Cream the softened butter and granulated sugar until pale and fluffy, about 2-3 minutes.

Sift the cocoa powder, baking powder, and salt into the creamed mixture and mix on low speed until just combined.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually mix in the all-purpose flour, alternating with milk, starting and finishing with flour.

Gently fold in the semi-sweet chocolate chips.

Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.

Pour half of the batter into the prepared pan, drizzle some hot fudge on top, then add the remaining batter and finish with more fudge.

With a knife, gently swirl the fudge into the batter.

Bake for 50-60 minutes until a skewer comes out with moist crumbs.

Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.