Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing it with unsalted butter and dusting it with flour.

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

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

Add the eggs to the creamed mixture, one at a time, mixing thoroughly after each addition, and then add the vanilla extract.

Add the dry ingredient mixture and buttermilk to the batter, alternating and mixing just until combined.

Beat the cream cheese and powdered sugar together until smooth, then fold in the whipped heavy cream until airy.

Pour half of the chocolate batter into the bundt pan, layer the mousse filling, and then cover with the remaining batter.

Bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Heat heavy cream until simmering, pour it over the chocolate chips, and whisk until smooth for ganache.

Once cooled, invert your cake onto a plate and pour the ganache over the top.