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.

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.