• Preheat oven to 350F. Grease 8" x 8" pan.
• In a separate bowl sift the flour, cocoa powder, baking powder and salt. Mix to combine and set aside.
• Mix the sour cream and vanilla extract using a large measuring cup and set aside.
• With a bowl of an electric mixer medium-high speed, cream the butter and sugar until bright and fluffy, about 5 minutes.
• Add eggs one at a time waiting for each egg to completely incorporated into the batter before adding the next.  
• Then add flour mix in 3 additions alternating with the half and half mix beginning and ending with the flour mixture. 
• Spread batter into prepared pan and bake for 20-25 minutes. Or until a tooth pick come out clean from the center of the cake.
• Remove the cake from the oven and let cool for about 10 minutes.
• With a toothpick or a cake tester gently poke the cake. (about 150 pokes) This will allow the chocolate ganache to really soak the cake.
• Pour and spread the Chocolate Ganache wait about 5 minutes before adding the sprinkles.

To Make the Chocolate Ganache

• Measure the Chocolate chip in a medium sized bowl.
• In the microwave or over the stove warm the heavy cream, just until it strat to simmer. Do not boil, boiling will make the chocolate and fat get separated and you will be left with a big lumpy mess.
• Pour the heavy milk on top of the chocolate chips and let stand for few minutes.
• With a fork or a small hand whisk mix the chocolate chips until smooth.

  If you notice the choclate is not melting, place the bowl in the microwave for about 10-15 seconds. Again, do not over heat!