Sourdough Chocolate Babka: A Sweet, Heavenly Twist

Sourdough chocolate babka is the perfect balance between a tangy, tender dough and rich, indulgent chocolate filling. This twist on the classic babka brings the depth of sourdough’s flavor to the buttery, sweet bread, creating an irresistible treat that’s perfect for breakfast, dessert, or any special occasion. The sourdough adds a unique complexity to the dough, making each bite just a little more interesting than your standard sweet bread.

The chocolate filling, a rich blend of cocoa, sugar, and butter, oozes between layers of soft dough, while the twisted shape ensures that every slice is beautifully swirled with that decadent filling. If you’ve ever had the pleasure of tasting traditional babka, you’ll know just how good it is. Adding a sourdough starter elevates this babka to a whole new level of flavor. While it takes a bit of time to make, the results are completely worth it. The extra steps ensure a light, airy, and soft bread that pairs perfectly with a cup of coffee or tea.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sourdough starter
The sourdough starter is the backbone of this babka. It adds a tangy depth of flavor and helps the dough rise beautifully. You’ll want to make sure your starter is active and bubbly for the best results. If you don’t have a starter, you can make your own or buy it from a bakery.

All-purpose flour
All-purpose flour provides the structure for the dough. It’s important to use high-quality flour to get the right consistency and texture for your babka. You can also experiment with bread flour for a slightly chewier texture.

Granulated sugar
Granulated sugar adds sweetness to the dough and helps balance the tangy flavor of the sourdough. It also contributes to the dough’s soft, tender texture.

Salt
Salt enhances the flavors of the dough and prevents it from tasting too sweet. It’s essential for rounding out the flavor profile of the babka.

Butter
Butter is crucial for both flavor and texture. It gives the dough a rich, tender crumb and adds a delightful richness that complements the chocolate filling.

Eggs
Eggs help bind the ingredients together and provide structure to the dough. They also contribute to the overall softness and moisture of the babka.

Milk
Milk adds moisture and richness to the dough. You can use whole milk for the best flavor, though plant-based milk can be used as a substitute if needed.

Vanilla extract
Vanilla extract adds a subtle flavor that complements the chocolate filling and rounds out the dough.

Cocoa powder
For the chocolate filling, cocoa powder provides the deep, rich chocolate flavor that defines this babka. It’s the key ingredient for the filling and ensures the babka has that signature chocolaty taste.

Brown sugar
Brown sugar adds a bit of moisture to the chocolate filling, along with a touch of caramel-like flavor. It pairs perfectly with the cocoa powder.

Butter (for filling)
The second helping of butter is used to create a rich, smooth chocolate filling that spreads easily between the layers of dough.

Semisweet chocolate
Semisweet chocolate is finely chopped and mixed with the cocoa powder and brown sugar to create a gooey, chocolatey filling. It melts beautifully in the dough, creating an irresistible bite.

Egg wash
An egg wash (made from a beaten egg and a bit of water) is brushed over the top of the babka before baking to give it a golden, glossy finish.

Directions

1. Prepare the Dough:
   In a large mixing bowl, combine the active sourdough starter, flour, sugar, salt, butter, eggs, milk, and vanilla extract. Mix everything together until you form a dough. Knead the dough for about 10 minutes until it’s smooth and elastic. Cover the dough with a damp towel or plastic wrap and let it rise for 4-6 hours, or until doubled in size.
2. Make the Chocolate Filling:
   While the dough is rising, prepare the chocolate filling. In a small saucepan, melt the butter over low heat. Add the cocoa powder, brown sugar, and semisweet chocolate, stirring until fully melted and smooth. Set aside to cool.
3. Shape the Babka:
   Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4-inch thick. Spread the cooled chocolate filling evenly over the dough, leaving a small border along the edges. Starting from one long side, roll the dough tightly into a log. Slice the log in half lengthwise, exposing the chocolate swirl inside. Twist the two halves together to form a braid, being careful not to let the filling spill out. Transfer the twisted dough into a greased 9×5-inch loaf pan, tucking the ends underneath.
4. Proof the Babka:
   Cover the babka with a towel or plastic wrap and let it rise for 1-2 hours, until it has puffed up and fills the pan.
5. Bake the Babka:
   Preheat your oven to 350°F (175°C). Brush the top of the babka with the egg wash and bake for 35-40 minutes, or until the top is golden brown and the babka sounds hollow when tapped.
6. Cool and Serve:
   Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Servings and Timing

This recipe yields about 10-12 servings. Preparation time is approximately 30 minutes, with 4-6 hours of rise time for the dough. Baking takes about 35-40 minutes, and the total time is approximately 5-7 hours, including the rise time.

