Chocolate Espresso Babka

Out of every babka I’ve ever made, this one holds the #2 spot. 

But believe it or not there once was a time it was THE #1 flavor (before s’mores made her debut obv - nothing can beat HER) This chocolate espresso babka is rich, swirled with creamy chocolate spread, marshmallow fluff, and just enough espresso to make it feel super elevated and luxurious compared to a basic chocolate babka (no hate chocolate babka tho — you know you’re my most repeated flavor, a true classic, and a flavor that never ever ever disappoints me) It starts with my classic challah dough and ends with me hovering over the cooling rack, eating slices with my hands. No regrets.

1. Prepare the Dough: Make your challah dough and let it rise until doubled, about 1–2 hours.

2. Divide & Roll Out: Divide dough into two equal portions. Roll out the first portion into a rectangle, approx. 10x14 inches.

3. Spread the Filling: Gently warm the chocolate spread (if needed) so it spreads easily. Spread half the chocolate over the rolled dough, leaving a ½ inch border. Dollop and gently swirl in half the marshmallow fluff. Sprinkle 1 tsp espresso powder evenly over the top.

4. Roll & Shape: Roll the dough up tightly from the long side, like you are making cinnamon rolls. Slice the roll lengthwise to expose the filling. Twist the two halves together, cut sides facing up, to form a braided log. Place in a greased loaf pan.

5.  Repeat: Do the same with the second portion of dough and remaining filling.

6. Second Rise: Cover both pans loosely and let rise for 45–60 minutes, until puffy.

7. Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, until golden brown and cooked through. ( l like to use a food thermometer and take it out once it reaches 175f internally - I tend to like mine on the gooey side.)

9. Cool & Enjoy: Let cool in the pan 10 minutes, then transfer to a rack. Best served slightly warm or toasted.