To Prepare the Cake: Preheat oven to 350F and line the bottom of the pans with parchment paper. Bake the cake according to package direction and divide the cake into two 6-inch round pans equally. Bake the cake as directed and check with a toothpick if it’s done. Fire off, transfer the cake in a wire rack and let it cool completely. And for an easy frosting, wrap each cake with plastic food wrap and chill for about 30 minutes or so, this will help lessen the cake crumbs when you are applying the icing later on.

To Make the Mocha Frosting: In a mixing bowl, combine frosty whip cream powder, coffee powder, unsweetened cocoa powder and cold water, then whipped until light and double in size.

To Assemble the Cake: We also need a cake board at least 2-inches larger than your cake. Frost the board at the center with a little frosting and place the first layer of your cake in the center. Drizzle coffee on the about 2 tablespoons just to moistened the cake. Put 1/3 part of mocha frosting on top and spread evenly. Cover it with another cake on top, again drizzled with coffee and spread another 1/3 part of frosting on top and evenly coat the sides of your cake and refrigerate for about 20 minutes. Add the remaining frosting on the sides and design your cake using a decorating comb.

To Decorate your Cake: Drizzle the melted chocolate carefully on top edges of your cake, if using one (optional). (You can use melted dark or milk chocolate or a chocolate syrup) Decorate your cake with assorted chocolates alternately and add crushed Biscoff Cookie crumbs or Graham crumbs in the center about 3 tablespoons. Refrigerate for an hour and it’s ready to slice and serve.