Line bottom of an 8-by-8-inch pan with one layer of pound cake slices, cutting, if necessary, to fit.
In a one-quart measuring cup, stir together the coffee, granulated sugar, 1 tablespoon cocoa and 4 tablespoons coffee liquor. When sugar is dissolved, pour half this mixture over pound cake slices. Reserve remainder.
In a large bowl, whisk together Neufchatel, chocolate, 3 tablespoons powdered sugar and remaining tablespoon coffee liquor. In another bowl, whip cream with remaining cocoa and remaining 3 tablespoons powdered sugar until cream forms stiff peaks. Fold half the whipped cream into the cream cheese mixture and spread evenly over pound cake in pan.
Make a second layer of pound cake slices and pour reserved coffee syrup over cake. Top soaked cake with remaining whipped cream. Put pan in refrigerator to chill at least 2 hours. Dust whipped cream with cocoa when ready to serve.
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