1 10 inch sponge cake
3 ounces strong black coffee or espresso
1 1/2 pounds cream cheese or mascarpone at room temperature
1 1/2 cup superfine or powdered sugar
3 ounce brandy, rum or your favorite liqueur
cocoa powder, unsweetened
Cut across the middle of the sponge cake to form two disks, about 1 inch x 1 1/2 inches 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 don't 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 spreadable. 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.
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