Make a cup of Folgers K-Cups coffee at the strongest level. Once brewed, stir in 1 Tbsp of sugar, stir, making sure the sugar has dissolved.

Add in the milk. The milky coffee temperatures needs to be between 95 - 115°F.

Sprinkle the yeast over the warm milky coffee and allow the yeast to rest for 5 - 10 minutes or until it bubbles and thickens.

In a large bowl, add the milk coffee mixture, flour, eggs, vanilla, salt, sugar and softened butter.

Using the dough hook attachment of a stand mixer (or can be mixed using a wooden spoon), mix all ingredients until well combined. Dough will be slightly sticky. If mixing by hand, knead the dough on a lightly floured surface until the dough is smooth for about 3 - 5 minutes. The dough will be sticky, if too sticky and not coming together, add in 1/4 - 1/2 cup more of flour.

Lightly butter/grease a large, clean bowl, transfer the dough, rolling it around to coat dough on all sides. Cover with a clean cloth and let rise for about 1 1/2 - 2 hours or until doubled in volume.

In a saucepan, melt the butter and 3/4 cup chocolate chips together, stirring occasionally until smooth.

Add in the powdered sugar and cocoa, mixing well. The mixture should be on the thick side. Set aside.

Line a 9" x 5" loaf pan with parchment paper.

Transfer the dough to a lightly floured surface, punch down, divide into 2 portions, cover one to prevent it drying out while working with the other. Roll into approximately about an 12 - 18 rectangle.

Spread half of the chocolate mixture over dough, leaving about 1/2 inch border along one short side. Optionally, you can sprinkle about 1/2 cup of chocolate chips over the melted chocolate spread.

Starting with the filling covered short end, steadily and evenly roll it up, sealing the edge.

Using a sharp knife, cut dough in half, lengthwise. Turn dough cut side up and place beside each other.

Starting in the middle, twist dough keeping the cut side up and seal/pinch dough to seal at end. Repeat from middle to end for other side.

Very carefully transfer dough to the prepared, parchment lined loaf pan.

Cover loosely and let rise, about 1 - 1 1/2 hours, or until the dough has risen above the loaf pan.

Preheat oven to 350°F. Uncover Babka dough, bake for 45 - 55 minutes. Loosely cover Babka during the last 20 minutes with foil, to prevent over browning. Babka should be golden brown.

In a small saucepan, bring the water and sugar to a boil, stirring until sugar has dissolved. Drizzle half of sugar glaze over each Babka while the bread is still warm and in pans.

Allow to cool in pan for 10 minutes, remove and peel away the parchment, transfer to a cooling rack to completely cool.