Imagine slicing into a freshly baked loaf of Sourdough Chocolate Babka: the golden crust crackles slightly, revealing delicate layers of rich, buttery dough swirled with deep, dark chocolate. It’s a labor of love, sure, but one bite of this luxurious treat will convince you, it’s totally worth it!
This recipe marries the tangy complexity of sourdough with the indulgent decadence of chocolate babka. The result? A loaf that’s pillowy soft, rich in flavor, and perfect for breakfast, dessert, or just because. Let’s get started!
Table of Contents
Sourdough Chocolate Babka
Equipment
- Stand mixer with dough hook
- Medium & small mixing bowls
- Whisk/spatula
- Saucepan
- Rolling Pin
- Loaf pan (9×5-inch)
- Pastry brush
- Kitchen scale (recommended)
- Parchment paper (optional)
Ingredients
Sweet Starter:
- 14 g unfed sourdough starter
- 60 g all-purpose flour
- 28 g water
- 12 g light brown sugar
Dough:
- 285 g all-purpose flour
- 15 g cornstarch
- 116 g sweet starter
- 2 large eggs
- 56 g whole milk
- 5 g salt
- 50 g granulated sugar
- 70 g unsalted butter softened
Filling:
- 75 g heavy cream
- 50 g dark chocolate finely chopped (70% cacao preferred)
- 25 g cocoa powder
- 50 g granulated sugar
- 56 g unsalted butter
- 5 g vanilla extract
- 25 g walnuts finely chopped (optional)
Syrup:
- 66 g granulated sugar
- 75 g water
Instructions
- Mix starter, flour, water, and brown sugar in a bowl.
- Cover and ferment at room temp for 6-8 hours until bubbly and doubled.
- In a mixer bowl, add: flour, cornstarch, sweet starter, eggs, milk, salt, and sugar.
- Mix on medium until a rough dough forms (about 3-5 min).
- Add softened butter gradually and knead for another 8-10 min until elastic and smooth.
- Cover and proof at room temp for 4–6 hrs, or overnight in the fridge.
- Warm cream until steaming.
- Pour over chopped chocolate and let sit 1 min.
- Stir until smooth, then mix in cocoa powder, sugar, butter, vanilla, and chopped nuts.
- Let cool to room temp before spreading.
- Roll the dough into a rectangle (~9×15 in).
- Spread filling evenly, leaving ½ in border.
- Roll into a tight log and slice lengthwise.
- Twist the two halves into a spiral, cut side up.
- Place in a greased loaf pan. Cover and proof 2-4 hrs.
- Preheat oven to 175°C (350°F).
- Bake for 35-40 min until golden brown and a skewer comes out clean.
- Tent with foil if browning too fast.
- While baking, heat sugar and water in a saucepan until dissolved.
- Brush syrup over hot babka right out of the oven.
- Let cool completely before slicing.
Rest Time (Optional)
- Chill overnight after first proof (8-12 hrs) for enhanced flavor and easier shaping.
Notes
- Calories: 280
- Fat: 15g
- Carbs: 34g
- Protein: 5g
What is Chocolate Babka?
Babka is a sweet, braided bread with deep roots in Eastern European Jewish tradition. Originally made with leftover challah dough and filled with cinnamon or jam, today’s babka has evolved into a rich, dessert-like loaf swirled with chocolate, nuts, and more. With its signature twisted shape and beautifully marbled interior, babka isn’t just a bread, it’s an experience. Whether served for breakfast, dessert, or a cozy weekend treat, this timeless bread is the perfect balance of softness, sweetness, and visual appeal.
Why You’ll Love This Chocolate Babka
- Gourmet Chocolate Flavor: Rich swirls of dark cocoa and finely chopped chocolate make every bite indulgent.
- Tangy Depth from Sourdough: The sourdough discard or starter adds a subtle tang that balances the sweetness.
- Soft, Pillowy Texture: Slow fermentation results in a tender, moist crumb that’s light yet satisfying.
- Visually Stunning: The twisted loaf reveals beautiful chocolate marbling, perfect for gifting or entertaining.
- More Digestible: Thanks to the sourdough fermentation, this babka is easier on the stomach than traditional yeasted versions.
- Versatile for Any Occasion: Ideal for brunches, holidays, desserts, or simply as a luxurious weekend bake.
- Make-Ahead Friendly: The dough can be prepared the night before and proofed in the fridge for fresh baking the next day.
- Customizable Filling: Add nuts, spices, or citrus zest to tailor the flavor to your liking.
What You’ll Need For the perfect Chocolate Babka?
