• Preheat the oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
• In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, and kosher salt until well combined.
• In a separate bowl, whisk together the milk, egg, melted butter, and vanilla until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. The batter should be slightly loose; avoid overmixing.
• Pour the batter into the prepared loaf pan, spreading it evenly.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
• Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack placed over a large piece of parchment paper.

Topping

• While the bread is still warm, brush the entire surface with the melted butter for the sugar coating.
• In a small bowl, mix the sugar, cocoa powder, and nutmeg. Evenly sprinkle this mixture over the butter-coated surface of the bread, pressing gently to help it adhere. Turn the loaf as needed to coat all sides completely.
• Set aside while you make the ganache.

Ganache

• Place the chocolate chips into a heat-safe bowl. Set the bowl aside as you heat up the cream.
• In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.
• Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted.
• Pour or drizzle the ganache over the top of the bread. Let it drip down the sides for a beautiful finish.
• After adding the ganache, let the bread rest for a few minutes to allow the ganache to firm up before slicing.