• Preheat oven to 350℉. Grease a 9x5 inch loaf pan with butter and line with parchment paper.
• Add the espresso powder and ½ cup of chocolate chips to the boiling water and stir until smooth. Let mixture cool while gathering other ingredients.
• In a medium sized bowl sift together the flour and cocoa powder. Whisk in the baking powder, baking soda and salt.
• In a large bowl whisk vigorously the eggs, sugar and vegetable oil until smooth and the mixture is pale yellow. Stir in the vanilla extract.
• Add the cooled chocolate mixture into the egg mixture. It is important that the chocolate is cool so it does not scramble the eggs. Whisk together until incorporated.
• Use a spatula to stir in half of the flour mixture and half of the buttermilk. Once mostly combined add the remaining flour and buttermilk and stir scraping the sides of the bowl until no whites streaks of flour remain. Stir in the remaining chocolate chips.
• Pour the batter into the prepared pan and bake in preheated oven for 38-45 minutes or until a toothpick comes out clean. Make sure to check your cake often before the time indicated because all ovens and pans vary and can greatly change the time the cake will need to bake. An instant-read thermometer is a helpful way to check baked goods for doneness, especially when you're unsure if the center is fully baked. For this chocolate loaf cake, the internal temperature should reach 200℉.
• Allow the cake to cool in the pan for 10-15 minutes and then use the parchment as handles to lift the cake and place on a cooling rack to finish cooling.

Chocolate Ganche

• Once the cake is completely cooled add the ganache. Heat the heavy cream just until warm but not boiling. Add the chocolate chips and stir until smooth. Allow to cool for a few minutes so the chocolate can be in a spreadable state. Pour over the cake and use a knife to spread over the top.