Chocolate Cake

1. Preheat the oven to 350F and grease the inside of a 9” springform pan. Remove the ring and place a sheet of parchment paper over the bottom plate. Return the ring to now have a fully covered bottom. 
2. In a large bowl, whisk together the butter, oil, and sugar until well blended. Then whisk in the cocoa powder until fully combined. Now whisk in the egg and vanilla, followed by the milk.
3. Whisk in the baking powder and salt to distribute, then whisk in the flour until you reach a thick and fudgy batter. Pour into the pan and spread evenly. Set aside.

Brownie Batter Cream

1. IMPORTANT NOTE: When measuring the powdered sugar, don’t scoop your cup directly into the sugar. This will pack it down into the cup and make the topping way too sweet. Instead (if you don’t have a kitchen scale), spoon the sugar into your measuring cup and level it off.
2. In a medium bowl, use a fork to mix and mash together the cream cheese with 1 cup (110g) of powdered sugar. Continue mixing in one cup at a time until smooth, then mix in the cocoa powder. It will turn pretty thick and dry, so now add in the egg and whisk until completely smooth and glossy.
3. Pour over the cake batter, primarily pouring in the center and allowing it to naturally self level. Sprinkle with the chocolate chips and bake for 35 to 40 minutes or until the top is a sheet of glossy paper, like a brownie, and is evenly puffed. 
4. Allow to cool in the pan for about 45 minutes or until slightly warm. Then it’s ready to serve!
5. To store, keep in a container in the refrigerator. It also tastes really good chilled.