Preheat the oven at 160ºC/320ºF conventional oven and prepare a loaf pan with parchment paper.

Sift together the all-purpose flour, baking powder and salt and set it aside.

Add granulated sugar and butter to a large bowl and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes.

Scrape down the sides of the bowl and add the eggs one at a time into the mixture and on medium speed mix it in until combined.

Continue by adding ½ of the flour mixture and on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a rubber spatula to make sure all the ingredients have been incorporated.

Toss the mini chocolate chips in flour and add them to the cake batter. Using a rubber spatula gently fold them in.

Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 1 hour and 25-30 minutes.

Once it's completely cooled down, make the ganache. Add the chocolate chips to a bowl. Heat up the heavy cream in a small saucepan to a boil. Pour the heated heavy cream over the chocolate chips. Stir it together and then let it sit for 2 minutes. Once the 2 minutes has passed stir it together until smooth. Pour the ganache over the pound cake and decorate with more chocolate chips.