Great question came in about the Coffee & Cocoa Babka, and it’s worth sharing with everyone.

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The recipe starts with the Chocolate Sourdough Babka base, but incorporating coffee is easier than you might think. Here are three ways to do it depending on how bold you want that coffee flavor:

1. The simplest swap: Bloom your cocoa powder in hot strong coffee instead of hot water. Same amount of liquid, just a straight swap. It deepens the chocolate and adds a subtle coffee note without screaming “coffee.”

2. Want more punch? Add 1-2 teaspoons of espresso powder directly to the filling along with your cocoa and sugar. Or brush the finished babka with a quick coffee syrup right out of the oven. Equal parts strong coffee and sugar, simmered for a minute or two.

3. In the dough itself: You can substitute cooled strong brewed coffee for about 25-30% of the liquid in the dough. Keep it at that ratio so it doesn’t mess with fermentation.

The filling is really where the coffee shines here. Think of it like a mocha. The chocolate carries it, the coffee amplifies it. You don’t need much to make a big difference.

Start with the base recipe here and build from there:

👉 https://pantry.bakinggreatbread.com/recipes/sourdough-chocolate-babka?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Drop your questions below. I’d love to see what you come up with.

~ Henry ⭐🔥

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