Ingredients:
8 ounces cream cheese
1/4 cup granulated sugar
1/4 cup heavy cream
1/4 teaspoon vanilla extract
3/4 cup strong brewed coffee, cooled
1–2 tablespoons coffee liqueur (optional)
1 angel food cake loaf, pre-baked
1 (1 5/8 ounce) milk chocolate candy bar, grated (about 1/2 cup)
1/2 pint fresh strawberries, hulled and halved
Directions:
Line a 4 1/2 x 8 1/2-inch loaf pan with a sheet of plastic wrap, leaving extra overhang to cover the top later (about 24 inches long).
In a medium bowl, beat together the cream cheese, sugar, heavy cream, and vanilla extract until smooth and creamy.
In a shallow bowl or measuring cup, combine the cooled strong coffee and coffee liqueur if using.
Using a serrated knife, slice the angel food cake horizontally into four even layers.
Brush both sides of each cake layer lightly with the coffee mixture so they are moistened but not soggy.
Place one cake layer in the bottom of the prepared loaf pan. Spread about 1/3 cup of the cream cheese mixture evenly over the layer, then sprinkle with about one-quarter of the grated chocolate.
Repeat with the next two layers, spreading cream cheese mixture and sprinkling chocolate each time. Reserve 1/2 cup of the cream cheese mixture and one-quarter of the grated chocolate for the final topping.
Top with the last cake layer, fold the plastic wrap over the top, and press gently to level the cake and help it set.
Chill the assembled cake in the refrigerator for about 30 minutes to firm up.
When chilled, unwrap the top, invert the loaf pan onto a serving plate, and remove the plastic wrap from the cake.
Spread the reserved cream cheese mixture evenly over the top of the cake and sprinkle with the remaining grated chocolate.
Garnish with the fresh strawberries, arranging them neatly on top or alongside slices when serving.
Servings: Makes 8–10 slices, depending on thickness.
Preparation time: 60 minutes
Total time: 90 minutes