INGREDIENTS

INSTRUCTIONS

Pour cream into a well-chilled mixing bowl.  Beat in an electric mixer
fitted with chilled beaters or whip attachment.  Stir in the
confectioner's sugar and cocoa and beat on medium speed until the
cream begins to thicken. Add the coffee zest and liqueur.  Continue
whipping until cream reaches the soft peak stage, and remove from the
mixer. Finish beating by hand using a wire whisk, whipping until  cream
is quite thick but not grainy. Refrigerate. Note:  to make  coffee
zest, add 3 parts coffee crystals to 1 part boiling water. To  assemble
the cake, split each layer into halves. Set the first layer  on a
serving plate, top side down. Fit a 14-inch pastry bag with a  large
no. 5 plain tube, and fill it 1/3 rd full with mocha whipped  cream.
Starting 1/2 inch from the edge, pipe a circle of cream  around the top
of the layer. Fill center of the circle with  additional cream,
smoothing surface with a large metal offset  spatula. Repeat with the
second and third layers, placing them cut  side up. Arrange the top
layer cut side down, aligning layers so the  sides of the cake are
even. Empty the remaining whipped cream into  the pastry bag. Pipe 1/2
inch whipped cream dots on the top layer,  beginning at the outer edge.
Each dot should touch the preceding one,  forming a ring. Continue
working toward the center of the cake until  the entire surface is
covered. Place 1/2 tsp cocoa in a very fine  mesh strainer. Gently tap
the strainer over the surface of the cake  to give it a light dusting
of cocoa.  Place the cake in the  refrigerator uncovered to chill, but
remove from refrigerator at  least 1 hour before serving. Storage:
Store leftover cake in the  refrigerator under a foil tent. This cake
will keep for up to three  days.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Have you made God smile today?”