Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) Dutch-process cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) hot brewed coffee
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until no lumps remain.
  3. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
  4. Stir in the hot coffee by hand until the batter is smooth.
  5. In a separate bowl, beat the softened cream cheese and sugar until smooth. Mix in one egg and 1 tsp vanilla extract.
  6. Pour the chocolate batter into the prepared pan. Dollop the cream cheese filling on top and use a knife or skewer to create a swirl pattern.
  7. Bake for 35 minutes or until a toothpick inserted into the chocolate part comes out clean. Let the cake cool completely on a wire rack.
  8. Prepare the frosting by beating softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, adding heavy cream if needed for consistency.
  9. Frost the cooled cake evenly and refrigerate for 2 hours to ensure frosting stability before serving.