Have an 8 or 9 inch square baking pan ready and misted with cooking spray.(I like using a glass baking pan) Set aside until ready to fill with cake.

2. In a medium mixing bowl, whisk together the softened cream cheese with either a wire whisk or an electric hand mixer. (I find a hand held mixer gets the creamy mixture just right) Add the powdered sugar slowly along with the vanilla extract. Whip until nice and creamy.

3. Fold in the Cool Whip and then give a few mixes with a wire whisk to completely combine. Set aside for a few minutes in the fridge.

4. In a separate bowl, combine the coffee and granulated sugar. Mix well.

5. Have your cake ready and either break up or slice thin pieces of cake and line your pan. You will be making two layers so don’t use it all for the bottom layer.

6. Dip a pastry brush into the coffee mixture and brush the cake slices until nicely coated. Use half of the coffee mixture for the first layer. 

7. Spread half of the cream cheese mixture over the first layer. Top with remaining cake pieces.

8. Repeat brushing the cake with the remaining coffee mixture. You might not use all the liquid. That’s okay.

9. Spread the rest of the cream over the cake and smooth gently. Sprinkle the cocoa powder and shaved chocolate. 

10. Place in fridge for at least 4 to 5 hours.

11. Remove from fridge, cut 9 large pieces.

12. Store in fridge up to 2 days. That's if it lasts that long.