Into a bowl, add the melted butter or margarine and the sugar, mix very well for about 5 minutes.
Add 2 eggs and mix it all together very well again until combined.
Add 2 more eggs and mix again.
Add the vanilla powder and the sifted wheat flour, mix very well.
Add the milk and mix. Finally, add the baking powder and mix gently.
Toss the chocolate chips in wheat flour, just to coat them and pour them into the batter, mix well.
Pour the batter into a cake mold greased with butter and flour. I’m using a 20cm x 10cm mold.
Bake in a preheated oven at 180°C (356°F) for 50 minutes.
Meanwhile, melt the semisweet chocolate for the frosting, microwave it in 30-second intervals.
Add the table cream and mix well until it forms a ganache. Once that's done, set aside.
Cake has already baked through, release the edges, and unmold it.
Now using a knife, make some holes on the cake’s surface, removing excess cooked dough, but make sure to set them aside.
Fill these holes with the chocolate ganache we’ve made, stuffing them well.
Now close these holes with the cooked dough we’ve previously removed.
To finish it off, pour some chocolate ganache all over it, covering the whole cake.
Take it to the fridge and let it chill for about 10 minutes.