• Preheat the oven to 350 F. Grease a 9×5 inch loaf pan and line it with parchment paper. 
• In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a medium sized bowl, stir to combine the milk and sour cream. Set aside.
• In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium-high speed for 2-3 minutes until creamy and light.
• Scrape down the sides of the bowl. Turn the mixer down to medium speed and mix in the eggs one at a time followed by the vanilla extract.
• With the mixer running on low speed, slowly add the dry ingredients alternatively with the milk and sour cream mixture. Beat until dry ingredients are just incorporated, being careful not to overmix. Stir in the chocolate chips until just incorporated.
• Spoon or pour the batter into the prepared loaf pan.
• Bake 50-57 minutes until the cake is a toothpick comes out mostly clean inserted in the center of the cake. Remove the cake from the oven and set on a cooling rack to cool in the pan for 20 minutes. Turn the cake out and allow it to cool completely on the rack. 

Chocolate Ganache (Optional)

• Place the chopped chocolate in a heatproof bowl. In a small saucepan on medium heat, bring the heavy cream to a simmer. Do not let it get to a boil.
• Pour the heavy cream over the chocolate. Do not stir. Let stand 3-4 minutes then stir slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream. Spread the ganache over the cooled cake.