Preheat oven to 350 degrees Fahrenheit and grease a 10-inch bundt pan.

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

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in eggs one at a time, then stir in the vanilla extract.

In a separate container, whisk together the sour cream and milk.

Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients.

Gently fold in the 1 1/2 cups of chocolate chips.

Transfer the batter to the prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.

For the glaze, heat the heavy cream until simmering, pour over the remaining chocolate chips, and whisk until smooth.

Drizzle the warm glaze over the completely cooled cake before serving.