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

In a medium microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.

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

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light and fluffy, about 5 minutes.

Reduce the mixer to low speed. Add the melted chocolate, vegetable oil, and water, mixing until smooth.

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

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

Let the bread cool completely in the pan before adding the ganache.

Place the chocolate chips in a heat-safe bowl.

In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Do not boil.

Allow the ganache to cool slightly until it thickens, then drizzle over the cooled bread.

Let the ganache set for 10 to 15 minutes before slicing and serving.