Step by step

1. This recipe makes two babka's.

2. Add the flour to the bowl of a stand mixer fitted with the Paddle Attachment. Add dry instant yeast on one side of the bowl. Add salt on the other side of the bowl. Add 110 g of sugar and mix on speed 1 until incorporated.

3. While the mixer is running, add 3 eggs and lukewarm water and continue mixing until the dough comes together. Add 150 g of very soft butter to the dough and mix till just incorporated. Fit the stand mixer with the Dough Hook and knead the dough for 5 minutes.

4. Take out the dough and place in an oiled bowl. Cover and refrigerate overnight.

5. To make the filling, chop the dark chocolate into small pieces and add to a saucepan. Add 75 g of sugar, 85 g of butter and cocoa powder. Heat up over low heat until everything is melted. Set aside and let the filling cool off till spreadable consistency.

6. Divide the dough into 2 parts. Roll out each part into a rectangle. Spread the cooled chocolate filling over the rolled out dough, keeping 1-2 cm away from the edge. Roll the dough and cut it lengthwise. Braid the two pieces and place in a loaf baking tin lined with parchment paper. Let rise in a warm place for 40 minutes. Bake in a 180°C preheated oven for 30 minutes. Check after 20 minutes, if the top of the cake is getting too brown, cover it with a piece of aluminium foil for the last 10 minutes of baking. Let cool off slightly before slicing.