Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan to prepare for your batter.

Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.

Combine Dry Ingredients: In another bowl, sift together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures there are no lumps and helps incorporate air for a lighter loaf.

Mix the Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Finally, stir in the hot water until just combined. Avoid overmixing to keep the loaf tender.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Make the Ganache: While the loaf cools, make the ganache by heating the heavy cream in a small saucepan until it simmers. Pour it over the chocolate chips in a bowl and let it sit for about 2 minutes. Whisk until smooth.

Cool and Serve: Once the loaf is completely cooled, spread the ganache over the top. If desired, garnish with fresh raspberries and a dusting of powdered sugar.