Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 5 inch (23 x 13 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper.

In a small bowl mix the cocoa powder into the boiling water until the cocoa powder has dissolved and is smooth. Add melted chocolate in this too and Let it cool to room temperature.

In a separate bowl, sift or whisk the all purpose flour with the baking powder and salt.

You can use electric mixer or take a hand mixer beat the butter until smooth.

Beat the sugar in small portions along with vanilla extract on medium high speed, until light and fluffy (about 5 minutes).

Add the eggs, one at a time, beating well after each addition.

Scrape down the sides and bottom of your bowl as needed.

Beat in the cooled cocoa mixture. With the mixer on low speed, add the flour mixture (in two additions) along with the milk (in one addition) and mix only until combined.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes depending on your oven ( mine got ready in 45 to 50 minutes) bake until a toothpick inserted into the center of the cake just comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 15-20 minutes.

Run a spatula or knife around the inside of the pan and then remove the cake from the pan, peel off the parchment paper, re-invert, and cool completely on a wire rack.

Heat the cream in a small pan over medium heat until just below boiling point.

Pour the cream over the chocolate chips and let sit for 1 minute. Add the softened butter and whisk the whole thing together until the chocolate has fully melted. 

Pour the ganache over the pound cake and top with shavings of white chocolate.