To make the filling, put the butter, sugar and chocolate into a pan and heat until melted and combined. Remove from the heat and stir in the cocoa powder. Leave to cool.
To make the dough, place the flour, yeast, sugar & salt into a bowl. Add the egg and milk and mix for 2-3 minutes until a firm dough is formed.
Add the butter to the dough, a little at a time, mixing well after each addition.
Lightly flour a worksurface and knead the dough for 5-10 minutes until you have a smooth, shiny dough (it will go through a sticky stage first!).
Roll the dough out to a 40cm x 30cm rectangle, making sure the longest edge is closest to you.
Spread the cooled chocolate mixture over the dough, leaving a 1cm border around the edge.
Starting from the long edge closest to you, roll up the dough into a tight spiral, with the seam underneath.
Trim 2cm off each end, then turn the roll through 90° clockwise so that a short end is closest to you. Using a large, sharp knife slice lengthways down through the middle of the dough, cutting it into 2 long pieces.
With the cut-sides facing upwards, gently press the top end of each half together to seal, then lift the right half over the left half, followed by the left half over the right half. Repeat, twisting the dough to make a two-stranded plait, then gently press the bottom ends together to seal.
Carefully lift the loaf into the lined tin and cover with clingfilm. Leave to prove for about 2 hours until doubled in size.
Fifteen minutes before the end of the proving time, heat the oven to 190°C (170°C fan)
When the babka has proved, bake it for 15 minutes, then reduce the oven temperature to 170°C (150°C fan) and cook for a further 25–30 minutes, until a skewer inserted into the centre comes out clean.
While the babka is baking, make the syrup. Tip the sugar and 100ml water into a small pan, bring to the boil over a medium heat, stirring until the sugar dissolves. Reduce the heat and simmer, without stirring, for 5 minutes, until syrupy. Leave to cool.
When the babka is ready, transfer it in the tin to a wire rack. Brush the cooled syrup over the hot babka, and scatter generously with Cake Angels Salted Caramel & Brownie Fudge Posh Toppers. Turn out onto the wire rack and serve warm or at room temperature.
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