Preheat the oven to 375 ºF.

Slice the cake in half-inch thick pieces and toast in the oven for about 15 minutes, turning the slices over once, until medium-brown on all sides. Let cool. In a food processor, process the tofu with the oil and sugar until perfectly smooth. Add the cream cheese, and process for a few more seconds. Pour the mixture into a bowl. Combine the coffee mixture and brandy in a container equipped with a spout, such as a glass measuring cup.

Grease a 2-quart (8 cup) loaf pan and line with plastic wrap, letting the sides overhang. Line the bottom completely with slices of cake, trimmed to fit tightly. Pour half of the coffee mixture evenly and carefully over the cake. Spread half of the tofu mixture evenly over the cake. Sprinkle half of the grated chocolate over the tofu mixture. Repeat: cake, coffee, tofu mixture, chocolate. Fold the overhanging plastic wrap toward the center of the mold.

Refrigerate a few hours until set. Unmold and slice.