Instructions: Place sugar and 2/3 cup water in small sauce pan. Boil until sugar dissolves. Remove from heat, stir in Kahlua and brewed espresso.

Using a serrated knife, cut the sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9x9x2 baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift two tablespoons ground espresso over cake.

Place espresso ice cream in bowl of an electric mixer. Beat on low until spreadable. Spread over top of cake. Top with second layer of cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.

Sprinkle cake with remaining 2 tbsp ground espresso. Place coffee ice cream in mixing bowl and beat on low until spreadable. Spread over cake, forming large swirls. Return to freezer, freeze until completely hardened.

Sprinkle with chocolate curls.

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