Preheat oven to 350 degrees F. Grease a 11 by 7 inch rectangular baking dish and set aside.
In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
In another bowl combine eggs, milk, oil and vanilla.
Add the flour mix to the eggs mix gradually and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny).
Pour it in the baking dish and smooth the top.
Tap the pan on table few times to remove any air bubbles.
Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).
If the cake rise too much in the center and crack, you can press it gently with your palms or a rubber spatula, when it’s slightly cooled,just to smooth the top. With a wooden spoon in or thick end of chop shick poke holes all over the top of the cake and set aside.
Don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.
To make chocolate fudge sauce
Place chocolate chips in a heatproof bowl and set aside. In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips.
Whisk until smooth.
Pour chocolate mixture over the cake and spread to fill in holes.
Set aside to cool (about an hour) then refrigerate until completely cooled.
To make the cheesecake layer
Whip cream cheese and Nutella or cookie butter or just plain sweetened condensed milk till smooth.
Dissolve gelatine in hot water. Pour the gelatin ito the cream cheese mix.
Whip up the whipping cream with sugar till stiff peaks form.
Add the cream cheese mix in batches to the whipped cream. Fold in.
Pour this over the cake evenly and refrigerate for a minimum of 4 hours.
The cheesecake part is more like a cheesecake mousse. Its airy and soft.
If you want a more stiff cheesecake layer, increase the amount of cream cheese added and reduce the whipping cream quantity.
The chocolate fudge sauce tend to harden when kept for sometime.
Just before poured on cake, heat it in microwave for 20 second bursts, stirring in between till you get a flowy sauce.
When poking the cake with wooden spoon, don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.