• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
• Whisk all-purpose flour, baking powder, baking soda, and salt in a large bowl until combined.
• Whisk eggs, and granulated sugar in a medium bowl until well combined about 35 seconds. Add melted butter, sour cream, and vanilla; mix well.
• Pour the wet ingredients into the dry ingredients and gently whisk until dry ingredients are moistened. The batter will be thick.
• Gently fold in the mini chocolate chips.
• Pour batter into prepared loaf pan and even out with a spatula.
• Bake for 60-70 minutes, or until toothpick comes out clean. Baking times vary so keep an eye on it. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven.
• Cool cake in the pan set on a wire rack for 15 minutes before removing from the pan. Carefully remove loaf from pan. Let cool completely on wire rack.

Make the ganache

• Place chopped chocolate into a heat-proof glass or metal bowl.
• Heat up your cream on the stovetop until it's just about to simmer. Be careful not to let it boil, as this can cause the cream to separate or burn the chocolate.
• Once you see small bubbles forming around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
• Let it sit for 2–3 minutes to gently soften the chocolate.
• Add salt and whisk together slowly until smooth.
• Spread evenly on cooled cake.