Double Chocolate Sourdough Babka
Tina BevkI remember the first time I made this Double Chocolate Sourdough Babka for a family brunch—everyone loved it! This sourdough bread has a soft, buttery dough, a rich chocolate filling, and that slightly tangy sourdough kick that makes each bite extra delicious. While the process takes a bit of time, I promise it’s totally worth the effort.
This babka is perfect for weekend brunches with the family, or even holidays like Easter and Christmas. And because it takes a bit of time and love to make, it often becomes a special baking project.
If you like this double chocolate version, you might also want to check out my Chocolate Hazelnut Babka! It’s just as soft and swirly, but with the cozy crunch of toasted hazelnuts and a Nutella-style filling.
Important Ingredients
- All Purpose Flour: A reliable base that gives the babka its soft, tender structure.
- Active Sourdough Starter: Adds that signature tang and gives the dough amazing flavor.
- Milk: Adds richness and softness to the dough.
- Granulated Sugar: Used in both the dough and the filling to sweeten things up. It also helps the dough brown beautifully while baking.
- Unsalted Butter: Makes the dough rich and tender, and also adds creaminess to the chocolate filling.
- Egg: Adds structure and softness to the dough.
- Salt: Balances the sweetness and enhances all the other flavors.
- Semi Sweet Chocolate Chips or Chopped Chocolate: For the filling, either chips or chopped from a bar both work well.
- Unsweetened Cocoa Powder: Boosts the chocolatey richness of the filling.
- Water: Used for the simple syrup that’s brushed on the baked loaf. It keeps the crust shiny, soft, and just a little sticky—in the best way.
See recipe card for quantities.
Substitutions & Variations
- For the chocolate, you can use dark chocolate instead of semi-sweet for a richer flavor, or mix in white chocolate chips for a fun twist.
- For the milk option, whole milk is best, but 2% works too.
- To enhance the flavor, try adding a bit of ground cinnamon or coffee to the chocolate filling for a deeper, more complex profile.
How to Make Double Chocolate Sourdough Babka
Step 1: In the bowl of a stand mixer, combine all the dough ingredients except the butter (Image 1). Mix on low speed until there is no dry flour left. Gradually add the butter, one tablespoon at a time. Make sure each addition is mostly mixed in before adding more. After all the butter is added, increase the mixer speed slightly. Mix for about 20 minutes, or until the dough is smooth, stretchy, and passes the windowpane test.
Scrape down the bowl, cover it with plastic wrap or a damp towel, and let it rest for 30 minutes. Then, do 2–3 sets of stretch and folds, with 30 minutes between each set (Image 2).
Step 2: Let the dough rise until it increases by about 50% in size (not doubled). This usually takes 6–8 hours at 72°F (22°C) (Image 3). Cover it tightly and refrigerate overnight.
The next day, melt the butter and chocolate chips together over low heat (Image 4). Once melted, remove from heat and stir in the cocoa powder and sugar. Let it cool for about 10 minutes before using.
Step 3: Place the chilled dough on a lightly floured surface. Roll it into a 10 x 24-inch (30 x 60 cm) rectangle (Image 5). Spread the cooled chocolate filling over the dough all the way to the edges (Image 6). Sprinkle with flaky sea salt, if using.
Step 4: Roll the dough up tightly from the long side to make a log (Image 7). For easier shaping, you can place the log in the freezer for 10 minutes to firm up. Cut the log lengthwise down the middle to show the layers (Image 8).
Step 5: Pinch the top ends together (Image 9), then twist the two halves around each other to form a braid (Image 10).
Step 6: Place the braided loaf into a parchment-lined 9 x 5-inch (23 x 13 cm) pan, or use an 8.5 x 4.5-inch (22 x 11 cm) pan for a taller babka (Image 11). Cover the pan and let the dough rise at room temperature for 2–6 hours, until it looks puffier. It won’t double in size, but it should look fuller. If you’re unsure, give it more time.
Optional: You can cold-proof it in the fridge overnight after shaping. If you do this, let the loaf sit at room temperature for about 1 hour before baking.
Preheat your oven to 350°F (175°C). Bake for 50–60 minutes, or until a thermometer in the center reads 200°F (93°C). Cover with foil if it’s browning too fast. Let the babka cool in the pan for 10 minutes.
While the babka is baking or cooling, boil 60g water (¼ cup) and 50g sugar (¼ cup) together until the sugar is fully dissolved. Brush the hot syrup over the warm babka. Then carefully remove the babka from the pan (use a spatula if needed). Let it cool on a wire rack for at least 1 hour before slicing (Image 12).
Hint: Be patient with the dough. The long rise and stretch-and-fold process will help develop that soft, stretchy texture that makes this babka so perfect.
Baking Schedule
Day 1 (Evening) – Prep the Dough
- 6:00 PM – Mix all the dough ingredients except the butter.
- 6:15 PM – Begin adding butter gradually and knead (about 20 minutes total).
- 6:45 PM – Cover and let the dough rest for 30 minutes.
- 7:15 PM – Perform the first set of stretch and folds.
