Preheat oven to 325-degrees. Grease or spray a 10-inch Bundt pan.
Beat butter, cream cheese, and sugar until creamy. Add eggs, one at a time, beating well after each, followed by vanilla extract.
In a separate bowl, combine the flour, baking powder, and cocoa. Slowly incorporate the dry ingredients with the butter mixture and beat well for about 2 minutes.
Pour batter into prepared Bundt pan. Bake for 1 hour and test with a toothpick; the top will start to crack and will quickly get crispy when it's done.
Cake keeps upward of a week if kept wrapped in the fridge.