Sourdough Babka with a Sweet Chocolate Filling

The ultimate treat for any and all chocolate lovers: Sourdough Babka with a luscious chocolate filling! This soft, buttery brioche loaf combines the best of rich, decadent chocolate and the unique flavor of sourdough, perfect for pairing with a hot cup of coffee!

Are you a chocolate lover looking for the perfect sweet bread to pair with your morning cup of coffee? Look no further! This Sourdough Chocolate Babka is everything you need and more.

Made with a soft, buttery brioche dough, it’s filled with a rich chocolate filling crafted from simple ingredients like cocoa powder and topped with more chunks of chocolate for even more indulgence.

The dough is rolled and twisted to create a stunning loaf that’s baked until it’s puffed up and decorated with melty chocolate. Don’t be fooled. It might look overly complicated, but I share with you easy step-by-step direction, plus pictures to help you master the shaping!

A final touch of simple syrup brushed on top adds an extra layer of sweetness, making this Sourdough Chocolate Babka the sourdough bread of your baking dreams!

It’s the perfect stunner for your next brunch with your friends or the perfect sweet treat for a holiday morning. I promise, you won’t be disappointed!

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Why You’ll Love This Recipe:

Decadent

For all of my chocolate lover’s, Sourdough Babka with a chocolate filling is nothing short of indulgent! Decadent chocolate filling, laced in buttery, soft sourdough brioche bread is just so delicious.

Beautiful

This Sourdough Babka loaf is sure to steal the show at your next brunch. The chocolate swirls in between the enriched dough is a stunning show-stopper.

Easy to Make

It may look overly complicated, but I promise, this recipe is far easier than you think to prepare. So much so, you’ll be making it again and again!

Ingredients

**For precise ingredient measurements, scroll down to the recipe card below**

Sourdough Babka

Flour – For the most soft and chewy sourdough babka, I suggest using bread flour. However, you can make this recipe with all-purpose flour as well. 

Milk – I used whole milk, but non-dairy options can be used as well. 

Eggs – Brings structure and lightness to this loaf.

Unsalted Butter – If you only have salted butter, omit 1/4 teaspoon of salt from the recipe. Be sure to use room temperature butter for easy mixing.

Sugar 

Salt

Active Sourdough Starter

Filling

Butter – Salted or unsalted butter can be used

Sugar

Cocoa Powder – Dutch-processed or natural cocoa powder can be used for this recipe.

Chocolate Chunks – I used chunks of chopped dark chocolate, but you can choose to opt for chocolate chips, dark or milk chocolate.

Simple Syrup

Sugar

Water

Supplies

Stand Mixer

Large Mixing Bowls

Pastry Brush

9×5 Loaf Pan

Instant Read Thermometer

Small Saucepan

SAMPLE BAKER’S SCHEDULE

Day 1

2 pm – Mix dough

2:30 pm – Continue bulk fermentation at room temperature

10:30 pm – Place dough in the fridge

Day 2

6 am – Make filling

6:30 am – Shape & second rise

10:30 am – Bake

** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.

How to Make Sourdough Babka with a Chocolate Filling

Prepare the Dough

**For the best results, be sure to use a kitchen scale**

In a bowl of a stand mixer with the paddle attachment, add the flour, milk, eggs, sugar, salt and sourdough starter on low until there is no flour remaining.

Allow the dough to rest for 10 minutes.

Exchange the paddle attachment for a dough hook. While kneading the dough on medium speed, add 1 Tablespoon of butter at a time, giving short pauses between each additional pat of butter. Continue to knead the dough until the butter is thoroughly incorporated and the dough is pulling from the sides of bowl (about 5-10 minutes).

Cover the bowl with a bowl cover or plastic wrap and leave in a warm place to double in size (about 6-8 hours in a 70 degree F environment. Higher temperatures will quicken the process. Lower will lengthen the process.)

Chill the Dough

Once the dough has doubled, cover the dough and place it into the fridge for at least 2 hours up to 24 hours. This helps the dough to firm up for easy shaping.

Chocolate Filling

Before shaping the Sourdough Babka, prepare the chocolate filling. 

Heat a small saucepan on medium-low. Add the butter, sugar, and sifted cocoa powder to a small saucepan and heat to medium low. Stir occasionally, until the butter has completely melted and the cocoa powder is thoroughly combined. Remove the chocolate filling from the heat and allow to cool to room temperature.

Shape

Remove the sourdough babka dough from the fridge and place onto a lightly floured work surface. Roll out the dough to 10×14″ with a rolling pin (does not have to be exact).

Evenly spread the chocolate filling all over the dough, except for 1 inch on the top short side to help seal the dough. Sprinkle chunks of chocolate on top of the chocolate filling. 

Starting with the short side closest to you, roll up the dough into a tight cylinder. 

Turn the horizontal roll now to be vertical, then with a sharp knife, cut the roll in half except for 2 inches on the top. Twist the dough together and place onto a lightly greased and lined with a piece of parchment paper 9×5 inch loaf pan. 

Cover with plastic wrap and leave to rise for a second time until it has doubled in size and look puffy (about 3-4 hours in a 70 degree F environment. Higher temperatures will quicken the process. Lower will lengthen the process).

Bake

Preheat oven to 350 degrees F and bake the Sourdough Babka for 40-50 minutes or until the internal temperature is 180-200 degrees F with an instant read thermometer.

Add the sugar and water to a small saucepan and bring to medium heat. Stir continuously until the sugar has dissolved, about 3 minutes.  While the bread is still warm, poke holes throughout with a sharp knife. Brush the sugar syrup on top of the babka with a pastry brush. Allow the sourdough babka to soak up the simple syrup for at least 10 minutes before slicing.

Slice and serve warm!

How to Store

Store leftover Sourdough Babka in an airtight container at room temperature for up to 5 days. 

FAQs:

Can I make Sourdough Babka with different fillings?

Absolutely! This Sourdough brioche recipe is very versatile! Swap out the fillings for a more unique and delicious Sourdough Babka options like cinnamon and brown sugar for a Sourdough Cinnamon Babka, your favorite jams or jellies, Nutella, apple pie filling and more! If you’re craving a savory filling, try adding pesto, shredded cheese or sliced meats before baking.

Can I prepare parts of the recipe in advance?

Save yourself some time by preparing the chocolate filling and sugar syrup in advance and storing in the fridge until needed.

You will want to remove the chocolate filling from the fridge and allow it to come to room temperature for easy spreading.

For the sugar syrup, quickly reheat it slightly on the stovetop or in the microwave before brushing it on top of the baked babka.

Finally, once the dough has completed its bulk fermentation at room temperature, it can be stored in the fridge for up to 24 hours before shaping. This step allows you flexibility to fit this recipe best in your schedule.

Happy baking!

More Sweet Sourdough Recipes Like This:

Double Chocolate Espresso Sourdough Bread

Lemon Blueberry Sourdough Bread

Chocolate Sourdough Focaccia with a Peanut Butter Frosting