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Heat oven to 170 C or 350 F.
Line the long sides of a loaf tin with parchment, making sure you oil the short sides.
Put the butter, sugars, and chocolate into a saucepan to melt over medium-low heat.
Remove from the heat, stir in the milk and vanilla, and allow to cool.
Sift the flour, cocoa powder, salt, and baking soda. Make a well in the center.
Add the beaten eggs to the well, and with a wooden spoon, begin to stir the eggs without forcing the flour into the eggs.
As the mixture thickens, slowly add in the melted butter and chocolate mixture in additions.
Continue until all ingredients are combined.
Pour the batter into a prepared tin.
Bake for about 50 minutes. Try not to open the oven door before 40 minutes, or the cake could sink.
Allow your cake to cool for at least 30 minutes, then make the frosting.
Combine the butter, cocoa powder, and powdered sugar and whip with a hand mixer.
Add in the milk, heavy cream, and vanilla and continue to beat until light and fluffy.
Top the cooled loaf with the frosting, finish with flaky salt, and enjoy!