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Sourdough Chocolate Babka

Heavenly Sourdough Chocolate Babka: A Sweet Slice of Joy

Indulge in Sourdough Chocolate Babka, a deliciously soft loaf filled with rich chocolate, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Proofing Time 5 hours
Total Time 6 hours 10 minutes
Servings: 10 slices
Course: Cakes
Cuisine: Baking
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unfed Sourdough Starter can use store-bought as a substitute
  • 2.5 cups All-Purpose Flour opt for bread flour for a chewier texture
  • 0.5 cup Water use filtered water
  • 0.25 cup Light Brown Sugar granulated sugar can be substituted
  • 0.25 cup Cornstarch no direct substitute available
  • 2 large Eggs flax eggs for vegan option
  • 0.5 cup Whole Milk substitute with plant-based milk
  • 1 teaspoon Salt no direct substitute available
  • 0.25 cup Granulated Sugar coconut sugar for lower glycemic option
  • 0.5 cup Unsalted Butter vegan butter for dairy-free
For the Filling
  • 0.5 cup Heavy Cream coconut cream for dairy-free
  • 8 ounces Dark Chocolate 70% cacao preferred
  • 0.25 cup Cocoa Powder no direct substitute available
  • 1 teaspoon Vanilla Extract no direct substitute recommended
  • 0.5 cup Walnuts optional, substitute with pecans or omit
For the Glaze
  • 0.25 cup Granulated Sugar honey or agave syrup for unique twist
  • 0.25 cup Water ensure it’s warm for mixing

Equipment

  • Stand mixer
  • Loaf Pan
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare Sweet Starter: Mix 1 cup unfed sourdough starter, 1 cup all-purpose flour, 1/2 cup water, and 1/4 cup light brown sugar in a bowl until combined. Cover and let ferment for 6-8 hours.
  2. Mix Dough: In a stand mixer, combine 2 1/2 cups all-purpose flour, 1/4 cup cornstarch, prepared sweet starter, 2 eggs, 1/2 cup whole milk, 1 teaspoon salt, and 1/4 cup granulated sugar. Mix on medium speed for 3-5 minutes.
  3. Knead and Proof: Gradually add 1/2 cup softened unsalted butter, kneading on low speed for 8-10 minutes. Cover and proof at room temperature for 4-6 hours or refrigerate overnight.
  4. Prepare Filling: Heat 1/2 cup heavy cream until steaming, then pour over 8 ounces chopped dark chocolate, stirring until smooth. Mix in 1/4 cup cocoa powder, 1/4 cup granulated sugar, 1 tablespoon unsalted butter, and 1 teaspoon vanilla extract. Allow to cool.
  5. Shape Loaf: Roll the dough into a 1/4 inch thick rectangle, spread the filling, roll tightly into a log, slice lengthwise, twist halves, and place in a greased pan. Cover and proof for another 2-4 hours.
  6. Bake: Preheat oven to 175°C (350°F). Bake for 35-40 minutes until golden brown. Tent with foil if browning too quickly.
  7. Finish with Syrup: Heat 1/4 cup granulated sugar with 1/4 cup water until dissolved. Brush over baked babka for a shiny finish. Cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 2mg

Notes

Store at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months. Reheat slices as needed.

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