Espresso and Lime

Chocolate Cake Layer
1 Preheat oven to 350 degrees
2 Whisk together the melted butter and sugar until full combined
3 Add cocoa powder, salt, baking powder, vanilla extract and expresso powder and whisk to combine
4 Add in eggs, one at a time, and beat batter until smooth and fully combined
5 Add water and whisk
6 Add flour and stir until full incorporated
7 Grease a 6" springform pan
8 Transfer the batter into the greased springform
9 Bake for 25 minutes at 350 degrees or until a toothpick comes out clean from the center
10 Transfer the springform onto a cooling rack to cool before adding the next layer
Chocolate Mousse Cheesecake Layer
1 In a stand mixer, whip 8oz of room temperature cream cheese until creamy
2 Add sugar and cocoa powder, mix until smooth
3 Add vanilla and melted chocolate, mix until well combined
4 Add heavy whipping cream and whip until soft peaks have formed
5 Spread over the first layer, being sure to smooth it evenly and press it out against the pan to create a smooth edge
6 Refrigerate 60 minutes
Vanilla Cheesecake Layer
1 Whip the cream cheese until fluffy and smooth
2 Add powdered sugar and vanilla extract and mix until fully combined
3 Incorporate  sour cream and lemon juice 
4 In a medium bowl, whip heavy cream until firm, glossy peaks have formed. Gently fold into the cream cheese mixture
5 Transfer this batter onto the cake and smooth out evenly against the pan and smooth the top
6 Cover with plastic and chill for several hours
Garnish
1 Pipe out whipped cream over the top and dust with cocoa powder
2 Serve chilled