Grind 150g chocolate chip cookies until finely crumbled. Mix with 30g melted butter (room temperature) until moist and sticky.

Press into a 15cm round cake pan, packing it tightly. Refrigerate for 20 minutes (or overnight if prepping ahead).

Bloom 1 tbsp gelatin powder with 2 tbsp cold water for 10 minutes.

Whisk 100g mascarpone cheese until smooth. Add 50g sweetened condensed milk and 1/2 tsp vanilla extract.

Microwave bloomed gelatin for 10-12 seconds and mix it into the mascarpone.

Whip 350ml heavy cream with 30g sugar to 50% stiff peaks. Fold whipped cream into the mascarpone mixture gently.

Set aside 150g of the mixture for the white layer.

Stir 1 tbsp espresso powder into the remaining mixture.

Pour the coffee mousse over the chilled cookie crust and tap to release air bubbles. Refrigerate for 30 minutes.

Microwave reserved cream for 15 seconds if it’s too thick. Pour the white layer over the coffee mousse. Refrigerate for at least 3 hours to set.

Heat 125g heavy cream over low heat until it starts to boil.

Add 1 tsp espresso powder to 125g dark chocolate, then pour in hot cream and whisk until smooth.

Stir in 25g vegetable oil (or 30g butter) and let cool to 28-30°C.

Wrap a hot towel around the pan to loosen the edges, then unmold the cake.

Pour the ganache over the cake and smooth with a spatula.

Sprinkle cocoa nibs around the bottom. Refrigerate for 1 hour to let the dark chocolate ganache set.

Melt 20g to 30g of chocolate chips and drizzle it over the top. Slice and enjoy!