Chocolate Babka 350g

Chocolate babka is a delicious, hand-baked yeast cake with a tender, buttery crumb and a generous swirl of rich chocolate-hazelnut filling.

What Is Chocolate Babka?

Babka is a richly twisted sweet bread-cake with roots in Central and Eastern European baking. Its distinctive braid reveals ribbons of dark chocolate filling through soft, lightly sweetened dough, making it the kind of pastry that feels equally at home on a weekend brunch table or served as dessert.

Our chocolate babka combines a pillowy yeast dough with hazelnut cream, cocoa and a little lemon peel, then is baked until the outside is golden and the centre remains soft and fragrant. Every slice has a handsome marbled swirl and a satisfying balance of tender pastry, rich chocolate and toasted hazelnut character.

Its risen dough gives it the light tenderness of a sweet bread, while the buttery pastry and generous filling make it every bit as indulgent as a cake.

How to Serve Chocolate Babka

Chocolate babka is made for unhurried breakfasts, generous brunches and properly comforting coffee breaks.

• Enjoy a thick slice with black tea or a glass of cold milk for an indulgent morning or afternoon treat.
• Warm briefly and serve with vanilla ice cream, softly whipped cream or fresh berries for an easy dessert.
• Add it to a brunch spread with fruit, yoghurt and good coffee when you want something special to share.
• Toast a slice lightly, then add a little butter or mascarpone for an especially luxurious late breakfast.
• Bring it to a dinner party, family lunch or weekend gathering as a ready-to-slice host gift.

Serving Tip

Warm individual slices for a few seconds in the microwave, or briefly in a low oven, just until the chocolate-hazelnut filling softens. Avoid overheating so the delicate crumb stays light and tender.

For a lighter, nut-led alternative with roasted pistachio filling, try our pistachio babka.

Where Does It Come From?

Our chocolate babka is hand-baked by Nándori Cukrászda, a family-run Budapest patisserie on Ráday Street. Its story began in 1957, and László Nándori took over the business in 1988, continuing its tradition of carefully made Hungarian cakes and pastries.

Skilled confectioners prepare the brioche-like dough, spread it with hazelnut cream and cocoa, then twist it by hand before baking. Monika selected it for its soft texture, generous chocolate filling and the irresistible aroma it brings to a coffee table.

Browse our wider selection of Hungarian cakes and pastries to discover more hand-made sweet specialities from Nándori Cukrászda.

Delivery & Storage

Chocolate babka has a best-before date of 6 days from the date of purchase, so it is best enjoyed while beautifully fresh. We send it in protective packaging to help it arrive ready to slice and serve.

Storage: Store in a cool, dry place. Refrigerate after opening.

Ingredients & Allergen Information

Ingredients: Wheat flour, sugar, butter, egg, milk, yeast, vanillin sugar, lemon peel, water, hazelnut cream (hazelnut, sugar, sunflower oil, cocoa powder, modified starch, sunflower lecithin, nuts, soybeans).

Allergy advice: For allergens, see ingredients in bold. May contain traces of other nuts.

Country of Origin: Hungary.