Chocolate Babka (Krantz Cake): Classic Chocolate Swirl Recipe

1. For the dough: Combine flour, sugar, yeast, and lemon zest in a stand mixer fitted with a dough hook. Mix on low for 1 minute. Add eggs and water and mix briefly on low, then increase to medium and mix for 3 minutes until the dough starts to come together. Add salt, then gradually add the butter cubes a few at a time, mixing until incorporated. Continue mixing about 10 minutes on medium until the dough is smooth, elastic, and shiny, scraping down the bowl as needed and dusting with a little flour so all dough clears the sides.
2. Place the dough in a large bowl greased with sunflower oil or non-stick spray, cover with plastic wrap, and refrigerate for at least half a day, preferably overnight.
3. Grease two 2¼-lb / 1 kg loaf pans (about 9 x 4 inches / 23 x 10 cm; an 8 x 5-inch pan can also work) and line the bottoms with parchment paper. Divide the dough in half, return one half to the fridge while you work with the other.
4. Make the filling: Stir together confectioners’ sugar, cocoa powder, melted chocolate, and melted butter until you have a spreadable paste.
5. On a lightly floured surface, roll one piece of dough into a 15 x 11 inch (38 x 28 cm) rectangle. Trim edges if needed and position the rectangle so a long side is closest to you.
6. Spread half the chocolate mixture over the rectangle with an offset spatula, leaving a ¾-inch / 2 cm border all around. Sprinkle half the pecans and half the superfine sugar over the filling. Lightly brush water along the long edge farthest from you.
7. Roll the dough tightly from the long edge closest to you into a roulade. Seal the dampened end and shape the roll into a neat cylinder, seam down. Trim about ¾ inch / 2 cm from both ends with a serrated knife.
8. Carefully cut the roll in half lengthwise, creating two long halves with the layers of filling visible.
9. With the cut sides facing up, press one end of the halves together, lift the right half over the left, then alternate lifting left over right to form a two-strand braid, keeping the cut layers exposed.
10. Squeeze the opposite ends together so the two braided halves remain intertwined and the filling shows on top.
11. Lift the braid into a prepared loaf pan, cover with a damp tea towel, and let rise in a warm place for 1 to 1½ hours until it increases by about 10–20%. Repeat the shaping process with the second piece of dough.
12. Preheat the oven to 375°F / 190°C well before baking so it reaches temperature. Remove the towel and bake the loaves on the middle rack for about 30 minutes, or until a skewer inserted into the center comes out clean.
13. Make the syrup: While the babkas bake, combine water and sugar in a saucepan and bring to a boil over medium heat. Once the sugar dissolves, remove from heat and let cool.
14. As soon as the loaves come out of the oven, brush them generously with the cooled syrup—use it all so the loaves are well glazed. Let the loaves cool until just warm, then remove from pans and cool completely on a rack before slicing.

Enjoy!