Ingredients

2 cups (250g) all-purpose flour (sub: 1:1 gluten-free flour blend)
¾ cup (75g) Dutch-process cocoa powder (sub: natural cocoa + ½ tsp baking soda)
1 tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, room temp
8 oz (225g) cream cheese, room temp
2 cups (400g) granulated sugar
4 large eggs, room temp
2 tsp vanilla extract
½ cup (120ml) buttermilk (sub: milk + ½ tbsp. lemon juice)

Optional Add-Ins:
1 cup chocolate chips (fold into batter)
Espresso powder (1 tsp) to intensify chocolate flavor

Directions

Preheat oven to 325°F (165°C) (lower temp prevents over-browning).

Grease and flour a 10-inch Bundt pan or line two 9×5-inch loaf pans.

Whisk together flour, cocoa, baking powder, and salt. Set aside.

In a stand mixer, beat butter + cream cheese until smooth (~2 mins).
Gradually add sugar, beating 5-7 mins until pale and fluffy.

Add eggs one at a time, mixing well after each.
Stir in vanilla.

Add ⅓ dry mix → ½ buttermilk → repeat, ending with flour. Mix until just combined.

Pour into pan, smooth top.

Bake 60-70 mins (Bundt) or 50-55 mins (loaves) until a skewer comes out clean.

Cool 15 mins in pan, then transfer to a rack.