated ginger
- ¼ cup heavy cream
- ½ cup powdered sugar
- ⅓ cup cocoa powder
- ¼ teaspoon salt
Instructions
- In a stand mixer fitted with a dough hook, combine the flour, vanilla bean seeds, ground ginger, ground cinnamon, sugar, yeast, and salt.
- Add the eggs and mix until incorporated. Combine the milk and vanilla extract, then add to the dough and mix until it begins to come together.
- With the mixer on low, add the butter one tablespoon at a time, waiting for each tablespoon to incorporate before adding the next.
- Once all the butter is added, increase the mixer speed to medium and beat the dough for about 8 minutes, until smooth and elastic.
- Lightly grease a bowl, place the dough inside, cover with plastic wrap, and allow it to rise in a warm, dry place for about 2 hours, or refrigerate overnight.
- While the dough is rising, prepare the filling: place the butter, chopped chocolate, crushed gingerbread, grated ginger, heavy cream, powdered sugar, cocoa powder, and salt in a small saucepan over low heat. Stir constantly until everything is melted and smooth. Remove from heat and let the filling cool slightly. If the filling firms up, gently reheat until spreadable.
- Turn the risen dough onto a lightly floured surface and roll it into a long rectangle.
- Spread the chocolate filling evenly over the dough. Roll the dough lengthwise into a log, then cut the log in half lengthwise, leaving a small section attached at the top if you prefer. With the cut sides facing up, twist the two halves together to expose the swirls and form a braided strand. Shape into a wreath by bringing the ends together.
- Place the wreath on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow it to rest briefly while you preheat the oven to 350°F (175°C).
- Uncover the dough and brush the surface with the egg wash (egg beaten with 1 tablespoon water). Bake for 30–35 minutes, or until the babka is golden brown and baked through.
- Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.
Nutrition (per slice)
Calories: 231 kcal
Carbohydrates: 29 g | Protein: 5 g | Fat: 11 g
Saturated Fat: 7 g | Sodium: 268 mg | Fiber: 2 g | Sugar: 8 g
Tips: For the best texture, use room-temperature ingredients when indicated and be patient during the butter incorporation step. If you prefer less sweetness, reduce the powdered sugar in the filling slightly. This babka freezes well — slice and wrap portions for easy future treats.