In a bowl, combine warm milk and yeast; let sit until frothy (about 5 minutes).

In another bowl, mix flour, sugar, and salt. Add the yeast mixture along with softened butter and eggs; mix until combined.

Transfer to a floured surface and knead for about 8-10 minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled in size (1-2 hours).

Melt chocolate chips with butter over low heat or microwave; stir in cocoa powder until smooth.

Roll out the dough into a rectangle, spread filling evenly, fold over one edge to create layers, slice into strips, and twist together.

Preheat oven to 350°F (175°C). Place twisted babka in a greased loaf pan and let rise for another 30 minutes before baking for 30-35 minutes until golden brown.