Ingredients

10-12 inch sponge cake 3 inch tall
3 ounces strong black coffee or prepared instant espresso
3 ounces brandy, rum or your favorite liqueur
1 1/2 pounds cream cheese or: mascarpone
1 1/2 C. superfine or powdered sugar
Cocoa powder, unsweetened

Cooking Instructions

Cut across the middle of the sponge cake to form two disks, about 1-1-1/2 inch thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but do not saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spread able. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process. sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: