Mocha Cake

When I was teaching at the California Culinary Academy in San Francisco, I always tried to make a new and impressive dessert for each student graduation luncheon. These celebrations took place every two months and totaled about 300 people, including students and guests, so the possibilities were somewhat limited. A few times, I simply created a showier presentation of an old favorite, as was the case with both Cappuccino Mousse with Sambuca Cream in a Chocolate Coffee Cup and Strawberries R