Dessert

Sourdough Chocolate Babka: A Swirl of Flavor and Tradition Recipe

ByMatteo Rossi January 19, 2026January 19, 2026

Introduction

Imagine slicing into a freshly baked loaf of Sourdough Chocolate Babka: golden crust crackling slightly, revealing delicate layers of rich, buttery dough swirled with deep, dark chocolate. This luxurious treat blends the tangy complexity of sourdough with indulgent chocolate for a soft, flavorful loaf perfect for breakfast, dessert, or any occasion.

A loaf of swirled chocolate and vanilla bread with deep brown and light golden layers sits on a white rectangular plate on a white marbled surface. Two thick slices lie in front, showing swirled patterns with rich chocolate and soft beige dough in multiple layers. Nearby, a small bowl holds a scoop of white ice cream with a smooth texture. To the right, a rustic dark brown cup with coffee rests on a matching saucer, while behind stands a white ceramic milk jug with brown decorative patterns and a curvy handle. A blurred brown teapot is in the background, all arranged on a worn wooden table with a cozy brown cloth underneath the plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, mix the unfed sourdough starter, flour, water, and light brown sugar. Cover and ferment at room temperature for 6-8 hours until bubbly and doubled.
Step 2: In a stand mixer, combine flour, cornstarch, sweet starter, eggs, milk, salt, and granulated sugar. Mix on medium speed until a rough dough forms (about 3-5 minutes).
Step 3: Gradually add softened butter and knead for another 8-10 minutes until the dough is elastic and smooth. Cover and proof at room temperature for 4-6 hours, or refrigerate overnight.
Step 4: Heat heavy cream until steaming, then pour it over chopped dark chocolate. Let sit for 1 minute, then stir until smooth. Mix in cocoa powder, sugar, butter, vanilla extract, and walnuts. Allow filling to cool to room temperature.
Step 5: Roll out the dough into a rectangle approximately 9×15 inches. Spread the chocolate filling evenly over the dough, leaving a ½ inch border.
Step 6: Roll the dough into a tight log, then slice it lengthwise through the middle. Twist the two halves together with the cut sides facing up, forming a spiral.
Step 7: Place the twisted dough into a greased 9×5 inch loaf pan. Cover and proof for 2-4 hours until doubled in size.
Step 8: Preheat the oven to 175°C (350°F). Bake the babka for 35-40 minutes until golden brown and a skewer inserted comes out clean. Tent with foil if it browns too quickly.
Step 9: While the babka bakes, combine sugar and water in a saucepan and heat until sugar dissolves. Brush this syrup over the hot babka immediately after baking.
Step 10: Let the babka cool completely before slicing and serving.

Tips & Variations

For a stronger tang, allow the dough to proof overnight in the refrigerator before shaping.
Substitute bread flour for all-purpose flour for a chewier texture.
Try different nuts like pecans or almonds, or omit them for a nut-free babka.
Use coconut cream and vegan butter for a dairy-free version.
Tent the babka with foil during baking if it begins to brown too fast.

Storage

Store the babka in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices and reheat gently before serving. This keeps the bread moist and delicious.

How to Serve

The image shows a braided loaf of marble cake with three visible slices, placed on a white rectangular plate with black edges on a brown cloth. The cake layers alternate between dark chocolate brown and light golden yellow, with a swirled and textured pattern. To the right, there is a white ceramic pitcher with brown floral designs and gold trim, and just behind it is a rustic brown teapot. In front, a brown ceramic cup filled with a smooth light brown coffee sits on a matching saucer. A small dark bowl holds a single scoop of white ice cream. The setting is on a wooden table with a white marbled texture background, with soft natural light coming through a cream-colored curtain. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What’s the best chocolate to use?

High-quality dark chocolate with at least 60% cocoa content provides a rich and intense flavor that complements the tang of sourdough perfectly.

Can I skip the overnight proofing?

Yes, you can shorten proofing times, but a slow rise overnight in the fridge enhances both flavor and texture significantly.

Why use sourdough instead of yeast?

Sourdough adds depth of flavor and results in a tender crumb while naturally extending shelf life, making it more digestible than traditional yeasted bread.

Matteo Rossi