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