- Servings: 1 cake; serves 8 to 10
- Prep Time: 20 minutes
- Chill Time: 3 hours
- 1 (9-ounce) package chocolate wafer cookies
- 3 tablespoons whole milk
- 3 tablespoons instant espresso powder
- 3½ cups cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1¼ cups powdered sugar
- 12 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- 12 ounces chocolate chips or melting chocolate wafers
1. Crush the cookies in a food processor to the consistency of wet sand.
2. In a small saucepan, heat the milk until it begins to steam. Stir in the espresso powder and set aside to steep.
3. In the bowl of a stand mixer ﬁtted with the wire whip, whip 2½ cups of the heavy whipping cream on high until foamy. Add the vanilla and powdered sugar and continue whipping until stiff peaks form. Transfer to a large bowl and set aside.
4. In the same mixer bowl (no need to wash) using the paddle attachment, combine the cream cheese and granulated sugar and mix for 2 minutes, scraping down the sides of the bowl, until smooth.
Add the espresso-milk mixture and stir to incorporate. Fold the two mixtures together until no white streaks remain. Place in the refrigerator to chill.
5. Meanwhile, put the chocolate chips in a large bowl. Heat the remaining 1 cup heavy whipping cream in a small saucepan over medium heat until steamy. Pour the cream over the chips and stir until a smooth, shiny ganache forms.
6. Place half the crumbs into a greased 8-inch springform pan and press with your ﬁngertips to form a bottom crust. Spoon in half the whipped ﬁlling and smooth. Pour ½ cup of the ganache over the ﬁlling and carefully smooth. Repeat the layering.
7. Chill the cake for at least 3 hours before serving.