2 sticks Unsalted Danish Creamery Butter, room temperature
2 ounces cream cheese, room temperature
1 ¼ cups granulated sugar
5 eggs, room temperature
2 ½ teaspoon vanilla extract
¼ cup cocoa powder
⅓ cup bittersweet chocolate chips, melted and slightly cooled
Preheat oven to 325°F. Grease a 9×5″ loaf pan, line it with a parchment paper sling, and set aside.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, cream cheese and sugar until light and fluffy, about 3 minutes. Slowly mix in dry ingredients until just combined. Beat in eggs, one at a time, until very fluffy. Mix in vanilla.
Pour a third of the batter into a bowl; stir in cocoa powder and melted chocolate.
Spoon half the vanilla batter into the prepared pan and tap to even out. Alternate dolloping big spoonfuls of chocolate and vanilla batters on top until all of the batter has been used. Use a skewer or sharp knife to marble a few figure-8’s through the batter (don’t over-do it). Bake for 70- 80 minutes, or until a toothpick inserted in the center comes out clean.
Let cool 5 minutes in the pan, then carefully turn it out onto a cooling rack to cool completely.