Preheat: Set your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Combine Dry Cake Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
3 cups all-purpose flour, 2 cups granulated sugar, 1 ½ teaspoons baking soda, 1 teaspoon salt
Mix Wet Cake Ingredients: In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract.
1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Add Boiling Water & Cocoa: In a small bowl, whisk together boiling water and cocoa powder. Pour into the batter and mix until smooth.
1 cup boiling water, ¼ cup unsweetened cocoa powder
Prepare Cheesecake Layer Mix the soft cream cheese with the egg, vanilla extract and ⅓ cup of sugar in a mixer (or by hand) until you have a smooth paste.
8 ounces cream cheese, softened, 1 large egg, 1 teaspoon vanilla extract, ⅓ cup granulated sugar
Pour Cake Batter: Pour the cake batter into the prepared pan.
Spread Cheesecake Mixture: Dollop the cheesecake mixture evenly over the cake batter. Do not swirl.
Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Let the cake cool completely in the pan before cutting and serving.
Dust: Add powder sugar if desired.
Serve: Cut into squares and enjoy! This is best served slightly warm or at room temperature.
