• Preheat oven to 350 degrees and line an 8x4 baking pan with parchment paper (or grease well).

Vanilla Batter

• With a standing mixer or hand mixer, cream butter and cream cheese together until light and fluffy, about 1 minute.
• Add in granulated sugar and brown sugar; cream the mixture until well combined.
• Add in eggs, one at a time, beating well after each addition.
• Add in flour, salt and baking powder and mix until just combined.
• Mix in milk and vanilla extract.
• Remove 1 cup of batter and set aside in a medium sized bowl.

Chocolate Batter

• Melt chocolate in the microwave in a microwave safe bowl. Once melted, allow the chocolate to cool 1-2 minutes.
• Sift cocoa powder and espresso powder (if using) into the 1 cup of batter, and mix until combined.
• Add in milk, and mix until combined.
• Lastly, mix in melted chocolate, mixing until combined.
• Spoon 1/3 of the vanilla batter into the bottom of the prepared baking pan.
• Dollop half of the chocolate batter on top.
• Spoon 1/3 of the vanilla batter on top.
• Dollop the remaining chocolate batter on top.
• Spoon the remaining 1/3 of vanilla batter on top of the chocolate.
• With a knife, swirl the batter together.
• Bake at 350 for 15 minutes, then reduce the heat to 300 and bake for another 55- 60 minutes, or until a cake tester comes clean. If the top of the pound cake is browning too quickly, tent a piece of non-stick foil on top.
• Allow to cool 10 minutes before removing from the pan.

Chocolate Ganache

• Heat heavy cream in the microwave until just under a boil.
• Pour over chocolate and allow the mixture to stand 1 minute or so, until the chocolate has melted.
• Whisk the mixture together until completely smooth.
• Pour ganache over the pound cake (alternately, you can use a knife to ‘frost’ the pound cake).
• Allow the ganache to set before slicing.
• Serve cold or at room temperature.
• Enjoy!