Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper, leaving an overhang on the 2 long sides.

In a medium bowl, whisk together the flour, baking powder, salt.

Using an electric mixer (stand or hand-held), cream together the sugar and butter on medium high speed for 3 minutes, until light and fluffy. Scrape down the bowl as needed.

Add the eggs and vanilla and beat well.

Add half of the dry ingredients to the wet ingredients and mix until just combined. Add half of the milk, and mix until just combined. Scrape down the bowl and repeat with the other half of dry ingredients and the other half of the milk. Only mix until just combined.

Combine the chocolate chips and the 1 tablespoon of flour and toss to mix. Add to the batter and fold in until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 45-50 minutes until a toothpick comes out with moist crumbs when inserted in the middle.

Let the cake cool. Once cooled, run a knife down the 2 sides without the parchment overhang and then remove the cake from the pan using the parchment paper. Place on a serving plate and frost with the whipped chocolate ganache.

Place the chocolate chips in a medium bowl.

Heat the heavy cream in a small saucepan on the stove over medium heat until simmering with small bubbles forming around the edge of the pan.

Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is completely melted and smooth. If not all the chocolate melts, microwave for 10 seconds increments until melted.

Place in the refrigerator and chill for at least 1 hour.

Once chilled, use a stand mixer or an electric mixer to mix the ganache until light and fluffy.