Preheat the oven to 350 degrees

In a medium bowl, combine flour, baking soda and powder, salt, cocoa powder and sugar.  Whisk to combine.

In a separate bowl, combine the oil, eggs, buttermilk and red food coloring with a whisk.  Add the coffee and stir to combine.

Add the wet ingredients to the dry a little at a time, mixing after each addition, just until combined.

To make the cream cheese filling:

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.

Use a pastry brush to grease the pan thoroughly with butter or shortening. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cake.

Pour 1/3 of the batter into a prepared pan.  Add cream cheese mixture by the spoonful and swirl.  Add the rest of the batter and place in the oven for 50-55 minutes or until a wooden pick comes out clean.