Step 1

Add the cream cheese to a large mixing bowl and mix on medium-high speed until smooth, 1-2 minutes.

Step 2

Add in the egg and egg yolk and mix on medium speed until combined.

Step 3

Then sift in the confectioners' sugar and cocoa powder a little at a time, mixing on low then medium speed until all is combined. Set aside.

Step 4

Preheat the oven to 350 degrees. Grease a 9 inch springform pan and line the bottom with parchment paper. Set aside.

Step 5

In a small bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the dry ingredients.

Step 6

In a large bowl, cream the sugar and the butter together with an electric mixer on high speed until fluffy, about 1-2 minutes. (You can also use a stand mixer fit with a paddle attachment.)

Step 7

Then add in the egg, egg yolk, and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a rubber spatula as needed.

Step 8

Add in the flour mixture and the buttermilk to the wet ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth.

Step 9

Add in the hot coffee and mix on low speed until combined.

Step 10

Pour the cake batter into the preapred pan. Then pour the cream cheese filling over top and spread it in an even layer with a mini offset spatula.

Step 11

Bake the cake for 38-42 minutes. The center will have a jiggle still.

Step 12

After baking, let it cool on a wire rack for 45 minutes. Then transfer the cake to the fridge to cool for 2 hours.

Step 13

Add the chopped chocolate to a small bowl.

Step 14

Heat the heavy cream in a small pan on the stove over medium heat until steaming.

Step 15

Pour the cream over the chocolate and let it stand for 2 minutes. Then mix to combine the chocolate and cream together. Let the ganache cool for 10 minutes so it isn't super runny.

Step 16

Once the cake has cooled, remove it from the springform pan and transfer it to a serving plate.

Step 17

Pour the chocolate ganache on top of the cake and spread it evenly with an offset spatula.

Step 18

Chill the cake for 10 minutes to set the ganache then sprinkle chocolate shavings and flaky sea salt on top. Then serve!

Step 19

(The cake is best served at room temperature, so if you're preparing the cake the day before and letting it chill in the fridge overnight, pull it out and let sit for an hour at room temperature, then pour the ganache over top and serve.)