Here is the middle layer, all filled and ready to get its crumb coat.
Here is the small top layer, with its crumb coat on and chilling for its second layer of icing.
The mocha filling - this is a 2:1 ratio (by weight) of heavy cream and bittersweet chocolate, with instant espresso powder providing the coffee kick. The coffee and bittersweet chocolate ended up being too bitter, so I did add a little confectioners sugar when I was whipping it.
Many many pounds of cream cheese mascarpone frosting - rum and vanilla flavor in here too.
This is the 12" bottom layer - I used chocolate to fill layers 1 and 3 - the middle layer got all cream cheese frosting, which ended up being a really nice balance. Each layer of cake was soaked with the marsala rum syrup.
The florist left hydrangeas and roses for decoration, and I used flower spikes to hold the flowers in place and keep them fresh.