01 -
Get your oven hot at 325°F and coat a metal bread pan (9x5-inch) with cooking spray so nothing sticks.
02 -
Put your chocolate chips in a bowl that won't melt. Warm them up bit by bit, 30 seconds at a time, and stir until they're all smooth. Let them cool a bit.
03 -
Grab a bowl and stir together your flour, cocoa, soda, and salt with a whisk.
04 -
Using your stand mixer with the paddle part, whip the eggs and sugar until they're puffy and light, about 5 minutes should do it.
05 -
While mixing slowly, add your melted chocolate, oil, and water. Keep going until it's all smooth.
06 -
Slowly put the dry mixture into the wet one, and mix until you can't see any clumps.
07 -
Dump your mixture into the greased pan. Let it cook for 85-90 minutes, or until you stick a toothpick in and it comes out nearly clean.
08 -
Don't add the topping until the cake has completely cooled down.
09 -
Drop chocolate chips into a bowl that can handle heat. Put it aside for now.
10 -
Use a pot on medium-high heat to get the cream just bubbling. Stir now and then so it doesn't burn.
11 -
Pour your hot cream over the chips. Wait a minute, then stir slowly until everything's melted.
12 -
Wait for the topping to thicken a bit before you drizzle it over your cooled bread.
13 -
After putting the topping on, wait 10-15 minutes before you cut and eat it.