For the dough, combine the warm water, sugar and yeast in the bottom of the bowl of a stand mixer. Cover and wait 5 minutes until the yeast has activated.

Using the dough hook attachment, slowly stir in the flour, followed by the eggs and orange zest. With the mixer on low, add the salt then the butter, 1 tablespoon at a time, until completely incorporated. Mix on medium speed for 5 minutes, then stop and scrape down the bowl. Mix for 5 more minutes, until the dough is completely smooth and pulls away from the sides of the bowl.

Coat a large bowl with oil, place the dough inside, cover it in plastic wrap and refrigerate overnight. Note: The dough will not double in size.

While dough is chilling, make your filling. Combine the chocolate chips and butter in a microwave-safe bowl and microwave at 30-second intervals until they are melted and combined. Add the powdered sugar and cocoa powder to the chocolate mixture and combine to form a spread.

Grease an 8½x4½-inch bread pan heavily with nonstick baking spray.

Take the dough out of the fridge and roll it out onto a well-floured surface to 10 inches wide by 12 inches long. Spread the chocolate filling in an even layer over the dough, leaving 1⁄2 inch around the edge, then sprinkle the sliced almonds over the top. Brush the farthest end of the dough with water, then roll into a tight log with no gaps between the layers. Seal the moistened end of the log, then transfer to a lightly floured baking sheet and place in the freezer for 10 minutes.

Once dough is chilled, trim 1⁄2 inch off each end of the log. Gently slice the log in half lengthwise and lay the 2 logs next to each other on the counter, cut-side up. Pinch the top ends together, then lift 1 side over the other, forming a twist and keeping the cut-sides facing up. (This will be messy.)

Transfer the twist into the prepared loaf pan forming an “S” shape in the pan. Place the ends you cut off in the unfilled spaces in the pan, then cover the pan with greased plastic wrap and allow dough to rise for 11⁄2 hours at room temperature.

Preheat oven to 350°F.

Bake babka on the middle rack for 15 minutes. Cover with foil to keep the top from burning, then bake for 15 more minutes, or until a toothpick inserted into the center comes out clean.

When the babka is almost done baking, make the syrup. Combine the sugar and water in a small saucepan over low heat. Bring to a simmer until the sugar dissolves, about 5 minutes. Remove from heat and let cool for 5 minutes.

When the babka is fresh out of the oven, brush the syrup all over the top. Let the babka cool for 10 minutes before removing from the pan, then move to a wire rack to finish cooling. Serve warm.