four 6-inch round cake pans; a moose-shaped cookie cutter
For the cake: Preheat the oven to 350 degrees F. Grease and line four 6-inch round cake pans with parchment paper.
In a very very large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, milk, oil and extract. Add the wet ingredients to the dry ingredients, then whisk in the coffee. The batter will be very thin. Pour into the cake pans and bake until a toothpick inserted in the centers comes out clean. Begin checking for doneness at 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out onto a greased wire rack and let cool completely.
(These can be baked up to a week in advance, cooled completely, wrapped tightly in plastic wrap, and then frozen. Cake layers can be assembled straight from the freezer; allow to come to room temperature before serving.)
For the mousse frosting: Whip the heavy cream to soft peaks, then gradually add the cocoa and powdered sugar. Add the almond extract and continue beating to medium stiff peaks.
For the filling and decorating: Level the cake layers, and then place one layer on a plate or cake board. Spread with a thin layer of frosting. Roll out the marzipan, dusting with powered sugar if necessary, to 1/4-inch thick, then cut out a circle that will fit on top of the cake. Place it on top, then spread on about 3 tablespoons jam. Place the second layer of cake on top, then repeat the process twice more. Cover the cake with the frosting.
Cut a moose out of the remaining marzipan, then, if desired, knead a bit of gel food coloring into some marzipan and cut out hearts. Stick them on the cake. Surround the bottom of the cake with crushed almonds, then dust the top with powdered sugar, pearl sugar or sprinkles.