Black Cocoa Chocolate Chip Sourdough: A Rich Chocolate Twist on Classic Sourdough

Every now and then, I like to bake a loaf that’s a little unexpected.

This Black Cocoa Chocolate Chip Sourdough is exactly that.

It’s rich, dark, and packed with deep chocolate flavor, but unlike a dessert bread, it isn’t overly sweet. The black cocoa gives the loaf a beautiful midnight color and a smooth chocolate flavor that’s reminiscent of chocolate sandwich cookies, while the sourdough keeps everything balanced with its signature tang.

Fold in a handful of chocolate chips, and every slice becomes just a little more indulgent.

I especially love baking this loaf in the fall. There’s something about its dramatic color that makes it perfect for spooky season, Halloween gatherings, or cozy weekends at home. But honestly, if you’re a chocolate lover like I am, there’s no wrong time of year to make it.

Whether you’re enjoying it toasted with butter, slathered in Nutella, or simply on its own with a cup of coffee, this loaf feels like a fun twist on traditional sourdough while still staying true to what makes sourdough so special.

Why You’ll Love This Recipe

• Deep chocolate flavor without being overly sweet
• Beautiful dark crumb from black cocoa powder
• Perfect balance of chocolate and tangy sourdough
• Great for breakfast, dessert, or an afternoon snack
• Makes incredible toast and French toast

Print Recipe

Black Cocoa Chocolate Chip Sourdough

Author: Mai Linh

Ingredients

• 428 g AP Flour
• 24 g Rye Flour
• 15 g Black Cocoa Powder
• 332 g Water
• 95 g Active Sourdough Starter 100% hydration
• 10 g Salt
• 80 g Chocolate Chips
• 10 g Optional: Maple Syrup or Brown Sugar

Instructions

Mix the Dough

• Combine the flour, rye flour, black cocoa powder, water, active sourdough starter, and optional maple syrup or brown sugar. Mix until no dry flour remains.
• Cover and let the dough rest for 30 minutes.

Add the Salt

• Sprinkle the salt over the dough and mix until fully incorporated.

Build Strength

• Over the next 2 hours, perform 3 to 4 sets of stretch and folds or coil folds every 30 minutes.

Add the Chocolate Chips

• During your final fold, or while laminating the dough if you prefer, gently fold the chocolate chips into the dough until evenly distributed.

Bulk Ferment

• Continue fermenting until the dough has increased in volume by about 80 to 90%, depending on your dough temperature.

Shape

• Pre-shape the dough into a round and let it rest for 20 minutes.
• Complete your final shaping and place the dough seam-side up into a floured banneton.

Cold Proof

• Cover and refrigerate for 12 to 16 hours.

Bake

• Bake in a preheated Dutch oven or covered baking vessel at 475°F (246°C).
• Bake covered for 30 minutes
• Remove the lid and bake for 20 minutes, or until the crust is deeply browned.
• Allow the loaf to cool completely before slicing.

Notes

No rye flour? Substitute it with an equal amount of all-purpose or bread flour. Rye adds a little extra flavor and contributes to a slightly more open crumb.

Black cocoa powder gives this loaf its signature dark color and rich chocolate flavor. Dutch-process cocoa can be substituted, but the loaf will be lighter in both color and taste.

The maple syrup or brown sugar is completely optional. It won't make the bread noticeably sweeter, but it does round out the chocolate flavor beautifully.

I like using semi-sweet or dark chocolate chips, but milk chocolate works if you prefer a sweeter loaf.

My Favorite Ways to Enjoy Black Cocoa Chocolate Chip Sourdough

This loaf walks the line between breakfast and dessert, which is exactly why I love it.

Nutella

If I had to pick one pairing, this would be it. Toast a slice, spread on a generous layer of Nutella, and you’ve got one of the coziest breakfasts (or late-night snacks) imaginable.

Butter & Flaky Sea Salt

Don’t skip this one.

The butter melts into the warm bread while a sprinkle of flaky sea salt enhances the chocolate flavor without making the loaf taste sweet. It’s simple, but absolutely delicious.

Peanut Butter

Creamy peanut butter adds a little protein and pairs beautifully with the rich cocoa flavor.

Mascarpone & Fresh Berries

For something a little more elevated, spread on mascarpone cheese and top with fresh raspberries or strawberries. The tart berries brighten the deep chocolate notes perfectly.

More Delicious Pairings

• Almond butter
• Hazelnut spread
• Cream cheese
• Fresh strawberries
• Raspberry jam
• Vanilla Greek yogurt
• A hot cup of coffee or a glass of cold milk

Baker’s Tips

• Black cocoa is naturally more absorbent than regular cocoa powder, so don’t be tempted to add too much extra flour during mixing.
• Fold the chocolate chips in gently to keep the dough airy and evenly distribute the chocolate throughout the loaf.
• The optional maple syrup or brown sugar enhances the cocoa without making the bread taste like dessert.
• This loaf makes incredible French toast with fresh berries and a dusting of powdered sugar.
• Freeze leftover slices individually so you can toast them whenever a chocolate craving strikes.

Final Thoughts

Black Cocoa Chocolate Chip Sourdough is proof that sourdough can be playful while still staying true to its roots. It’s rich without being heavy, chocolatey without being overly sweet, and just different enough to surprise people in the best way.

Whether you’re baking it for Halloween, sharing it during the holidays, or simply satisfying a chocolate craving on a rainy afternoon, I hope this loaf brings a little extra joy to your kitchen.

If you bake this recipe, I’d love to see it! Tag @SundayCrumbsCo on Instagram or TikTok so I can follow along with your sourdough journey.

Happy baking,

Mai | Sunday Crumbs Co.

Mai Linh

Hi, I’m Mai! I run a Colorado microbakery and love sharing the sourdough recipes, baking techniques, and kitchen tips I use every week.