• Preheat oven to 350º. Butter a 9X13 inch metal baking pan.
• In a stand mixer, cream the butter and sugar. Add cocoa powder, soda and eggs 1 at a time and mix until well combined.
• On low speed, slowly add the milk, be careful not to let it splash out of the bowl. Once combined, turn to high and beat until smooth.
• Add espresso powder to boiling water to dissolve, set aside.
• Turn the mixer to low and slowly add the flour. With the mixer turned off, add and the boiling water with espresso powder and vanilla. Stir with a spatula to incorporate. Slowly turn on mixer, be especially careful as this will be very runny and it will easily splash out side of the bowl. Once combined, gradually increase the speed and mix until well combined. Pour into prepared pan.
• Wash the bowl or use a hand mixer to beat the cream cheese, egg, and sugar. Beat until smooth then add chocolate chips.
• Dollop the cream cheese on the top of the chocolate cake batter making sure that you get some on the edges and in the corners. Then take a knife and swirl it throughout.
• Bake for 30-40 minutes. It should still be slightly jiggly in the center. Let cool to room temperature before frosting.

Frosting:

• Beat cream cheese, and butter until smooth. Gradually add powdered sugar and vanilla and beat until completely smooth. If it gets too thick, add a little milk. Frost cake and refrigerate to let it set before cutting.