Make dough place sugar,yeast, and salt in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggsgs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add butter adding a few cubes at a time. Mix on low speed until fully mixed. Continue mixing for 10 minutes on medium speed until dough is completely smooth, elastic and shiny. During mixing you will need to scrape down the sides of the bowls. 2. With floured hands transfer dough to a large mixing bowl brushed with oil,, cover with plastic wrap and leave in fridge for at least half a day or overnight. Leave dough at room temperature so it is easy to work with. 30-60 minutes 3. Grease 2 loaf pans 9x5 pans with oil and line the bottom and the sides of each pan with parchment paper for easy release later on. Set aside. Make a filling. 1. In a medium saucepan place chocolate,butter,heavy cream,cocoa powder,sugar and salt and bring just to a boil over moderate heat. Reduce heat to low and mix until melted and completely smooth. Transfer 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. Rolling and shaping Divide dough in half. Roll out dough with a rolling pin on a lightly floured surface and shape into a rectangle measuring 16 x 12 inches. Position dough so that the long side is closest to you. Using a spatula spread half of the chocolate mixture over the rectangle. 2. Use both hands to roll up the rectangle, starting from the long side closest to you and ending at the other long side. Press to seal the dampened end onto the roulade,then use both hands to even out the roll into a perfect thick ciga. Reset the cigar on its seam. 3. Using a serrated knife, gently cut the roll in half lengthwise,starting at the top and finishing at the seam, essentially dividing the log into 2 long even halves,with the layers of dough and filling visible along the length of both halves. With the cut sides faceing up, gently press together one end of each half,then lift the right half over the left half. Repeat the process, but this time lifting the left half over the right., to create a simple two pronged braid. Gently squeeze together the other ends so that you are left with the two halves, intertwined,showing the filling on top. Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine. Cover the pan loosely with plastic wrap and leave to rise at room temperature for 1 to 1 1/2 hours until almost doubled in size. Repeat to make the second cake. Bake 1. Preheat oven to 350 degrees making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap and place cakes in the middle of the oven rack. Bake 30-35 minutes until golden brown on top. Make the syrup 1. When the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves,remove from heat and set aside to cool. When the cakes come out of the oven , brush the syrup over them. Use all of the syrup even if it looks like a lot. Let the cakes cool completely before serving. Serve warm or at room temperature. Babka will stay fresh for 24 hours in an airtight container at room temperature. Do not place it in the fridge. It also freezes well for up to 2 months. To thaw, leave at room temperature for 2 hours or overnight in the fridge.