• Preheat the Oven:
  Set your oven to 325°F (165°C). Line an 8.5″ x 4.5″ loaf pan with parchment paper.
• Prepare the Chocolate and Cream Cheese:
  • Melt 90g of chocolate callets in the microwave at medium heat, stirring every 20 seconds until fully melted. Let it cool to room temperature.
  • Soften the cream cheese in the microwave for about 10 seconds until it reaches a spreadable consistency. Let it cool to room temperature.
• Combine Dry Ingredients:
  • In a small bowl, sift together the cake flour, sea salt, baking powder, cocoa powder, and instant coffee powder. Sift three times to ensure even distribution of leavening agents. Set aside.
• Cream the Butter and Sugar:
  • In a stand mixer with the paddle attachment, beat the butter and brown demerara sugar on medium speed until the mixture becomes light and fluffy.
• Incorporate Cream Cheese and Chocolate:
  • Add the cooled cream cheese to the butter-sugar mixture and mix on medium-low speed until just combined.
  • Add the cooled melted chocolate and mix on medium speed until fully incorporated.
• Add Eggs and Vanilla:
  • Add the eggs one at a time, mixing well after each addition until the batter is smooth and creamy.
  • Mix in the vanilla extract.
• Combine Dry and Wet Ingredients:
  • On low speed, add the sifted dry ingredients in three additions, mixing until almost fully combined. Be careful not to overmix.
• Add the Second Set of Chocolate:
  • Gently fold in the second set of 50g of chocolate callets by hand, ensuring they are evenly distributed.
• Transfer and Bake:
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Tap the pan on the counter a few times to remove excess air bubbles.
  • Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean and the cake springs back when lightly pressed. The cake should have a deep brown color.
• Cool and Store:
  • Allow the cake to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
  • Store at room temperature in an airtight container for 2-3 days. For refrigeration, let it come to room temperature before serving. For freezing, wrap the cake in plastic wrap and foil; it will keep for up to 2 months.

Enjoy your delicious and indulgent pound cake!