Preheat the oven to 350°F/177°C; Grease one pound cake pan; set aside.

In a large bowl, combine the dry ingredients: flour, cocoa, baking soda, salt, baking powder, and sugar. Set aside.

Using an electric mixer, mix the eggs, oil, sour cream, vanilla, and buttermilk together until well incorporated.

Apply the wet ingredients into the dry ones, pour the freshly brewed coffee, and mix all until you get a nice batter. Set aside as you prepare the filling.

Using an electric mixer, on high speed, whisk the cream cheese until no lumps remain. Now, on medium-high speed, whisk in the rest of the ingredients until incorporated.

Place ½ of the chocolate batter evenly into the prepared pan. Then, spread all of the cream over (because of the thickness you can use a spoon to spread it around – do not touch the sides of the baking pan). After that, pour the rest of the chocolate batter on top.

Place in the oven and bake for about 55 to 65 minutes or just until a toothpick inserted in it comes out clean or with just a few light moist crumbs.

When done, remove and let it for 2 hours inside the baking pan. After that, invert the cooled pound cake onto a serving dish or wire rack. Allow cake to chill entirely, then refrigerate for two hours to set.

Before serving, garnish with toppings of your choice (if desired); slice and serve.

You can keep any leftovers in the refrigerator for 3 days.