Grease one to two large loaf pans with vegetable oil shortening or butter.
Dissolve the instant dry yeast in milk. Pour in the sugar, egg, cocoa powder, all-purpose flour (add additional flour if dough is still sticky), and salt; then stir.
Knead the dough for 14 to 16 minutes or until it is almost smooth and elastic. Sprinkle flour if dough is still sticky.
When the dough is almost smooth and elastic, add the softened butter and chocolate chips; continue kneading until the dough reaches the desired consistency.
Transfer the dough to a bowl greased with vegetable oil shortening or butter. Cover with a damp towel or plastic wrap, then allow to rise for 1 hour or until the dough has doubled in size.
Once the dough has doubled in size, transfer it again to a flat surface. Gently push or punch down the dough to deflate.
Shape the deflated dough into a rectangle, then form it into a log. Transfer it to the prepared loaf pans, and let it rise again (covered with damp towel or plastic wrap) until it doubles in size.
Preheat the oven to 375°F. Brush the top of the unbaked loaf with melted butter, then bake in the preheated oven for 30-40 minutes or until firm.
Heat the chocolate chips together with the cream in a bowl, mix until the chocolate is melted.
Pour the ganache sauce on top of the bread. Serve.