Equipment Needed

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Variations and Customizations

This Sourdough Chocolate Babka recipe is highly adaptable, and you can customize it to suit your preferences.

Add Different Fillings

While the chocolate filling is traditional, you can experiment with other fillings. Try adding chopped nuts (like walnuts or hazelnuts) to the chocolate mixture for added texture. For a fruity twist, spread a layer of raspberry jam or orange marmalade along with the chocolate.

Make It Vegan

To make this babka vegan, replace the butter with a plant-based alternative, and use a flax egg (1 tablespoon of ground flaxseed + 2.5 tablespoons of water) instead of regular eggs. For the chocolate filling, use dairy-free chocolate to keep it vegan-friendly.

Use Different Types of Chocolate

If you’re a fan of dark chocolate, you can replace the semisweet chocolate with bittersweet or dark chocolate for a richer, more intense flavor. You can also combine different types of chocolate for a unique twist.

Add a Glaze

For a bit of extra sweetness and shine, you can drizzle a simple glaze over the babka once it has cooled. A mixture of powdered sugar and a bit of milk or lemon juice works beautifully.

Nutrition and Dietary Info

Nutrient	Amount per serving (1 slice)
Calories	330 kcal
Protein	5 g
Carbohydrates	42 g
Fat	18 g
Saturated Fat	10 g
Fiber	3 g
Sugar	18 g
Sodium	150 mg

Expert Tips & Customizations

Use an Active Sourdough Starter

The key to this recipe is a healthy, active sourdough starter. Make sure it’s bubbly and well-fed before using it in this recipe. An active starter ensures the dough rises properly and gives the babka its signature flavor.

Let the Dough Rise Slowly

If you have the time, let the dough rise in the fridge overnight for a slow fermentation. This can enhance the flavor and texture of the babka, giving it a more complex sourdough taste.

Be Gentle When Twisting

When shaping the babka, be gentle while twisting the dough to avoid squeezing out the filling. The filling should stay inside the dough for maximum flavor in every bite.

FAQs

Can I make this babka ahead of time?

Yes, you can prepare the babka the night before, allowing it to rise in the fridge overnight before baking it the next day.

Can I freeze the babka?

Yes, once it has cooled, you can wrap the babka tightly in plastic wrap and freeze it for up to 2 months. To reheat, bake it at 350°F (175°C) for 10-15 minutes.

Can I use store-bought sourdough starter?

Yes, store-bought sourdough starter will work fine as long as it’s active and bubbly. Be sure to feed it a few hours before using it in the recipe.

How do I know when the babka is fully baked?

The babka is done when it’s golden brown on top and sounds hollow when tapped. A kitchen thermometer should read 190°F (88°C) at the center.

Can I use a different type of flour?

You can use bread flour instead of all-purpose flour for a chewier texture, but all-purpose flour is sufficient for this recipe.

What if my babka isn’t rising enough?

Ensure your sourdough starter is active and bubbly. If your kitchen is cold, you can let the dough rise in a warm spot or use the oven’s proofing setting.

Can I add nuts to the chocolate filling?

Yes, chopped walnuts or hazelnuts pair beautifully with the chocolate filling. Add them when spreading the chocolate over the dough.

How do I store leftover babka?

Store any leftover babka at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and refrigerate for up to a week.

Can I make this babka with a different filling?

Yes, feel free to try other fillings like cinnamon sugar or fruit preserves for a new flavor twist.

What’s the best way to slice babka?

Use a serrated knife to cut the babka. This will help keep the slices neat without squishing the layers of dough and filling.

Conclusion

This Sourdough Chocolate Babka is a wonderful combination of tangy sourdough, rich chocolate, and buttery dough, creating a sweet, indulgent treat. Though it requires some time and patience, the end result is absolutely worth it. Whether for a special occasion or just to enjoy with a cup of coffee, this babka is sure to be a hit with anyone who tastes it.

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