A Coffee Lovers Dream: Mocha Chip Babka-Sourdough
If you’re the kind of person who wakes up and immediately thinks, “How can I get coffee and chocolate into my system as fast as possible?”—boy, do I have the recipe for you.
Forget your standard white loaf. We’re going to the dark side. We are talking about a Mocha Chip Sourdough that replaces boring old water with cold brew coffee, then gets laminated with a rich, fudgy chocolate babka filling. It’s basically a caffeinated hug in loaf form.
Why This Bread is a Game Changer for Coffee Lovers
Most “dessert” sourdoughs are just sweet. This one has depth. The cold brew provides a subtle, earthy bitterness that balances the tang of the sourdough starter, while the babka-style lamination creates those gorgeous, gooey swirls we all obsess over on Instagram.
It’s sophisticated, it’s decadent, and yes, it’s perfectly acceptable to eat for breakfast.
The Process
1. The “Buzz” Mix
Start by warming your cold brew in the microwave for 15-20 seconds. We want it “warm to the touch,” not “scorched earth”—if it’s too hot, you’ll kill that precious wild yeast! Whisk it together with your starter, then add the flour, sugar, and salt. Mix until you have a shaggy dough.
2. The Stretch & Fold Dance
Let the dough rest for an hour. Then, perform 4 rounds of stretch and folds, separated by 30-minute rests. By the fourth round, you’ll feel the gluten getting strong and silky.
3. The Big Nap (Bulk Ferment)
Cover and let it bulk ferment for 6-10 hours. You’re looking for the dough to double in size and pull away from the bowl easily.
4. The “Babka” Lamination
This is where the magic happens.
- Flip your dough onto a surface and gently stretch it into a long rectangle.
- Dollop that thick, fudgy chocolate paste and sprinkle some chips.
- Perform a book fold. * Add more filling and chips, then roll it up tight! Use a “candy cane” motion to push and pull the dough into a tight round.
5. Cold Cure
Pop it into a rice-flour-dusted banneton, stitch the edges for tension, and let it sleep in the fridge for 8-10 hours. This cold proof is where the flavor really develops.
6. The Big Bake
Preheat your Dutch oven to 450°F. Score your loaf (get creative!), and bake covered for 30 minutes.
Pro Tip: After 30 minutes, drop the temp to 425°F, take the lid off, and sprinkle a few extra chocolate chips on top for that “bakery window” look. Bake for 10 more minutes until the internal temp hits at least 190°F.
The Hardest Part?
Waiting for it to cool. I know, I know—the smell of hot chocolate and roasting coffee is filling your kitchen, but if you cut it too soon, the chocolate will smear and the crumb will get gummy. Give it an hour. Your patience will be rewarded with the most epic slice of toast you’ve ever had.
Mocha Chip Sourdough with Chocolate Babka Swirl
Created by Sue Mun
Makes One, Sourdough Boule
Ingredients:
For the Dough:
- 140g ripe sourdough starter (at its peak)
- 360g cold brew coffee
- 20g sugar
- 500g flour
- 12g salt
Chocolate Babka Filling:
- 3oz semisweet chocolate, melted
- 25g butter, melted
- 10g cocoa powder
- 20g powdered sugar
- 1/2 cup chocolate chips for decorating
Instructions:
- First, warm up the cold brew coffee in the microwave for about 15-20 seconds until warm to the tough. Make sure it is not hot or else it will kill the wild yeast.
- In a large glass or ceramic bowl, mix together the warm cold brew and the ripe sourdough starter.
- Add in the bread flour, sugar, and salt and mix until a shaggy dough forms.
- Cover both bowl and rest for 1 hour.
- Stretch and fold #1. Using wet hands, stretch both of the doughs into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
- Stretch and fold #2. Using wet hands, stretch and fold the doughs into itself until it can not stretch anymore. Cover and rest for 30 minutes.
- Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
- Stretch and fold #4. Repeat the steps from above.
- Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
Make the Chocolate Babka Filling:
- In a microwave safe bowl, add in the butter and chocolate chips. Melt in the microwave in 30 second intervals until they are completely melted. Make sure to stir in between each 30 seconds. Then mix in the cocoa powder and powdered sugar until a thick paste forms. Set the mixture aside.
Shape the Dough:
- Flip the dough over and gently stretch to a long rectangle. Evenly dollop the chocolate babka filling on top and sprinkle some chocolate chips on top as well. Perform a book fold. Top with more babka filling and chocolate chips and gently roll the dough up. Then gently push/pull dough into a tight round in a candy cane motion.
- Dust with rice flour and place into banneton bread mold.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in the fridge overnight (8-10 hours)
The Bake:
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
- Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 30 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and top with some chocolate chips and bake again for 10 more minutes. Or until the internal temp is above 190F.
- Cool completely on a wire rack before cutting and serving.
