Begin by preheating your oven to 325°F and generously coat a 9×5-inch metal loaf pan with nonstick cooking spray.
In a microwave-safe bowl, gently melt the chocolate chips in 30-second intervals until they transform into a smooth, luscious texture. Allow the melted chocolate to cool slightly.
In another bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt, creating a harmonious mixture of dry ingredients.
Now, in the bowl of a stand mixer equipped with a paddle attachment, blend the eggs and granulated sugar until they attain a light and fluffy consistency—approximately 5 minutes of mixing.
Gradually introduce the melted chocolate, vegetable oil, and water to the mixer, maintaining low speed. Continue mixing until you achieve a velvety smooth blend.
With a gentle and gradual approach, combine the dry ingredients with the wet mixture, ensuring the absence of lumps for a flawless batter.
The batter is now ready to be embraced by the prepared loaf pan. Carefully pour it in.
Allow the batter to bake for an estimated 85 to 90 minutes, or until a toothpick inserted into the center comes out slightly crumbly, signifying the ideal level of moistness.
The Ganache Finale: Milk Chocolate Euphoria
For the magnificent milk chocolate ganache, commence by placing chocolate chips in a bowl designed to withstand heat.
In a separate medium-sized saucepan, gently heat heavy cream until it simmers gracefully. Proceed to pour this warm cream over the chocolate chips, letting them rest together for a brief moment.
Stirring leisurely, observe as the chocolate chips dissolve into a harmonious, silky ganache, exemplifying the magic of culinary chemistry.
As the ganache cools and assumes a slightly thicker consistency, it’s primed for its final destination—enveloping the cooled bread in sheer elegance.
Prior to relishing this chocolate masterpiece, grant it a brief interlude of 10-15 minutes to set gracefully, ensuring each slice embodies perfection.
