On Line Cookbook


Recipe Information
Chef Terry Henderson, St. Rich, Ontario via the Internet

  • Sponge cake (10" to 12" diameter and about 3" tall)
  • 3 ounces strong black coffee
  • 3 ounces brandy or rum
  • 1-1/2 pounds Mascarpone (Chef's choice) or cream cheese, room temperature
  • 1-1/2 cups (350 ml) superfine/powdered sugar
  • Unsweetened cocoa
  • Cut across middle of sponge cake, forming two layers, each about 1-1/2 inches thick.
  • Blend coffee and brandy.
  • Sprinkle enough coffee/brandy 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 (225 ml) 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 with half of the cheese mixture.
  • Replace second layer, and top it with the other half of the cheese mixture.
  • Sprinkle top liberally with sifted cocoa.
  • Refrigerate cake for at least two hours before cutting and serving.