To make the filling, use an electric mixer to beat the cream until soft peaks form. Beat in the cocoa powder and powdered sugar, then fold in the liqueur.
Place one cake layer on a plate and spread the top with the filling mixture. Top with the second cake layer and repeat, ending with a topping of the remaining filling. Refrigerate.
Serve wedges of the cake with berries.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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