Find an easy chocolate babka recipe at SeriousEats.com, flavored only by chocolates, cinnamon, cardamom and cocoa powder. It does not require kneading. Prepare this dough up to three days in advance, and store in the refrigerator to keep fresh.
Start by combining 3 1/2 cups of bread flour, 1 cup of sugar, 1 3/4 teaspoon of salt and 1 teaspoon of ground cardamom. In another bowl, whisk 1 cup of whole milk and 1 tablespoon of yeast. Add 3 large egg yolks, 2 eggs, 1/2 teaspoon of vanilla extract and 6 tablespoons of melted butter. Combine the liquid ingredients to the dry ingredients. Place in a bowl with a loose cover, and proof for two to three hours or until the dough doubles in size. For best results, refrigerate overnight before rolling out and filing.
Bring the dough out of the refrigerator, and allow it to come to room temperature. Prepare the filling by mixing 4 ounces of finely chopped semisweet chocolate, 1 1/2 teaspoons of ground cinnamon and 1 tablespoon of cocoa powder. Roll out the room temperature dough into a 12-by-16 rectangle, brush with butter and cover with the filling mixture. Gently roll up the dough into a cylinder, and pinch the ends to seam. Lay the filled and rolled dough in a lightly greased 10-inch tube pan, and brush with egg wash. Bake in a preheated oven at 375 degrees Fahrenheit until the loaf is golden brown or it registers an internal temperature of between 195 to 200 degrees Fahrenheit. Cool for 45 minutes before removing from the pan and transferring to a wire rack to cool completely.