- 7:45 PM – Perform the second set of stretch and folds.
- 8:15 PM – Optional third set of stretch and folds.
- 8:45 PM – Let dough rise at room temperature (aim for about a 50% increase in volume).
- 12:00 AM (midnight) – Cover tightly and refrigerate overnight.
Day 2 (Morning) – Shape, Proof, and Bake
- 8:00 AM – Make the chocolate filling and let it cool.
- 8:30 AM – Roll out the dough, spread filling, shape, and braid.
- 9:00 AM – Place in pan, cover, and proof at room temperature.
(Proofing can take anywhere from 2 to 6 hours depending on your kitchen temperature.)
- 12:00–3:00 PM – When the dough looks puffy and ready, bake at 350°F (175°C) for 50–60 minutes.
- 1:00–4:00 PM – Brush with sugar syrup while warm, let cool for at least 1 hour before slicing.
💭Crucial Success Tips
- Be sure to do the windowpane test to check if your dough is properly developed. The dough should stretch thin without tearing.
- Make sure your chocolate filling cools slightly before spreading it onto the dough to avoid it melting into the dough and making it too sticky.
- Don’t rush the rise times! The dough needs plenty of time to rest and rise properly. It’s tempting to speed things up, but it’s the key to getting that fluffy, airy texture.
FAQ
Yes! After shaping the loaf, you can cold-proof it in the fridge overnight. Just let it sit at room temperature for about an hour before baking.
Sourdough dough can be a bit stickier than regular bread dough. Just flour your work surface generously while rolling it out, and it should be manageable.
Use a kitchen thermometer! The babka is done when the center reads 200°F (93°C).
Double Chocolate Sourdough Babka
Ingredients
Dough Ingredients
- 500 g all-purpose flour
- 100 g active sourdough starter 20%
- 250 g milk
- 80 g granulated sugar
- 60 g unsalted butter room temperature
- 1 egg approx. 50g
- 6 g salt
Chocolate Filling
- 90 g unsalted butter
- 90 g chocolate chips semi-sweet, or chopped chocolate
- 120 g granulated sugar
- 30 g cocoa powder unsweetened
Sugar Syrup
- 60 g water ¼ cup
- 50 g granulated sugar ¼ cup
Instructions
- In the bowl of a stand mixer, combine all the dough ingredients except the butter. Mix on low speed until there is no dry flour left.Gradually add the butter, one tablespoon at a time. Make sure each addition is mostly mixed in before adding more.After all the butter is added, increase the mixer speed slightly. Mix for about 20 minutes, or until the dough is smooth, stretchy, and passes the windowpane test.Scrape down the bowl, cover it with plastic wrap or a damp towel, and let it rest for 30 minutes. Then, do 2–3 sets of stretch and folds, with 30 minutes between each set.
- Let the dough rise until it increases by about 50% in size (not doubled). This usually takes 6–8 hours at 72°F (22°C). Cover it tightly and refrigerate overnight.The next day, melt the butter and chocolate chips together over low heat. Once melted, remove from heat and stir in the cocoa powder and sugar. Let it cool for about 10 minutes before using.
- Place the chilled dough on a lightly floured surface. Roll it into a 10 x 24-inch (30 x 60 cm) rectangle. Spread the cooled chocolate filling over the dough all the way to the edges. Sprinkle with flaky sea salt, if using.
- Roll the dough up tightly from the long side to make a log. For easier shaping, you can place the log in the freezer for 10 minutes to firm up. Cut the log lengthwise down the middle to show the layers.
- Pinch the top ends together, then twist the two halves around each other to form a braid.
- Place the braided loaf into a parchment-lined 9 x 5-inch (23 x 13 cm) pan, or use an 8.5 x 4.5-inch (22 x 11 cm) pan for a taller babka. Cover the pan and let the dough rise at room temperature for 2–6 hours, until it looks puffier. It won’t double in size, but it should look fuller. If you're unsure, give it more time.Optional: You can cold-proof it in the fridge overnight after shaping. If you do this, let the loaf sit at room temperature for about 1 hour before baking. Preheat your oven to 350°F (175°C). Bake for 50–60 minutes, or until a thermometer in the center reads 200°F (93°C). Cover with foil if it's browning too fast. Let the babka cool in the pan for 10 minutes. While the babka is baking or cooling, boil 60g water (¼ cup) and 50g sugar (¼ cup) together until the sugar is fully dissolved. Brush the hot syrup over the warm babka. Then carefully remove the babka from the pan (use a spatula if needed). Let it cool on a wire rack for at least 1 hour before slicing.
Notes
- Don’t rush the dough – Sourdough takes time, and that’s totally okay! The slow rise adds flavor and makes the babka extra soft and flavorful.
- Let your babka cool for at least an hour before slicing. It helps set the structure (and keeps the chocolate from going everywhere!).
Nutrition
If you gave these Sourdough Babka a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Double Chocolate Sourdough Babka
Store leftover babka at room temperature for up to 3 days in an airtight container. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, just thaw at room temperature or warm it up in the oven for a few minutes.
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