In a medium, microwave-safe bowl, place the milk chocolate chips. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth. Allow it to cool slightly.

In a separate medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt until well combined.

In the bowl of a stand mixer fitted with the paddle attachment, add the room-temperature eggs and granulated sugar. Beat on medium speed for approximately five minutes, or until the mixture becomes light and fluffy.

Reduce the mixer speed to low and add the melted chocolate, vegetable oil, and water. Continue mixing until the batter is smooth and homogeneous.

Gradually incorporate the dry ingredients into the wet mixture, mixing gently until no lumps remain and the batter is well combined.

Pour the prepared batter into the greased loaf pan, ensuring the top is smooth and level. Bake for 85 to 90 minutes, or until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs, but no wet batter.

Remove the loaf from the oven and allow it to cool completely on a wire rack before applying the ganache.

Place the milk chocolate chips in a heat-safe bowl.

In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally to prevent scorching.

Pour the hot cream over the milk chocolate chips and allow it to sit undisturbed for one to two minutes.

Gently stir the mixture until all chocolate chips are melted and the ganache is smooth and glossy.

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

Once drizzled, let the ganache set for at least 10 to 15 minutes prior to slicing and serving.