• Line a 9x5-inch loaf pan with baking paper.
• Preheat the oven to 325°F (163°C).
• Mix flour and salt in a bowl. Set aside.
• Chop the chocolate into small pieces to melt easily. To melt the chocolate completely, place it in a heatproof bowl.
• Stir in the cocoa powder. Use unsweetened, natural cocoa. Allow to cool for a couple of minutes
• Blend butter and sugar together until smooth and creamy
• Mix in the chocolate and cocoa mixtures and combine them well.
• Add eggs one at a while, then mix on low speed.
• Add the flour mixture to the salt and mix well.
• To eliminate air bubbles, spread the batter into the prepared pan.
• Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. A dry cake will be formed if you bake your cake too long. There is a very short time between dry, overbaked cake and underdone.
• Allow it to cool in the pan for a few minutes, then take it out of the pan. Let it cool completely.

MAKE THE CHCHOCOLATE GANACHE

• Chop the chocolate into small pieces while the cake cools. It will melt faster if it is cut smaller. Put finely chopped chocolate into a heatproof bowl.
• On the stovetop, bring heavy cream to a gentle simmer. It should not boil, as it could cause the chocolate to explode. In a heatproof bowl combine finely chopped chocolate and let it sit for a while before stirring slowly until all the chocolate is melted. Although the ganache may appear very thin initially, it will thicken over time.
• Spread it on cooled cakes once it reaches a spreadable consistency.