Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, until light and fluffy.
While the butter and sugar are creaming, measure out remaining ingredients for the pound cake.
After 20 minutes, add the cream cheese to the butter mixture and cream until light and fluffy, about 2 minutes. Add the salt, cream and vanilla and beat on medium speed until the ingredients are well incorporated. Scrape the sides and bottom of the bowl.
With the mixer on low speed, add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl again.
Slowly add the cake flour and beat on low speed until well incorporated. Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
Add the chocolate chips and mix until just incorporated. Do not overmix.
Spray mini bundt pans with floured baking spray.
Pour the batter into the bundt trays until about 2/3 full. Tap the pan on hte counter to ensure there are no air bubbles.
Bake for approximately 25 minutes. Insert a toothpick into the largest part of the bundt, and if there is no cake on the skewer, it is done.
Combine the sugar and water in a medium saucepan. Cook for 2-3 minutes over medium heat, or until the mixture is smooth and not grainy.
Remove from the heat and mix in vanilla extract and chocolate flavoring.