Double Chocolate Sourdough Babka

A rich, swirled loaf made with soft sourdough brioche-style dough and a double chocolate filling. This babka highlights the deep flavor of sourdough and layers of semi-sweet chocolate, offering a tender crumb and beautiful marbled interior—perfect for gifting or indulgent mornings.

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Prep Time 12

Cook Time 1

Total Time 13

Servings 1 loaf

Calories 390

Ingredients

Dough Ingredients

500 grams all-purpose flour
100 grams active sourdough starter 20%
250 grams milk
80 grams granulated sugar
60 grams unsalted butter room temperature
1 egg approx. 50g
6 grams salt

Chocolate Filling

90 grams unsalted butter
90 grams chocolate chips semi-sweet, or chopped chocolate
120 grams granulated sugar
30 grams cocoa powder unsweetened

Sugar Syrup

60 grams water ¼ cup
50 grams 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.

Video

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!).

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