• Start by preheating your oven to 350 degrees F. Line a loaf pan with parchment paper and set it aside. I like to hold my parchment paper down with small clips and then remove it once I pour the batter in.
• In a medium-sized bowl, mix together the flour, baking powder, salt and set aside.
• In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing after each one. Then add in the vanilla extract.
• Add the dry ingredients and the milk, alternating between the two and mixing in between (dry, milk, dry, milk, dry). Mix this until it's just incorporated, being careful not to overmix. Fold in the chocolate chips and then pour the batter into the loaf pan.
• Bake for 55-65 minutes, until a toothpick inserted into the middle of the cake comes out clean.
• Remove from the oven and allow the cake to cool for at least 20 minutes before removing from the pan. Place on a wire cooling rack and allow it to cool completely before frosting and serving.

Make the chocolate buttercream

• In a large bowl, cream the butter until smooth, about 1 minute. Add in the powdered sugar, cocoa powder, vanilla, salt, and 1 tablespoon of cream/milk, mixing until combined. Add up to 1 more tablespoon of milk to reach desired consistency.