Chocolate Ricotta Babka Recipe

This Chocolate Ricotta Babka recipe combines rich chocolate, creamy ricotta, and buttery brioche-style dough into an elegant braided sweet bread finished with glossy vanilla syrup. Featured on Flour Power 2 with Jessica McGovern, this bakery-style babka delivers soft layers, decadent swirls, and irresistible flavor perfect for brunches, holidays, and special gatherings.

The Inspiration

Babka has become one of the most beloved enriched breads in modern baking thanks to its striking braided appearance and rich layered fillings. Traditionally rooted in Eastern European Jewish baking, babka combines buttery yeast dough with sweet fillings such as cinnamon or chocolate, creating a loaf that feels both comforting and luxurious.

On Flour Power 2, Jessica McGovern highlights baking recipes that balance visual artistry with approachable techniques, and this Chocolate Ricotta Babka perfectly reflects that philosophy. Its dramatic twisted layers create an impressive presentation while remaining achievable for passionate home bakers.

The glossy vanilla syrup poured over the warm loaf gives the babka its signature bakery-style shine while also locking in moisture and sweetness. Each slice reveals beautiful chocolate swirls and tender layers that make the bread ideal for both breakfast and dessert.

Ingredients

Babka

• ½ cup milk (120 ml), warmed
• 1/3 cup (80 ml) sugar
• 2 teaspoons (10 ml) active dry yeast
• 3 ½ cups flour (840 ml), plus more if needed
• 2 eggs
• 1 egg yolk
• 2/3 cup (160 ml) butter, room temperature, cubed

Filling

• 1/3 cup (80 ml) icing sugar
• 1 cup (240 ml) ricotta
• ½ cup (120 ml) melted dark chocolate chips
• 2/3 cup (160 ml) butter, room temperature

Syrup

• 1 ½ cups (360 ml) sugar
• 1 cup (240 ml) water
• 1 teaspoon (5 ml) vanilla extract

Method

• Let’s get baking!

To make the dough

• Add milk, sugar, and yeast to the bowl of a stand mixer and mix together. Let sit 5 minutes.
• Start stand mixer with dough attachment and mix in 1 cup flour on low. Add eggs and egg yolk and continue mixing. Slowly add remaining flour while mixing. Turn mixer to medium and add butter cubes one at a time. Continue mixing for 10-15 minutes, or until dough is soft, sticky, and shiny.
• Grease a bowl with butter. Take dough out of stand mixer and add to greased bowl. Cover bowl with a tea towel or plastic wrap. Let dough rest 2 hours.

To make the filling

• Mix together icing sugar and ricotta. Slowly add melted chocolate.
• Mix in butter. Set aside.
• Preheat oven to 350 F (175 C).
• Turn dough out onto a lightly floured counter.
• Roll out into a large rectangle. Spread filling onto rectangle, leaving a border.
• Starting at one of the long edges, roll rectangle up tightly to form a log. When you get near the end, apply a bit of water along the remaining border of the dough to help seal it closed when you finish rolling it up.
• Trim the ends. Using a sharp knife, cut the log down the middle lengthwise.
• With cut ends facing up, place strips of dough side by side, then fold one strip over the other, then fold that strip over the first strip, and continue until you create a braid of sorts. Carefully place the dough into a large greased loaf pan.
• Bake babka for 40-50 minutes.

To make the syrup

• Melt sugar in water on the stove. Let boil 5-10 minutes until mixture starts to thicken. Take off the heat and stir in vanilla extract. Set aside.
• As soon as you remove the babka from the oven, pour simple syrup evenly over the top of the loaf. Let cool slightly before removing from pan.

Serving Suggestions

Serve slices warm with espresso, cappuccino, hot chocolate, or strong coffee for a bakery-style café experience. The chocolate filling pairs especially well with rich coffee beverages and creamy lattes.

For brunch spreads, pair the babka with fresh berries, whipped mascarpone, yogurt parfaits, and fruit platters to balance its richness with lighter elements.

This babka also works beautifully as a dessert served slightly warmed with vanilla ice cream or whipped cream. The glossy syrup and soft chocolate layers create a luxurious texture that feels indulgent and comforting.

For holiday presentations, dust lightly with powdered sugar or garnish with chocolate curls for an elegant bakery-style finish.

Final Thoughts

This Chocolate Ricotta Babka recipe delivers everything that makes sweet yeast breads so irresistible — soft buttery dough, rich swirled filling, glossy syrup, and stunning braided presentation. The creamy ricotta and dark chocolate combination creates a sophisticated flavor profile that feels both comforting and luxurious.

Featured on Flour Power 2 with Jessica McGovern, this babka showcases how traditional European baking techniques can create beautiful modern desserts with remarkable flavor and texture. Its elegant appearance and indulgent layers make it perfect for celebrations, brunches, and special gatherings.