In a mixing bowl, combine warm milk, yeast, and 1 tsp sugar. Let it sit for about 5 minutes until frothy.

Add flour, remaining sugar, and salt to the yeast mixture. Mix well.

Add eggs one at a time, mixing after each addition.

Gradually add softened butter and knead until the dough is smooth and elastic. Let it rise for about 1.5 hours or until doubled in size.

In a bowl, mix melted chocolate, cocoa powder, and sugar until smooth.

Roll out the dough into a large rectangle on a floured surface.

Spread the chocolate filling evenly over the dough.

Roll the dough tightly into a log, then cut the log lengthwise into two pieces.

Twist the two halves together with the cut sides facing up and place in a greased loaf pan.

Cover and let it rise again for about 1 hour or until puffy.

Preheat the oven to 350°F (175°C).

Bake the Babka for 35-40 minutes or until a skewer inserted into the center comes out clean.

While the Babka is baking, combine sugar and water in a small saucepan and bring to a simmer until the sugar dissolves.

As soon as the Babka comes out of the oven, brush the syrup over the top.

Let it cool completely on a wire rack before slicing.