1. Prepare the Oven & Pan

• Preheat oven to 325°F (163°C).
• Grease a 9×5-inch loaf pan or bundt pan with butter and lightly dust with cocoa powder. Line with parchment paper for easy removal.

2. Melt the Chocolate

• In a heatproof bowl, melt the dark chocolate using a double boiler or microwave in 15-second intervals, stirring after each. Set aside to cool slightly.

3. Mix Wet Ingredients

• In a large mixing bowl, beat the butter, cream cheese, and sugar together until light and fluffy (about 2-3 minutes).
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract and melted chocolate until fully incorporated.

4. Sift and Combine Dry Ingredients

• In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and espresso powder.
• Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Do not overmix.

5. Bake the Cake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 60–75 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
• Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Ganache (Optional)

• Heat the heavy cream until just simmering (not boiling).
• Pour over the chopped dark chocolate, let sit for 2 minutes, then whisk until smooth. Stir in the butter for extra shine.
• Drizzle the ganache over the cooled cake.

7. Serve and Enjoy

• Dust with powdered sugar or garnish with fresh berries for an elegant touch.
• Serve with vanilla ice cream, whipped cream, or a hot cup of coffee.