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Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the brown sugar, white sugar, milk, eggs, melted butter, olive oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Add the ½ cup hot coffee at the end and whisk until incorporated. The batter will be thin, which is exactly what you want.
Pour the batter into the prepared loaf pan and bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the loaf cool completely before topping with ganache.
Add the chocolate chips and heavy cream to a heat-safe bowl.
You can either microwave the two together in short intervals, stirring between each, until melted, or heat the heavy cream on the stove until hot and pour it over the chocolate chips. Let it sit for a few minutes.
Whisk until the chocolate is completely smooth, silky, and shiny.
Pour the ganache over the completely cooled loaf and spread evenly over the top.
Cover with Saran Wrap and allow the ganache to set at room temperature for 3–4 hours before slicing.