Source: Family Circle


Recipe Summary test

25 mins
22 mins
47 mins




  • 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)

  • 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.

  • 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; fat 33g; cholesterol 113mg; saturated fat 16g; carbohydrates 45g; insoluble fiber 1g; protein 7g; sodium 378mg.