Adapted from “The Art of Fine Baking,” bite size chocolaty sponge cake sandwiches filled with mocha buttercream. Need I say more?
Divide pastry in half to make two equal layers. Spread one layer with buttercream. Carefully place remaining layer on top. Chill until buttercream is very firm (about 1 hour).
Dust top heavily with cocoa powder. Cut cake into 1 inch cubes, wiping knife off after each slice.
Dip sides of each square into cocoa, coating them well.
Yield: approximately 80