GETTING READY:

1. Preheat oven to 325 degrees F.

2. Grease the entire cake pan (including the tube) with butter and flour.

MAKING:

3.Sift the cake flour, cocoa powder, baking soda and salt into a medium bowl and set aside.

4. In a large bowl, using a hand mixer, mix the cream cheese and butter together until creamy and well combined, about a minute or so.

5. Add the sugars and continue to mix until the mixture is light and fluffy, about 2 to 3 minutes.

6. Scrape your bowl down with a spatula.

7. Add the eggs one at a time while mixing.

8. Add the espresso and vanilla extract.

9. Next, mix in the flour mixture 1 cup at a time and remember to stop once or twice and scrape the bowl down so that all of the batter are well blended.

10. Finally, fold in the chocolate chips using a spatula.

11. Pour the batter into the cake pan and then give the pan a little shake to settle the batter. 

12. Bake at 325 degrees for 1 hour and 20-25 minutes or until a skewer is inserted and comes out clean.

MAKING THE MOCHA ICING:

13. Combine all of the ingredients in a medium bowl and whisk until smooth. Pour the icing over the cake.

Want more of a decadent touch? Try this Chocolate Ganache instead of the Mocha Icing

MAKING CHOCOLATE GANACHE:

14. Combine the heavy cream and sugar in a medium sauce pan over medium-high heat. Just stir until the heavy cream is hot and the sugar is dissolved. In a small bowl, combine the chocolate chips and agave nectar. Finally, pour the hot heavy cream over the chocolate chips and whisk until the chocolate is melted and smooth.

SERVING:

15. Pour the ganache over the cooled cake and allow it set for about 15 minutes. Cut, serve, and enjoy!