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In a large mixing bowl, beat together the butter, sugar and salt until soft, about 2 to 3 minutes. Beat in vanilla paste and extract. Add 6 egg yolks, one at a time, beating until smooth after each one.
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Mix in about 1/3 of the flour, then 2 more egg yolks. Scrape down the bowl and beater. Add another 1/3 of the flour and 2 more yolks and scrape down again. Mix in the remaining flour and egg yolks.
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Add the sponge mixture into the mixing bowl. Mix on low for 2 minutes. Let the dough rest for 10 minutes.
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Beat the dough on medium until it is smooth and elastic, about 2 minutes; the dough should be very soft. Add chocolate chunks and mix until combined.
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Scoop the dough into a buttered 12 cup bundt pan. Cover and let the dough rise until it doubles, about 60 minutes.
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Preheat the oven to 350 degrees, with the rack in the center of the oven, 15 minutes before the dough has completely risen.
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Bake until well risen and very golden, about 40 to 45 minutes. I used a cake tester in the center of the bread to be certain it was done.
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Remove and cool in the pan on a rack for about 10 minutes. Then invert the babka onto a rack and cool completely.