Chocolate Chip Espresso Cake with Chocolate Cheesecake Filling
Jacklin Altman
This cake really has it all - chocolate, coffee, a delicious yellow cake base, and a creamy, dreamy cheesecake filling. All together, it tastes like a cake and a latte all in one. Yield: 1 9" cake round, cut in half, to make half of a 9" layer cake. To make full layer cake, double entire recipe (frosting and filling included).
In a medium bowl, combine flour, sugar, salt, baking soda, baking powder, and chocolate chips. Whisk together to combine.
In a small bowl, combine milk and vinegar to create buttermilk (or substitute with buttermilk if you have it handy)
Combine egg with oil, vanilla, and milk mixture and whisk together. Pour wet mixture into dry mixture and fold together to combine fully.
Pour into a greased 9" cake pan and bake for 25-30 minutes, until lightly golden and a toothpick comes out clean.
Let cake cool while you make your frosting. To make espresso buttercream, cream together butter, powdered sugar, espresso powder, and vanilla in a stand mixer until creamy. Add milk 1/2 tsp at a time to thin frosting to desired consistency.
To make cheesecake filling, combine cocoa, powdered sugar, and cream cheese and whip in a stand mixer on medium speed to create a creamy cheesecake consistency.
Cut cooled cake in half and spread chocolate cheesecake filling on one side. Stack other slice of cake on top, creating a half moon (half cake). Frost outside in espresso buttercream and top with additional chocolate chips.