3ouncessemi-sweet or bittersweet chocolate, chopped medium fine
FOR THE SYRUP:
Make gluten free cinnamon roll dough as per instructions (including proofing for 2 hours and chilling overnight).
Combine butter, sugar, cocoa powder, and cinnamon in bowl of stand mixer (or use hand held mixer) and beat for a few minutes until creamed and well combined.
Remove dough from refrigerator and knead briefly on lightly floured surface (extra Kim's gluten free bread flour blend OR a sprinkling of tapioca starch or other flour blend). Roll dough out to a large rectangle, about 10-12 inches (it doesn't need to be exact). Spread chocolate filling to the edges, leaving a one-inch gap at the top width wise. Sprinkle chopped chocolate over filling and roll up, pinching seam to seal. Put roll on parchment-lined small baking sheet, seam side down, and cover with plastic wrap. Place in freezer for 15-20 minutes.
Line an 8 ½ by 4-inch loaf pan with a piece of parchment paper that overhangs on each long side. Spray paper with nonstick spray.
Remove roll from freezer and, using kitchen shears or a very sharp knife, cut down center of roll lengthwise to expose chocolate filling. Twist the two halves together (it will get a little messy). Cover with plastic wrap and allow to rise for about an hour. It may not double in size, which is perfectly fine.
Bake in a 350° oven for 40 minutes. While babka is baking, add ⅓ cup granulated sugar to a very small saucepan. Slowly pour ⅓ cup water around outer edge of sugar. This helps prevent sugar crystals from forming along sides of pan. Bring to a boil over medium heat and boil for about 3 minutes. Remove from heat and allow to cool.
When babka has finished baking, remove from oven and prick all over with long wooden skewer. Slowly pour sugar syrup all over babka. Allow babka to cool completely before serving.
To keep babka moist and fresh, wrap entire babka in plastic wrap. To freeze, wrap in plastic wrap and then in foil and place in freezer. Will keep in freezer for about 3 months.
This recipe may be doubled to make two gluten free chocolate babkas. Use an entire recipe of ultimate gluten free cinnamon roll dough, but divide in half and work with one half at a time. Double filling ingredients and spread half over each half of dough. Increase sugar syrup ingredients to ⅔ cup each sugar and water.