1. Preheat oven to 325°F (163°C). Grease and line an 8×4-inch loaf pan with parchment paper.

2. In a large mixing bowl beat butter and sugar until light and fluffy, about 3 to 4 minutes.

3. Add eggs one at a time, beating well after each addition.

4. Mix in vanilla extract.

5. In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.

6. Add dry ingredients to the butter mixture alternately with sour cream and milk, beginning and ending with dry ingredients.

7. Mix until just combined. Do not overmix.

8. Transfer batter to the prepared loaf pan and smooth the top.

9. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

10. Cool in the pan for 15 minutes before transferring to a wire rack.

11. For the glaze, heat heavy cream until steaming and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.

12. Drizzle glaze over cooled cake and garnish as desired.

13. Slice and serve.