Bread

• Set your oven to 325°F and coat a 9×5-inch metal loaf pan with nonstick cooking spray.
• Place the chocolate chips in a medium-sized microwave-safe bowl. Heat them in the microwave for 30 seconds at a time, stirring between each interval, until the chocolate is fully melted and smooth. Set the bowl aside to cool slightly while you work on the dry ingredients.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, whisking them together until evenly mixed.
• In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat on high until the mixture becomes pale and airy, around 5 minutes. Lower the mixer speed and gradually incorporate the melted chocolate, vegetable oil, and water, blending until the mixture is smooth and well combined.
• Slowly incorporate the dry ingredients into the wet mixture, stirring until the batter is smooth and free of lumps.
• Transfer the batter into the greased loaf pan. Bake for 85-90 minutes, or until a toothpick inserted into the center emerges with a few crumbs attached, but no raw batter.
• Let the cake cool fully before topping it with the ganache.
• How To Make Milk Chocolate Ganache
• Put the chocolate chips in a bowl that's safe for heat. Set them aside while you warm the heavy cream.
• Heat the heavy cream in a medium saucepan over medium-high heat until it begins to simmer, stirring occasionally. Watch closely to prevent it from scorching.
• Pour the hot cream over the chocolate chips. Let it rest for about a minute, then gently stir until the chocolate is fully melted and smooth. Let the ganache cool and thicken a bit before drizzling it over the cooled bread.
• After spreading the ganache over the loaf, let it sit for 10-15 minutes to set before slicing and serving.