Serving Size : 12
1 sponge cake --(10 to 12 inches and about 3" tall)
3 oz. strong black coffee
3 oz. cream or half and half
1 1/2 lbs. cream cheese or mascarpone--room temperature
1 1/2 C. superfine/powdered sugar
unsweetened cocoa
Cut across middle of sponge cake, forming two layers, each about 1
1/2 inches thick. Blend coffee and cream. Sprinkle enough mixture
over bottom half of cake to flavor it strongly. Don't moisten cake too
much or it may collapse on serving. Beat room-temperature cheese
and 1 cup sugar until sugar is completely dissolved and cheese is light
and spreadable. Test for sweetness during beating, adding more sugar if
needed. Spread cut surface of bottom layer and half of the cheese
mixture. Replace second layer and top layer with half of the cheese
mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for
at least two hours before cutting and serving.
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