If you love artisan sourdough and rich chocolate desserts, this Chocolate Cherry Sourdough Bread is the perfect combination of both. The tangy flavor of naturally fermented sourdough pairs beautifully with dark cocoa powder, melty chocolate chunks, and sweet dried cherries. The result is a soft, chewy loaf with a crisp crust that tastes like a bakery-quality treat. Enjoy it toasted with butter, cream cheese, or even a drizzle of honey for a delicious breakfast or dessert.
Why You’ll Love This Recipe
- Rich chocolate flavor without being overly sweet
- Naturally leavened with sourdough starter
- Packed with juicy dried cherries
- Crisp artisan crust with a soft, chewy crumb
- Perfect for breakfast, snacks, or dessert
Ingredients
For the Dough
- 500g bread flour
- 50g unsweetened cocoa powder
- 100g active sourdough starter
- 350g warm water
- 10g salt
- 40g brown sugar
- 20g honey or maple syrup
- 30g softened butter (optional for a softer crumb)
Mix-Ins
- 120g dried cherries
- 120g dark chocolate chips or chopped dark chocolate
- Extra flour for dusting
Instructions
Step 1: Feed Your Starter
Feed your sourdough starter about 4–6 hours before mixing the dough. It should be bubbly, active, and able to float in water.
Step 2: Mix the Dough
In a large mixing bowl, combine the bread flour and cocoa powder.
Add:
- Active sourdough starter
- Warm water
- Brown sugar
- Honey
Mix until no dry flour remains. Let the dough rest for 30 minutes.
Step 3: Add Salt
Sprinkle the salt over the dough.
Mix thoroughly by hand until fully incorporated.
If using butter, knead it into the dough until smooth.
Step 4: Stretch and Fold
During the next 2 hours, perform four sets of stretch-and-folds every 30 minutes.
During the final fold, gently incorporate:
- Dried cherries
- Chocolate chunks
Try to distribute them evenly throughout the dough.
Step 5: Bulk Fermentation
Cover the bowl and allow the dough to rise at room temperature for 4–6 hours, or until it has increased by about 50%.
The dough won’t double like traditional bread because of the cocoa powder.
Step 6: Shape
Lightly flour your work surface.
Turn out the dough and gently shape it into a round boule.
Allow it to rest for 20 minutes.
Perform a final tightening shape and place it seam-side up in a floured proofing basket.
Step 7: Cold Proof
Cover and refrigerate overnight for 10–14 hours.
Cold fermentation develops deeper flavor and makes scoring easier.
Step 8: Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
Turn the dough onto parchment paper.
Score the top with a sharp lame or knife.
Transfer into the hot Dutch oven.
Bake:
- 20 minutes with the lid on
- Reduce temperature to 450°F (230°C)
- Bake another 20–25 minutes with the lid off
The bread is done when the crust is firm and the internal temperature reaches about 205°F (96°C).
Step 9: Cool
Allow the loaf to cool on a wire rack for at least 2 hours before slicing.
This helps the crumb set properly.
Tips for Success
- Use high-quality Dutch-process or natural cocoa powder.
- Soak dried cherries in warm water for 10 minutes if they seem dry.
- Pat cherries dry before adding to prevent excess moisture.
- Use dark chocolate instead of milk chocolate for richer flavor.
- Avoid overloading the dough with mix-ins, which can weaken the gluten.
Flavor Variations
Try adding:
- Orange zest
- Toasted walnuts
- Pecans
- Cinnamon
- Espresso powder
- White chocolate chips
- Dried cranberries instead of cherries
Each variation gives the loaf its own unique flavor.
Serving Suggestions
Chocolate Cherry Sourdough Bread is delicious served with:
- Salted butter
- Cream cheese
- Mascarpone
- Peanut butter
- Almond butter
- Honey
- Raspberry jam
- Strawberry preserves
It also makes incredible French toast or bread pudding.
Storage
Store the loaf wrapped in a bread bag or towel at room temperature for up to 3 days.
For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months.
Toast slices directly from frozen.
Frequently Asked Questions
Can I use fresh cherries?
Fresh cherries contain much more moisture, so dried cherries are recommended. If using fresh cherries, pit and dry them thoroughly before folding them into the dough.
Can I use chocolate chips?
Yes. Chocolate chips, chopped chocolate bars, or baking chunks all work well. Dark chocolate creates the richest flavor.
Can I make this without cocoa powder?
Without cocoa powder, you’ll have a cherry chocolate sourdough rather than a true chocolate loaf. The cocoa gives the bread its rich color and deep chocolate taste.
Why didn’t my dough rise much?
Cocoa powder naturally slows fermentation, so expect a smaller rise than regular sourdough. Make sure your starter is active and allow extra fermentation time if your kitchen is cool.
Can I make it sweeter?
Absolutely. Increase the brown sugar to 60g or add a tablespoon of maple syrup for a slightly sweeter loaf while still maintaining the artisan sourdough texture.
