Directions:
1. Prepare the Hot Fudge Sauce (if making from scratch):
In a small saucepan over medium heat, combine the heavy cream, cocoa powder, sugar, butter, and salt.
Stir continuously until the butter is melted and the mixture is smooth. Bring it to a simmer and let it cook for 2-3 minutes until slightly thickened.
Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
2. Make the Bread Batter:
Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. The batter will be thick.

3. Swirl in the Hot Fudge:
Pour about half of the bread batter into the prepared loaf pan and spread it evenly. Drizzle half of the hot fudge sauce over the batter.
Add the remaining batter on top and spread it out. Drizzle the remaining hot fudge sauce over the top.
Use a knife or skewer to gently swirl the fudge sauce into the batter, creating a marbled effect. Be careful not to overmix—just swirl to create pockets of fudge throughout.