• Preheat oven to 350º. Line 2, 9 inch cake pans with parchment paper and coat with butter and flour. Tap out any excess flour.
• Filling: In a medium bowl, beat the cream cheese, sugar, eggs and 2 tablespoons of flour until creamy. Mix in mini chocolate chips. Set aside.
• In a large bowl whisk the sugar, flour, cocoa, baking soda, baking powder, cinnamon and salt, making sure that there are no lumps. In a separate bowl or large measuring cup, whisk together the buttermilk, coffee, oil and eggs. Pour into the dry mixture and whisk until smooth. Divide equally between the two cake pans.
• Divide the cream cheese filling in half and spoon over the batter in each cake pan. Swirl it just a little with a knife. Bake for 35 minutes until a toothpick comes out clean and the top springs back when touched. Let cool in the pan on a wire rack. When cooled, run an offset spatula around the cake to loosen the edges and turn out onto a wire rack.

Frosting

• Place the evaporated milk in a large glass measuring cup or bowl and microwave for 2-3 minutes until bubbly and hot. While hot, whisk in chocolate chips, whisking until shiny and smooth. Let cool to room temperature.
• In a large bowl beat the cream cheese until light and fluffy, about 1 minute. Gradually add the cooled chocolate mixture beating until it is smooth.

To assemble

• Place 1 layer on a cake plate and even the top with a serrated knife. Pipe a ridge of frosting around the outside of the top and then fill in with more frosting. Even out the second cake layer with a serrated knife and flip it so that the bottom of the cake layer is facing up. Place most of the frosting on top and use an offset spatula to spread it down the sides. Once the sides are covered, spread it evenly across the top. Decorate with mini chocolate chips.