When ready to assemble, make the mascarpone cream.
In a bowl, beat the mascarpone, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture until smooth and fluffy.
If you kept the cake as one full layer, simply spread the mascarpone mixture evenly over the top, dust with cocoa powder, and refrigerate. Otherwise, continue with the layering steps.
Carefully remove the soaked cake from the baking dish using the parchment paper overhang and place it onto a sheet pan or cookie sheet.
Place a serving platter or serving dish ( I used another 9x13 Sheet Pan lined with parchment) over the cake, then carefully flip the whole cake so that the top becomes the bottom.
Carefully remove the now top layer and set it aside. If it's too wet or delicate, slide a chopping board underneath to help lift and transfer it.
Spread half of the mascarpone mixture evenly over the bottom cake layer.
Gently place the top cake layer back on. If needed, use a chopping board to support it before transferring it back.
Spread the remaining mascarpone cream evenly over the top.
Dust with cocoa powder using a fine sieve.
Refrigerate for at least 2 hours (or overnight) before serving to allow the flavors to meld.