Preheat the oven to 350°F. Grease an 8 ½ x 4 ½ inch loaf pan with non-stick spray and line it with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together butter and granulated sugar until fluffy.

Add eggs and vanilla, mixing until pale and fluffy.

Mix in milk and sour cream until combined.

Gradually add dry ingredients to wet ingredients, mixing until just combined.

Fold in mini chocolate chips.

Pour batter into prepared loaf pan and bake for 64-67 minutes, or until a toothpick comes out with a few moist crumbs.

Let the cake cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

While the cake cools, make the ganache. Place chocolate chips in a heat-safe bowl.

Heat heavy cream in a saucepan until boiling, then pour over chocolate chips. Let stand for 1 minute, then stir until smooth.

Once the cake is cooled, pour ganache over the loaf, spreading evenly.

Sprinkle with extra chocolate chips if desired.

Allow ganache to set, then slice and enjoy!