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.