Chocolate Babka

Directions:

• 1Place flour, sugar, yeast, and salt in a standing mixer fitted with the dough hook and mix on low until well combined.
• 2Add eggs and water, and mix on medium speed until the dough comes together, about 2-3 minutes.
• 3Add butter, adding a few cubes at a time, mixing on low-medium speed, until incorporated, then continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic and shiny. Make sure to scrape down the sides of the bowl during mixing.
• 4With floured hands, transfer dough to a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least 4 hours or overnight. If the dough becomes hard, leave it at room temperature until it’s easy to work with.
• 5Grease two 9x5-inch loaf pans with oil and line the bottom and sides of each pan with parchment paper for easy release later on. Set aside.
• 6In a medium saucepan place chocolate, butter, heavy cream, cocoa powder, sugar, and salt, and bring just to a boil over moderate heat.
• 7Reduce heat to low and mix until melted and completely smooth.
• 8Transfer to a bowl and set aside to cool. (You can place it in the fridge for a short while until you get a spreadable consistency.)
• 9Divide dough in half, and roll out on a lightly floured surface and shape into a rectangle measuring 16x12 inches, positioning dough so that a long side is closest to you.
• 10Spread half of the chocolate mixture over the rectangle.
• 11Use both hands to roll up the rectangle, starting from the long side closest to you and ending at the other long end. Press to seal, then use both hands to even out the roll into a perfect thick log, resting it on its seam.
• 12Using a serrated knife, gently cut the roll in half lengthwise.
• 13With the cut sides facing up, gently press together one end of each half and twist together, showing the filling on top.
• 14Carefully lift the cake into a loaf pan and cover loosely with plastic wrap. Let rise at room temperature until almost doubled in size, about 60-90 minutes. Repeat to make the second cake.
• 15Preheat the oven to 350°F.
• 16Remove plastic wrap, and place cakes on the middle rack of the oven. Bake for 30-35 minutes, until golden brown on top.
• 17While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil.
• 18As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them.
• 19Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.