Get Ready: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a bit of overhang on the sides to make it easier to lift the bread out later.

Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until everything is evenly mixed and smooth.

Make the Batter Base: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

Mix Wet and Dry Together: Add the dry ingredients to the butter mixture in parts, alternating with the buttermilk. Start and finish with the dry mixture, stirring just until all ingredients are combined—be careful not to overmix.

Fold in the Fudge and Chips: Gently fold in the hot fudge sauce and chocolate chips, distributing them evenly throughout the batter without over-stirring.

Bake It Up: Pour the batter into your prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (avoid hitting a melted chocolate chip or fudge pocket).

Finish with Flair: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack. While it’s still warm, drizzle with the remaining hot fudge sauce and top with extra chocolate chips and chopped nuts, if using.