Directions

Dark Chocolate Cake

1. Preheat the oven to 350 F.

2. Spray three, 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment paper.

3. Dust the pans with cocoa; tap out extra.

4. Sift cocoa, flour, baking soda, baking powder, salt, sugar and instant espresso into mixing bowl.

5. Beat in oil, buttermilk, vanilla, eggs until combined.

6. Add  hot water slowly, using a mixer set at low. Beat on low until smooth, about 2 minutes.

Mocha Mousse

1. Whisk the hot coffee and cocoa powder together. Set aside.

2. Melt the chopped chocolate in 30 second bursts in the microwave.

3. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside.

4. Whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form.

5. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse.

6. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days.

7. Makes about 2 cups chocolate mousse.

Honey Mascarpone Cream Filling

1. In a small bowl, whisk together the mascarpone with the honey and powdered sugar.

2. In a separate bowl, whip the heavy cream until stiff peaks form and fold into the mascarpone mixture. Set aside.

Strawberry Filling

1. Chop strawberries with sugar and put in a strainer. Collect the juice in a large bowl.

2. In a small bowl, combine 2 tablespoons strawberry juice with the cornstarch, stirring to dissolve and make a slurry.

3. Add the chopped strawberries to a medium saucepan.

4. Stir together and cook over medium heat until the jam thickens.

5. Add strawberry powder and adjust with more sugar or lemon juice, depending upon how sweet the strawberries were.

6. Spoon into a bowl, cover and place in the refrigerator to cool.

Coffee Soaking Liquid

1. Stir together in a small bowl and set aside.

Chocolate Ganache

1. Combine the chocolate and powdered sugar in a heatproof bowl.

2. In a saucepan over medium heat, bring the cream to a gentle simmer.

3. Pour the hot cream over the chocolate and stir until the sugar is dissolved.

4. Nest the bowl over a pan of simmering water to make a <i>bain marie</i>.

5. Heat, stirring, until all of the chocolate is melted and the mixture is smooth.

6. Remove the bowl from the heat.

7. Whisk the egg yolks in a small, heatproof bowl.

8. Pour about 1 cup of the melted chocolate mixture into the yolks while whisking, to temper them.

9. Scrape the tempered mixture back into the bowl of chocolate and whisk to combine.

10. Add the butter and stir until smooth.

11. Let the ganache come to room temperature and use to frost the cake. It will thicken as it cools.

12. Ganache can be stored in an airtight container and refrigerated for up to 2 weeks.  If you want to use it later, rewarm it in the microwave for 10 seconds.

Assembly

1. Fresh raspberries, blueberries and strawberries for decorating

2. Other small dark red, blue and black fruit if available

3. Mint leaves

4. Several small dark green leaves in a few different shapes

5. Fresh edible flowers for decorating

6. Place the first cake layer on a large platter. Brush with coffee soaking liquid. Spread with 1 cup of the mocha mousse. Break Kit Kat bars into small pieces and sprinkle over the mousse. Top with the second cake layer and brush with coffee soaking liquid. Spread with the strawberry jam and pipe the honey mascarpone cream over the top. Place the third cake layer on top. Brush with coffee soaking liquid. Spread the top and sides with chocolate ganache. Decorate with assorted berries, flowers, and chocolate decorations.