Chocolate Babka

• Add the yeast to the lukewarm water, stir, and let bloom for 8-10 minutes. This isn't entirely necessary with instant yeast, but doesn't hurt!
• In the bowl of the stand mixer, add flour, sugar, and salt. Briefly mix it, and then with the stand mixer on medium-low speed with the dough hook attachment, add the eggs into the bowl. Let that mix briefly then add the bloomed yeast and water. Let the stand mixer run at medium-low speed until a rough dough as formed, scraping down the sides as necessary.
• With the stand mixer running, slowly add all the butter, one spoonful at a time. Make sure to let the dough incorporate each spoonful before adding the next. Room temperature butter is very important here, or it will take a very long time to melt and incorporate into the dough. Once all the butter has been added, let the mixer run for 8-10 minutes until the dough is completely smooth.
• Grease a large bowl lightly with oil, and scrape the dough out from the stand mixer bowl into the greased bowl. Cover with plastic wrap and let it sit in the fridge overnight.
• The next day, grease loaf pans (this recipe makes 2) lightly with butter, and then dust with flour all over, this will keep the loaves from sticking.
• Remove the dough from the fridge and generously flour your work surface. Scoop out the dough from the bowl and divide in half. Place one half back into the fridge to keep chilled while working on the other half. Gently form it into a fat disk, then roll it out into a square about 1/2" thick.
• Spread half of the chocolate spread (see below) over the dough, with about 1" of space from the edge all around. Wet the edge with water to make sure the dough sticks, and then roll the dough up tightly, and seal the ends as best you can. Once you have a straight rolled-up log of dough, take a bread knife and carefully cut the dough in half, lengthwise. This should reveal all the chocolate layers. You will then take both halves and twist them together, keeping the exposed layers face up the whole time. Gently place the dough, layers up, into the prepped loaf pan. Cover and allow to rise at room temperature for 1.5-2 hours, until doubled in size. Repeat with second loaf.
• Bake the loaves in a preheated oven set to 375°F for 25-30 minutes, until golden brown. While they are baking, make the sugar syrup by combining the sugar and water over medium heat just until all the sugar has dissolved. As soon as the loaves come out of the oven, brush them with the syrup. Make sure you use all of it between the two loaves! It will coat the top but also seep down into the loaves as well. Allow to sit in the pans for 5 minutes before turning out onto a wire rack to cool.
• Enjoy!

Chocolate Spread

• Add butter and dark chocolate to a pot over medium heat. Stir constantly, and once melted, add the powdered sugar and cocoa powder and mix until completely smooth. Once done, remove from the heat to avoid burning the chocolate.