1-First, preheat your oven to 350°F with the rack in the center, and lightly spray an 8-inch square cake pan with non-stick spray or line it with parchment for easy removal.

2-Next, prepare the chocolate cake batter using half the recipe for this pan and pour it in before baking for about 35 minutes, or until a toothpick comes out clean. If you’re making a larger 9×13-inch sheet cake, you’ll need the full batter and a baking time of 38 42 minutes.

3-After baking, let the cake cool in the pan on a rack for 30 minutes, then prick it all over with a chopstick or wooden skewer. Brush 1/3 cup coffee liqueur over the cake to soak in the flavors, cover with plastic wrap, and refrigerate for 1.5 2 hours until it’s fully chilled. For the whipped cream topping, beat 4 ounces of softened mascarpone or cream cheese with 6 tablespoons powdered sugar and 1 teaspoon vanilla until smooth, then gradually add 1 1/4 cups cold heavy whipping cream and whip until thick, fluffy peaks form.

4-Once chilled, spread the whipped cream over the cake in the pan or frost the top and sides if you turn it out. Cut into 9 large or 12 small servings for sharing. The total preparation time is about 2 hours and 55 minutes, including prep, bake, and cooling, making it a practical choice for busy parents and working professionals.