3/4 cup sugar
1/3 sour cream
3/4 cup self-raising flour
Heat the oven to 160°C.
Line a 16cm springform tin with baking paper coming 8cm higher than the top of the tin*.
Place the butter in a saucepan and melt over a medium heat. Whisk in the cocoa and sugar and leave to cool for 10 minutes.
Whisk in the eggs one at a time then the sour cream. Stir in the flour. Spoon into the prepared tin. Bake for 1 hour until just firm. Cool in the tin on a wire rack.
375g cream cheese, at room temperature
1/4 cup icing sugar
2 tbsp sour cream
2 tbsp Jed’s freeze-dried instant coffee
Whip the cream to soft peaks and set aside.
Beat the cream cheese for a few minutes until smooth and soft. Add the icing sugar and sour cream and beat until smooth.
Stir through the whipped cream then finally sprinkle over the Jed’s freeze-dried instant coffee and fold through until evenly distributed.
Spoon this over the cooled brownie base and smooth the top, then refrigerate.
150g milk chocolate, finely chopped
1 tbsp Jed’s freeze-dried instant coffee
Put 100ml of the cream with the coffee and chocolate in a heatproof bowl over simmering water. Melt, stirring until nice and smooth, then set aside to cool.
Whip the remaining 250ml cream to soft peaks.
Stir a little of the whipped cream into the cooled chocolate then gently fold in the remaining cream until combined.
Spoon this over the cheesecake layer and refrigerate for at least 6 hours or overnight.
To serve, remove the cake from the tin and carefully peel off the baking paper.
Using a palate or flat knife, smooth around the sides of the cheesecake layer to achieve a marbled effect.
Decorate with freeze dried coffee, coffee beans, candied orange peel and freeze-dried mandarin.
* You can make this cake in a regular 20cm springform cake tin, for a wider, shorter cake. The brownie base will cook faster, so bake for less time, about 45 minutes.