In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. In a separate bowl, whisk together 1 cup of warmed milk, ½ cup of melted butter, and 2 eggs until smooth. Gradually add the wet ingredients to the dry mixture, stirring until a soft, sticky dough forms.

Transfer the dough onto a lightly floured surface and knead it for about 8 to 10 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm area for about 1 to 2 hours.

While the dough is rising, mix together 1 cup of chocolate chips and 2 tablespoons of cocoa powder in a bowl.

Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle, about ¼ inch thick. Evenly spread the chocolate filling over the surface.

Carefully place the braided dough into a greased loaf pan, tucking the ends underneath. Cover it again and let it rise for another 30 to 45 minutes.

Preheat your oven to 350°F (175°C). Once hot, bake the Chocolate Babka for 30 to 35 minutes.

Remove the babka from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack.