Chocolate Babka Coffee Cake

Babka is my drug of choice. The rich, yeasted brioche bread is made insanely better with ribbons of chocolate, but the brioche dough needs time to rest, and some Saturday mornings call for a chocolate breakfast that’ll be hot and ready out of the oven in about 1 hour. To take care of this habit and make it work for a speedy fix, we took our favorite coffee cake base and turned it into a morning cake fit for the Gods.

Print this recipe


Coffee Cake Base

3 ounces 84g Melted butter
1/4 cup 56g Vegetable oil
1 cup 200g Sugar
2 Eggs
1 cup 240g Sour cream
2/3 cup 80g All purpose flour
1 cup 120g Whole wheat flour
1 Tbsp Baking powder
1/2 tsp Baking soda
1 tsp Kosher salt


  1. Preheat your oven to 350F. Line am 8"x8" square baking pan with two strips of parchment paper, each the width of the pan. Criss cross them in the pan and start making your batter.
  2. In a large bowl, whisk together your melted butter, oil, sugar, eggs, extract and sour cream. Sift all of your dry ingredients over the wet and whisk until just combined. Set the batter aside.

Babka filling

4 ounces 112g Melted butter
1/3 cup 35g Cocoa powder
2 Tbsps All purpose flour
1/2 cup 62g Powdered sugar
3 ounces 84g Chocolate of your choice, chopped
  1. Stir the melted butter, cocoa powder, flour and powdered sugar. Stir in the chocolate pieces and set aside.

Crumble topping

1/3 cup 72g Brown sugar
1/2 cup 60g All purpose flour
1/3 cup 45g Whole wheat flour
1 Tbsp Cocoa powder
1/2 tsp Kosher salt
3 ounces 84g Cold butter
3 ounces 84g Hazelnuts, chopped
  1. Mix all the dry ingredients together. Rub the cold butter in until even crumbles form.
  2. Scoop 2/3 of the batter into your cake pan and spread to the edges. Scoop all of your babka filling over the batter and spread a bit.
  3. Scoop the remainder of the batter over the filling. Sprinkle chocolate crumbles on top. Feel free to add more chocolate over the crumbles. Bake for about 50 minutes.