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To make the cake, preheat the oven to 160C fan-forced (180C conventional). Grease a 23 x 13cm loaf tin.
In a large bowl, cream the butter and sugar together until crumbly.
In a separate bowl, combine the flour, cloves, cinnamon, nutmeg, and salt.
In a third bowl, combine the condensed soup and baking soda.
Working quickly, alternate adding the flour and soup mixtures to the creamed mixture. Mix until barely combined.
Pour batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted into the centre can be removed cleanly. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with which an electric hand mixer is to be used, beat the cream cheese until smooth. Beat in the milk.
Beat in the icing sugar 2 tablespoons at a time, beating well.
Beat in the melted chocolate, vanilla, and salt. Beat until smooth.
Frost the completely cooled loaf using a spatula or a piping bag.