Brownie Layers

1. Grease and flour two 9-inch cake pans or line bottom and sides with parchment paper.
2. Make your favourite brownie recipe or mix. Divide and bake it in two 9-inch cake pans.
3. Bake for 12–15 minutes. Remove brownie layers and cool completely.
4. Take a 9-inch cake pan—one that is a springform with sides you can loosen if possible—and line the bottom and the sides of the pan with parchment paper. 
5. Place one brownie layer into the bottom of the pan (this is your bottom layer).
6. Spread raspberry jam over the whole surface of the bottom brownie layer.

Mousse filling

1. Melt chocolate with coffee in a double boiler.
2. When melted, remove from heat and stir until smooth.
3. In a separate bowl, beat yolks until light yellow in colour.
4. Slowly stir in egg yolks into chocolate.
5. Slowly stir in the Kahlua (if it isn’t heated, it will curdle).
6. Cool chocolate mixture to room temperature.
7. In a separate clean mixing bowl, beat egg whites and gradually add sugar; beat until stiff peaks form.
8. Whip cream in a separate bowl.
9. Fold both whipped cream and egg whites into chocolate mixture.
10. Pour the mousse into the cake pan and place the top brownie layer on.
11. Chill for several hours or overnight.

Chocolate Glaze

1. Combine 6 oz semisweet chocolate (3/4 cups chips) and ½ cup hot water, stirring until melted and smooth. Cool to room temperature.
2. Pour glaze over top of the entire cake.
3. Decorate with whipped cream and shaved white or dark chocolate (optional).