INGREDIENTS
1
13.5 to 16-ounce pound cake (I used a fresh cake from my grocery store’s bakery but a frozen cake from the freezer case that you thaw is okay), halved lengthwise
3/4 cup
brewed espresso
1/2 cup
coffee liquor (such as Kahlua)
8 oz
mascarpone cheese, softened
1 1/4 cups
confectioners’ sugar
1 pint
heavy whipping cream
about 1/4 cup sifted unsweetened natural cocoa powder, or as needed for dusting