Chocolate Pull Apart Babka

Chocolate Pull Apart Babka

For years I avoided every Babka recipe for fear of the time and effort. That is until I made this one, which all of my guests polished off in one sitting!


  • 1 14 ounces box of frozen Kineret brand Chall-Ettes of Challah
  • 3 tablespoons of good quality dutch process cocoa powder
  • 1/2 cup of sugar
  • 2 tablespoons of all-purpose flour
  • 1 tablespoon of pure vanilla extract
  • 5 tablespoons of unsalted butter or margarine melted


  1. Preheat oven to 325 degrees.
  2. Cut a sheet of unbleached parchment paper to fit the bottom and up the sides of a 5 1/2 by 10 1/2 loaf pan, or spray heavily with nonstick cooking spray. The parchment paper will enable you to move the Babka from the pan and transfer it to a serving tray; without it, you may need to serve it from the loaf pan.
  3. Open the package of Challah dough. Allow the Challah rolls to stand at room temperature for 10-15 minutes, until the rolls are soft enough to unknot.
  4. Break each strand of the Challah dough into 5-6 pieces.
  5. Roll each piece into a ball between your palms. Drop the balls, a few at a time into the cocoa mixture.
  6. Dip each ball into the melted butter or margarine, shake off excess, and then drop back into the cocoa mixture, drop into prepared pan.
  7. Pour the remaining cocoa mixture into the remaining butter or margarine and use your fingers to pinch it into course crumbs. Sprinkle over the top of the Babka.
  8. Cover the pan with a kitchen towel. Open the door of the preheated oven and set the pan on the open door. The indirect heat from the oven will help it rise quickly.
  9. Allow it to sit for 15 minutes. Close the oven door, and allow the oven to return to 325 degrees and bake the Babka for about 30 minutes more.
  10. Serve warm. To remove the Babka from the loaf pan, slip a spatula under the parchment, hold a platter and flip the cake out. Carefully flip it back over so that the crumbs face up and let your guests pull it apart.

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Lesley Wolman

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