Double Chocolate Sourdough Babka
Sourdough babka with dark chocolate filling is a gooey and delicious treat. It is a brioche dough filled with a decadent dark chocolate swirl. Perfect for special occasions, holidays, and any time you need to satisfy a chocolate craving.
Servings: 2 loaves
Calories: 261kcal
Ingredients
Dough
- 3 1/2 cups bread flour plus a few tablespoons extra if needed
- 1/4 cup sugar
- 1 1/2 teaspoon salt
- 1/2 cup milk
- 4 eggs
- 8 tablespoons unsalted butter
- 1 cup active sourdough starter
Chocolate Filling
- 1/3 cup dutch process cocoa powder
- 2/3 cup sugar
- 8 tablespoons unsalted butter
- 8 oz dark chocolate chips chopped
Instructions
Get Started
- Feed your starter 4-12 hours before you are ready to start the dough. The amount of time will vary depending on your starter. Just make sure it is active and bubbly when you are ready to get started.
Make the Dough
- In the bowl of a stand mixer, add all of the dough ingredients. Mix on slow to gently combine.
- Bump up the speed to medium and mix until the dough is fully combined and smooth. It should pass the windowpane test. For my mixer, this is about 10-12 minutes on medium speed. Note: This is supposed to be a wet dough, so try not to add flour. But if you really need to, add only a tablespoon at a time. But it should be wetter and stickier than a traditional dough.
- Put the dough in an oiled bowl, cover with plastic wrap, a lid, or a damp towel, and let the dough rest in a warm spot for about 8 hours or until doubled.
The Next Morning
- Using a stand mixer, cream the cocoa powder, sugar, and butter on medium speed. Set aside.
- Turn the dough out onto a lightly floured work surface. Divide the dough into two portions.
- Roll out one half of the dough into approximately 10" x 14" rectangle. It's okay if it's bigger or smaller, but you'll want it to fit in your loaf pan. Adjust accordingly.
- Spread half of the chocolate filling on the dough using a silicone spatula. Leave an inch or so of dough exposed on one short end.
- Roll from short end to short end. Pinch the seam together and pinch the ends together. Try to keep the filling on the inside (this can be a little tricky on the ends. I like to pinch and fold them under to help the filling stay put).
- Using a serrated knife, cut the rolled dough in half longwise (from short end to short end).
- Twist 3-4 times. I like to gently stretch the dough longways while I do this. That can help add an extra twist for aesthetics.
- Place in a buttered loaf pan.
- Repeat Steps 6-11 for the second half.
- Allow both babkas to rise again for about 4 hours or until doubled.
Bake the Babkas
- Once doubled, preheat the oven to 350° F. Butter two loaf pans or line with parchment paper.
- Bake at 350° F for 40-45 minutes or until internal temp reaches 200 degrees.
Notes
- If the top of your babka is browning before the center is ready, tent it with a piece of foil and continue baking.
- If you want EXTRA chocolatey babka, use all of the filling recipe for one half of the dough. Use the other half of the dough for an easy brioche loaf. This is how I make mine each time. But do keep in mind your babka will be really gooey, so be prepared for a lot of chocolate. I recommend baking it with a cookie sheet underneath to catch any overflow.
- This is a sticky dough. So even though you might want to add more flour, try to resist unless the dough truly won't come together. Too much flour will yield tough bread. It should be tacky but not make a sticky mess of your hands. If the dough won't come together, add flour one tablespoon at a time. But remember, you want a stickier and wetter dough than a traditional bread dough.
- You can use all-purpose flour if that is what you have on hand, but it may not be quite as fluffy. However, it will still be delicious.
Nutrition
Serving: 1 | Calories: 261kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 21mg | Fiber: 2g | Sugar: 13g
