1-Preheat oven to 350°F (175°C), positioning the rack in the center. Lightly spray an 8-inch square pan or line with parchment paper, or prepare a 9×13 inch pan if using the full cake recipe.

2-Prepare the chocolate cake batter as directed and pour it into the prepared pan. Bake for about 35 minutes for the 8-inch square pan or 38-42 minutes for the 9×13 inch sheet cake, until a toothpick comes out clean.

3-Cool the cake in the pan on a rack for 30 minutes.

4-Prick the cooled cake all over with a skewer or chopstick. Brush the 1/3 cup coffee liqueur evenly over the top to soak in, then cover tightly with plastic wrap and refrigerate for 1.5 to 2 hours until completely chilled.

5-For the frosting, beat the softened 4 ounces mascarpone cheese or cream cheese, 6 tablespoons powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth.

6-Slowly add the 1 1/4 cups cold heavy whipping cream, continuing to beat until thick, fluffy peaks form.

7-Spread the whipped cream frosting generously over the top of the chilled cake, either while still in the pan or after removing it to a serving plate. Cut into 9 large or 12 smaller servings.