Preheat the oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray.

To a medium, microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. Beat until light and fluffy, about 5 minutes.

With the mixer on low, add the melted chocolate, vegetable oil, and water. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.

Pour the batter into the prepared loaf pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.

Allow the cake to cool completely before adding the ganache.

Place the chocolate chips in a heat-safe bowl. Set aside as you heat up the heavy cream.

In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.

Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted.

Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.

Once spread over the loaf, let it set for at least 10-15 minutes before slicing and serving.