Comments on: Chocolate Babka

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Mon, 19 Jan 2026 21:58:46 +0000

In reply to Wendy. We're so glad you enjoyed it, Wendy!

By: Wendy

Wendy — Sun, 18 Jan 2026 19:47:39 +0000

Another yummy recipe and the video was very helpful. The filling was a little runny and there was a lot of it, but getting messy is half the fun!

By: Sam Merritt

Sam Merritt — Mon, 05 Jan 2026 03:15:24 +0000

In reply to Tony. Thank you so much for trusting my recipes, Tony! I'm so glad you enjoyed it so much! :)

By: Tony

Tony — Sat, 03 Jan 2026 03:55:27 +0000

fantastic! I’ve tried a dozen babka recipes, searching for a tender crumb. Sam’s recipe is the absolute best!

By: Sam

Sam — Tue, 29 Apr 2025 16:13:52 +0000

In reply to Nyaziah. I haven't tried the filling made with milk, but I think it could work. The chocolate could be a bit thinner. :)

By: Nyaziah

Nyaziah — Mon, 28 Apr 2025 19:53:00 +0000

Can I substitute the heavy cream for whole milk?

By: Sam

Sam — Thu, 24 Apr 2025 17:18:08 +0000

In reply to Kierra. Hi Kierra! Sorry I missed this! It would probably be a bit sweet. It could ultimately actually make it more watery because sugar is actually a liquid. I probably wouldn't mix it with anything. Maybe put it in the refrigerator before using. If you do try it I would love to know how it goes. :)

By: Kierra

Kierra — Sat, 05 Apr 2025 01:06:16 +0000

Hey there. Going to attempt this recipe tonight/tomorrow but I want to use nutella. It seems like the filling being a bit thin may be a thing so i was thinking of trying to thicken the nutella. What do you think about mixing with some powdered sugar?

By: Sam

Sam — Tue, 04 Feb 2025 20:26:31 +0000

In reply to Ky. I have not, but it would be an interesting experiment. If you try it I would love to know how it goes. I'm not sure what alterations would need to be made.

By: Ky

Ky — Sun, 02 Feb 2025 01:30:13 +0000

hi, I was wondering if you have experimented using active sourdough starter with this recipe?

By: Sam

Sam — Fri, 12 Apr 2024 16:08:55 +0000

In reply to Sue. Hi Sue! Those ingredients should be totally fine so I don't think that's the issue. I think you may just be warming your chocolate more than I am, which isn't a bad thing but if yours is more of a pourable consistency than a spreadable cooled ganache-like one, it may just need to cool down more before you use it to make the assembly easier. You could help this along by putting the chocolate mixture in the fridge for a few minutes, and I think I'll add a note to the recipe card just in case anyone else runs into this issue. I hope this helps and I hope you still were able to enjoy the babka!

By: Sue

Sue — Thu, 11 Apr 2024 20:24:01 +0000

In reply to Viv. I had the same issue with this recipe. The filling was very soft - pourable, even. I waited a bit, but it never solidified at all. I checked the recipe AND the video, and I did everything as you did, Sam, but it didn’t come out the same. Could it be down to ingredients? I used Ghirardelli baking chocolate and ultra pasteurized heavy cream. Otherwise this recipe seems great (still baking my loaf) so I’d love to solve this issue.

By: Sam

Sam — Mon, 11 Mar 2024 15:16:46 +0000

In reply to Viv. Hi Viv! That sounds frustrating, I'm sorry to hear it. The filling part is a bit messy. Have you taken a peek at the video? Does yours look similar to mine there?

By: Viv

Viv — Sat, 09 Mar 2024 12:18:04 +0000

This recipe is a mess—literally! Have tried it twice now and the chocolate filling goes everywhere during the rolling, cutting, twisting process. The second time I even tried refrigerating the log before cutting it lengthwise to try to solidify the chocolate filling. No luck! Any advice?

By: Sam

Sam — Thu, 07 Mar 2024 21:34:46 +0000

In reply to Robin Fowler. I really hope you love the babka, Robin! Thank you for the kind words about my recipes, I really appreciate it! ︎

By: Robin Fowler

Robin Fowler — Thu, 07 Mar 2024 20:57:33 +0000

A local baker makes chocolate babka for holidays. $15 a loaf. It is so good, but I’m going to make this one for Easter! I always have great success with your detailed, yet easy to follow, recipes.