Sweet Starter:
- 14g sourdough starter (unfed)
Substitution: If you don’t have a sourdough starter, you can use 1g of instant yeast dissolved in 15g water. However, this will change the flavor profile. - 60g all-purpose flour
Substitution: Bread flour can be used for a chewier texture. - 28g water
Use for: Hydrates the flour and activates the starter. - 12g light brown sugar
Substitution: Use honey or coconut sugar for a slightly different sweetness.
Dough:
- 285g all-purpose flour
Substitution: Use bread flour for more structure or a mix of whole wheat for a nuttier flavor. - 15g cornstarch
Use for: Helps keep the babka tender. - 116g sweet starter
Use for: Adds flavor and acts as the leavening agent. - 2 large eggs
Substitution: Use flax eggs for a dairy-free version, but the texture may be slightly denser. - 56g whole milk
Substitution: Substitute with almond or oat milk for a dairy-free alternative. - 5g salt
Use for: Balances flavors and strengthens gluten. - 50g granulated sugar
Substitution: Use coconut sugar for a richer, caramel-like sweetness. - 70g unsalted butter (softened)
Substitution: Vegan butter works for a dairy-free version.
Filling:
- 75g heavy cream
Substitution: Coconut cream for a dairy-free option. - 50g dark chocolate (finely chopped)
Use for: Rich chocolate flavor. Choose 70% cacao or higher for intensity. - 25g cocoa powder
Use for: Deepens the chocolate flavor. - 50g granulated sugar
Substitution: Use brown sugar for a deeper caramel-like flavor. - 56g unsalted butter
Substitution: Use coconut oil for a dairy-free option. - 5g vanilla extract
Use for: Enhances chocolate flavors. - 25g walnuts (finely chopped)
Substitution: Use pecans, almonds, or omit for a nut-free option.
Syrup:
- 66g granulated sugar
Use for: Sweetens and adds shine to the babka. - 75g water
Use for: Dissolves the sugar for an even syrup.
Step-by-Step Directions
Prepare the Sweet Starter
Mix the sourdough starter, flour, water, and brown sugar in a bowl. Cover and let it sit at room temperature for 6-8 hours or until bubbly and active.
💡 Tip: For best results, place the bowl in a warm spot (around 22-24°C / 72-75°F).
Make the Dough
In a stand mixer, combine flour, cornstarch, sweet starter, eggs, milk, salt, and sugar. Knead until smooth. Gradually add the softened butter, mixing until the dough becomes elastic. Cover and proof for 4-6 hours, or overnight in the fridge.
💡 Tip: A slow overnight proof in the fridge enhances the flavor and makes the dough easier to handle.
Prepare the Filling
Heat heavy cream until warm, then pour over chopped chocolate. Stir until melted. Add cocoa powder, sugar, butter, vanilla, and walnuts, mixing until smooth. Let cool to room temperature.
💡 Tip: Letting the filling cool slightly helps prevent the dough from getting too soft when rolling.
Shape the Babka
Roll out the dough into a rectangle. Spread the chocolate filling evenly, leaving a border. Roll into a log, slice in half lengthwise, and twist the two strands together. Place in a greased loaf pan. Cover and let it proof for 2-4 hours.
💡 Tip: Twisting the dough tightly creates a beautiful swirl effect in the final loaf.
Bake
Preheat the oven to 175°C (350°F). Bake for 35-40 minutes, until golden brown and cooked through.
💡 Tip: If the top browns too quickly, tent it with foil for the last 10 minutes.
Make the Syrup
While the babka bakes, heat sugar and water in a saucepan until dissolved. Brush the warm syrup over the babka when it comes out of the oven. Let it cool before slicing.
💡 Tip: Brushing the syrup on while the babka is warm helps it absorb better, keeping it moist and flavorful.
Serving & Storage
- Serve warm for the ultimate gooey chocolate experience!
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze individual slices and reheat before serving.
What to Serve With?
- Coffee or Tea: The bitterness complements the sweetness of the babka.
- Whipped Cream or Ice Cream: Adds an extra indulgent touch.
- Fresh Berries: Balances the richness with a burst of freshness.
- Warm Milk: A comforting pairing, especially for breakfast.
FAQs
What’s the best chocolate to use?
High-quality dark chocolate (at least 60% cocoa) ensures a rich and intense flavor.
Can I skip the overnight proofing?
Yes, but a slow rise in the fridge enhances flavor and improves texture.
Why use sourdough instead of yeast?
Sourdough adds a depth of flavor and creates a tender crumb while naturally extending shelf life.
Baking a Sourdough Chocolate Babka may take time, but trust me, it’s totally worth it! From the silky chocolate filling to the fluffy, buttery layers, every bite is a masterpiece. Whether you’re a seasoned baker or a beginner, this recipe will bring the magic of artisan bread into your home. Happy baking!
