This babka loaf is such a treat. It's soft, fluffy, tender, and filled with a decadent dark chocolate swirl. 

The babka dough uses a sourdough brioche recipe. See the full recipe on how to make it.

The dough can be made either in a stand mixer or by hand.

In a saucepan over low heat, melt together chocolate and butter. Once melted, remove from the heat and stir in powdered sugar and vanilla. Pour into a bowl and let it cool to room temperature.

Roll the dough into a large rectangle and spread over the cooled chocolate filling, leaving a border around all the sides. Roll it up, from the long side upwards, into a log and place it in the fridge for 10-15 minutes.

Slice the log in half lengthwise. Take the two ends and fold them over, then lift the left half over the right half and repeat all the way down, leaving the cut side facing you so the chocolate is exposed.

Place the braid into a prepared loaf pan lined with parchment paper. You will need to compact it a bit to fit.

Leave the babkas to rise in a warm spot until doubled in size. The chocolate filling will crack apart as it rises which is normal.

Preheat the oven to 350°F/180°C and place a rack in the middle of the oven. Once the babkas have risen, bake them for around 40 minutes until deep brown on top.

The babkas are best when served fresh, but they also store well, covered at room temperature for up to 3 days