2 1/2 c  Heavy cream, well chilled

    1/3 c  Strained confectioner's

           -sugar
      3 tb Strained unsweetened cocoa

      1 ts Coffee zest (see note)

      2 tb Kahlua or Tia Maria

    1/2 ts Unsweetened cocoa, for

           -garnish
  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.