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Ingredients

Cake

Filling

Directions

Cake

  • Heat oven to 350°. Coat a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Line pan with parchment or wax paper; coat paper with spray. (Note: Cake can alternately be baked in a jumbo muffin tin)

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  • Prepare cake mix according to package directions, substituting coffee for water and using oil, eggs, cocoa powder and cinnamon. Spread into prepared pan. Bake at 350° for 22 minutes or until dry to the touch. Cool in pan on a wire rack for 10 minutes, then invert onto rack and remove wax paper. Cool completely.

Filling

  • In a medium bowl, beat together Neufchâtel, 1/2 cup of the heavy cream, the yogurt and 1/4 cup of the sugar on medium speed until blended and fluffy. Beat remaining 3/4 cup heavy cream with remaining 1 tbsp sugar.

  • Use a 23/4-inch cookie cutter to cut 8 cake rounds. Cut 8 more rounds with a 21/2-inch cookie cutter. Trim cakes level.

  • Use the back of a spoon to spread 2 tbsp of the whipped cream in bottom of a jar. Grate 1/2 tbsp semisweet chocolate over whipped cream (a Microplane grater works well for this). Top with 1 of the 21/2-inch cake layers, compressing with fingers to fit. Spoon 1 tbsp of the brewed coffee over cake layer and allow to soak into cake. Top cake with another 2 tbsp of the Neufchâtel mixture and 1/2 tbsp grated chocolate. Place a 23/4-inch cake layer over chocolate and spoon 1 tbsp of the brewed coffee over cake. Let soak. Top with another 2 tbsp of the Neufchâtel mixture and 1/2 tbsp grated chocolate. Dollop with whipped cream and more grated chocolate. Repeat process in remaining jars, using all cake layers and filling. Refrigerate until serving.

Nutrition Facts

498 calories; 33 g total fat; 113 mg cholesterol; 378 mg sodium. 45 g carbohydrates; 7 g protein;

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