Coffee Brownie Cheesecake
Ingredients
For the chocolate cake layer:
1 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
1/2 cup hot coffee
For the coffee mousse layer:
1 tbsp instant coffee
2 tbsp hot water
1 cup heavy cream (cold)
1/2 cup mascarpone cheese or cream cheese
1/3 cup powdered sugar
For the chocolate ganache:
1/2 cup dark chocolate (chopped)
1/2 cup heavy cream
For decoration:
Whipped chocolate cream
Chocolate shavings or cocoa nibs
Instructions
1. Make the chocolate cake:
Preheat the oven to 350°F (180°C).
In a bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, oil, egg, and vanilla. Mix well.
Stir in hot coffee until smooth (the batter will be thin).
Pour into a greased 8-inch (20 cm) pan.
Bake for 25–30 minutes. Let it cool completely.
2. Make the coffee mousse:
Dissolve instant coffee in hot water and let it cool.
Beat heavy cream, mascarpone, and powdered sugar until thick.
Add the coffee mixture and beat until creamy.
Spread evenly over the cooled chocolate cake.
Refrigerate for at least 2 hours.
3. Make the ganache:
Heat heavy cream until just boiling.
Pour over chopped chocolate and stir until smooth.
Cool slightly, then pour over the mousse layer.
Chill again for 1–2 hours until set.
4. Decorate:
Pipe chocolate whipped cream on top.
Sprinkle with chocolate pieces or cocoa nibs.
Enjoy!
A rich and creamy mocha chocolate cake with a perfect balance of coffee and chocolate flavor — ideal for coffee lovers.
