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1
Preheat oven to 350 degrees F.
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2
Cake Preparation: Butter and flour 2 (8-inch) round cake pans; set aside.
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3
Stir hot water and coffee crystals in large bowl until crystals dissolve.
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4
Add cake mix, oil, and eggs to coffee mixture.
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5
With an electric mixer, beat for 2 minutes, or until well blended.
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6
Divide batter between prepared pans.
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7
Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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8
Cool cakes in pans on cooling racks for 15 minutes.
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Invert cakes onto cooling racks and cool completely.
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10
Filling and Frosting Preparation: Stir coffee crystals and hot water in medium bowl until crystals dissolve.
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11
Refrigerate for 30 minutes, or until cold.
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12
Fold whipped topping into cold coffee mixture.
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13
Then stir in chocolate fudge frosting just until blended; chill in the refrigerator.
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14
(This is the mocha cream.)
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15
Cut each cake horizontally in half.
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16
Place top cake layer, cut side up, on a serving platter.
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17
Spread 1 cup mocha cream atop cake.
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18
Top with bottom cake layer, cut side down.
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19
Spread 1 cup of mocha cream over second cake layer.
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20
Repeat layering with third cake layer and mocha cream.
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21
Top with remaining cake layer, cut side down.
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22
Refrigerate for 30 minutes.
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23
Evenly spread the remaining mocha cream onto the cake until completely covered.
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24
Return to refrigerator.
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25
Chocolate Crown Preparation: Draw 3 (6-inch) high crown designs over 3 (15-inch) long sheets of parchment paper.
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26
Cut out designs from parchment papers.
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27
Lay each crown parchment template on a large baking sheet.
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28
Melt chocolate morsels in a glass bowl in the microwave for 2 1/2 minutes, stirring every 30 seconds, until melted and smooth.
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29
Repeat with white morsels.
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30
Using an off-set spatula, spread melted chocolate thickly over 1 side of 2 of the crown templates.
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31
Repeat with melted white morsels and remaining crown template.
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32
Arrange additional chocolate morsels decoratively on white crown.
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33
Refrigerate for 30 minutes, or until chocolate is set.
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34
Wrap 1 chocolate template around half of cake; carefully peel off paper.
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35
Wrap second chocolate crown around remaining half of cake; carefully peel off paper.
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36
Seal ends of crowns with a knife dipped in very hot water.
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37
Refrigerate cake until chocolate crown is completely firm.
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38
Wrap white crown, paper side inward, around a 5-inch bowl.
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39
Refrigerate until white crown is completely firm.
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40
Carefully peel paper from white crown.
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41
Place white crown atop cake.
