Chocolate Babka

Dough

1. In a small bowl or measuring cup, stir together the warm milk, pinch of sugar and yeast. Set the yeast mixture aside to rest until it becomes foamy, about 10 minutes. In a small bowl, whisk the eggs.
2. In the bowl of a stand mixer add the flour, sugar and salt. Using your hand, mix and make a well in the center. Add the yeast mixture and beaten eggs. Attach a dough hook, turn the stand mixer on medium speed and begin beating the dough until a rough dough begins to form.
3. While the mixer is running, add 1 tablespoon of softened butter to the dough at a time until you have incorporated all of the butter. Continue kneading the dough until it forms a smooth, shiny ball, about 10 minutes.
4. Transfer the babka dough to a large greased bowl, tuning to coat. Cover with plastic wrap. Set the dough in the refrigerator 8 hours or overnight.

Filling

1. In a medium saucepan over medium heat, combine the cream and butter. Stirring frequently, cook the mixture until the butter has melted and the cream starts to steam.
2. In a bowl, pour the butter and cream mixture over the chopped chocolate, powdered sugar, cocoa and espresso powders and salt, stirring until it melts.
3. Set the chocolate filling in the refrigerator to cool for 1 hour.

Assemble

1. Butter 2 (8x4-inch or 9x5) loaf pans or spray with baking spray, then line with parchment paper. Remove filling from the refrigerator.
2. Turn the chilled dough out onto a lightly floured surface. Divide the chilled dough in half, and return one dough ball to the refrigerator. Roll the other dough out into a 12x16-inch rectangle.
3. Using an offset spatula, spread half of the chocolate filling over the dough, leaving a 1-inch border free on one of the long ends of the sheet.
4. Starting opposite the 1-inch border free filling, use both hands and slowly roll the dough over the filling to create a log. When you get to the edge of the dough, press the bare border to seal the dough log.
5. Starting 1-inch from one end, and using a sharp knife, slice the babka roll in half lengthwise, exposing the filling. Position the dough cut side up.
6. Braid the two strips of dough together by folding one half over the other to form a twisted braid. Pinch each end of the braid together to seal.
7. Carefully transfer the braided babka to the prepared loaf pan. If the babka braid is too long to fit in the pan, squeeze to condense or twist it into a figure-eight formation before placing it inside.
8. Cover the babka with a clean kitchen towel and let it rest in a warm spot until it doubles in size, about 1 1/2–2 hours.
9. Preheat the oven to 350°F.
10. Transfer the babka to the oven and bake 40 minutes or until the crust is golden brown and a wooden toothpick can be inserted into the center without resistance and comes out clean.

Syrup

1. While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Brush each loaf with the syrup immediately when hot from the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.

Chocolate Glaze (optional topping)

1. In a heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter. Stir until smooth, then stir in the corn syrup. Place babkas on a wire rack lined tray. Pour the glaze on top of the warm babkas and let stand until set, about 30 minutes.