• Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. If the pan has details like mine, grease well with butter, and sprinkle flour on top. Shake off the flour excess.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large mixing bowl beat the butter for 1 minute. Add the sugar and oil and beat for another 2 to 3 minutes until pale and fluffy.
• Add the eggs one at a time, mixing until fully incorporated before adding the next one.
• Add the vanilla and mix.
• Add the sour cream and beat to combine.
• Add the dry ingredients and mix on low.
• Fold in mini chocolate chips.
• Pour batter into prepared pan. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Chocolate Ganache

• Heat the cream until steaming. Pour over the chopped chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
• Let the ganache rest for about 1 hour at room temperature. You can try to speed up the cooling process by placing the ganache in the fridge for about 15 minutes, whisking a couple of times in between.

To Decorate

• Pour ganache over cooled cake. Sprinkle with additional mini chocolate chips.