Coconut Chocolate Brownie bottom Cake

Happy holidays!! I have a perfect cake recipe for the New Year's Eve. I hope you didn't eat too much chocolate during the holidays and still want to make this rich and heavenly cake. It consists of three layers: chewy brownie, creamy coconut cream and chocolate mousse. For the brownie layer, you may use the recipe of your favourite brownie. I used my favourite one and I halved the ingredients. And for the mousse, I used 52% and 30% chocolate because I don't really like bittersweet so it's all up to you. For the topping, you may use anything you like, for example, whipped cream but I thought the cake itself is rich enough and no more creamy things are needed. The recipe may look difficult and time consuming but it really isn't! I needed about 1-1,5 hours to make it except the chilling time. 
So get ready and bake this cake for the last day of 2012. I wish you a happy New Year!!
 
Brownie Layer Ingredients: 
70g unsalted butter  

135g sugar 

40g unsweetened cocoa powde

1/4 tsp salt 

1/2 tsp vanilla extract

1 large egg

35g all-purpose flour

1)  Preheat oven to 160C.

2)  Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3)  Stir in the vanilla extract. Add the egg, stirring quickly. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer. Spread the batter evenly in the 23cm springform pan.

4)  Bake until a tester inserted into the center comes out just slightly moist with batter, 15 to 25 minutes. Let the brownies cool completely.

Coconut Cream Filling Ingredients:
360ml/1 1/2 cup half-and-half 
360ml/1 1/2 cup coconut milk
2 eggs
170g/3/4 cup white sugar
50g cornstarch
1/4 teaspoon salt
75g/3/4 cup flaked coconut
1/4 teaspoon vanilla extract

1) Combine the half-and-half, coconut milk, sugar and salt in a medium pot. Set over medium-low heat.

2) In a small bowl, lighyly beat the eggs and mix with cornstarch.

3) When the milk mixture boils, reduce the heat to the lowest and slowly add the egg mixture, whisking constantly. Keep whisking until the mixture thickens.

4) Once the mixture is thickened, add coconut and vanilla extracts and the coconut and stir. Pour this filling over your brownie layer and put in the fridge to chill until firm, about 2 hours.

Chocolate Mousse Layer Ingredients:
57g/2 ounces semisweet chocolate chips
57g/2 ounces bittersweet chocolate chips
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
240ml/1 cup chilled whipping cream
2 tablespoons icing sugar

Sugar sprinkles or grated white chocolate for topping (optional)

1) Place the bittersweet and semisweet chips in a medium bowl. Bring 1/3 cup cream to boil in heavy small saucepan or in a microwave. Pour it over the chocolate and let it sit for 2 minutes before gently whisking it to a smooth ganache. Cool to room temperature, stirring occasionally.

2) In a chilled bowl, beat 2/3 cups cold whipping cream and icing sugar in to stiff peaks, adding vanilla extract halfway through. Gradually fold the cream into the chocolate mixture and pour the mousse onto set coconut filling. Chill until set, about 6 hours or overnight.

3) Sprinkle with sugar sprinkles, white chocolate or whatever you like and serve.