Whip the cream until stiff, set aside. Chop 200 g of block chocolate with a large sharp knife on a cutting board.
If you can get hold of chocolate chips, there is no need for the tedious chopping of the block chocolate.
Combine butter, sugar and eggs in a large enough mixing bowl.
Add half of the flour together with the vanilla sugar and stir it in. Add the rest of the flour with the baking powder and the chocolate and mix on the lowest possible speed. Stir in the cream that was whipped stiff at the beginning. Grease the baking pan (35cm loaf pan) with butter or olive oil, then pour in the batter. Bake in a preheated oven at 180 °C with circulating air for about 50 minutes. To prevent the cake, which is mostly round at the top, from breaking apart when it is turned over, I always wait at least 30 min for the cake to cool down, and then turn it over into the spread out hand.
I recommend to keep the cake whole (or divided into 2 – 3 parts) in aluminum foil in the refrigerator until the next day, then it tastes best.
