Set your oven to preheat at (163°C) 325°F.

Grease a standard loaf or bundt pan with butter, Lightly dust it with flour to prevent sticking.

Sift the flour, baking powder, cocoa powder and salt in a medium bowl. Set aside.

Using an electric mixer, cream the softened butter and cream cheese in a large mixing bowl until the texture becomes light and fluffy. Slowly add the granulated sugar, beating continuously until the mixture is smooth and pale.

Add the eggs one at a time, mixing well after each addition to incorporate them fully.

Stir in the vanilla extract for a burst of flavour.

Incorporate the dry ingredients into the wet mixture, alternating with additions of milk.

Pro Tip: Start and end with the dry ingredients for the best texture.

Gently fold in the chocolate chips.

Pour the batter into the pan and smooth it with a spatula.

Bake for 70-80 minutes until a toothpick inserted into the centre comes clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Heat the heavy cream in a small saucepan until it simmers (do not boil).

Remove from heat and pour over the chocolate chips in a heatproof bowl.

Let it sit for 2-3 minutes, then stir until smooth.

Drizzle the glaze over the cooled cake for a decadent finish.