In a bowl, combine the warm milk and sugar. Stir in the active dry yeast. Let this sit for about 5-10 minutes until foamy.

In a large mixing bowl, combine the all-purpose flour, cocoa powder, and salt. Mix well.

In a separate bowl, whisk together the melted butter and eggs. Once the yeast mixture is foamy, add it to the wet mixture.

Slowly add the wet mixture to the dry ingredients, stirring until combined. Continue mixing until a dough forms.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth.

Place the kneaded dough into a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle.

Spread chocolate syrup or melted chocolate on top of the dough, leaving a small border.

Roll the dough tightly into a log, then cut the log in half lengthwise. Twist the two halves around each other gently.

Place the twisted dough in a loaf pan, cover, and let it rise for another 30 minutes.

Preheat the oven to 350°F (175°C). Bake the babka for 35-40 minutes until golden brown.

Allow it to cool slightly before slicing. Drizzle with more chocolate syrup if desired and enjoy!