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Preheat your oven to 325°F (165°C). Grease your 9×5 inch loaf pan thoroughly with butter, then dust it with flour.
Beat the softened butter and sugar together on high speed for 4-5 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, sift together flour, dark cocoa powder, baking powder, and salt.
Alternately add the dry ingredients and milk to your butter mixture, starting and ending with the dry ingredients.
Stir in the cooled black coffee until fully incorporated.
Pour batter into your prepared pan and smooth the top. Bake for 60-65 minutes until a toothpick comes out with a few moist crumbs.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Heat heavy cream until just simmering, pour over chopped chocolate, let sit 2 minutes, add butter, then stir until smooth.
Pour ganache over the cooled cake, letting it drip down the sides. Let set for 30 minutes before slicing.