1 tablespoon instant coffee granules
2 tablespoons coffee-flavoured liqueur
½ cup icing sugar
250g block cream cheese, chopped, at room temperature
1 ½ cups thickened cream
2 teaspoons vanilla extract
450g packet Madeira cake
Flake chocolate bar and cocoa powder, to decorate
Dissolve coffee in 1 tablespoon boiling water in small bowl. Add liqueur and 1 tablespoon of the sugar. Stir to combine.
Beat cream cheese in the small bowl of an electric mixer until smooth. Add cream, vanilla and remaining sugar. Beat until thick. (Do not over beat.)
Cut cake into eight even slices. Brush both sides with coffee mixture.
Spoon a heaped tablespoon of cream mixture over one side of a cake slice. Stand slice upright on its base, on a rectangular serving plate. Repeat sandwiching slices together with cream mixture, to form a log-shape.
Spoon remaining cream mixture over top and sides to cover completely. Cover loosely with plastic wrap. Refrigerate overnight.
To serve, crumble Flake over top of log. Dust with sifted cocoa. Cut into diagonal slices.