Cake: Preheat oven to 350 degrees. Grease 3-9" pans. Pour 1/3 of batter into one pan. Mix 2 teaspoons instant coffee powder into remaining batter and divide into remaining 9" pans. Bake approximately 20 minutes until done. Cool 10 minutes, then remove from pan. Add concentrated coffee flavor to coffee and set aside.
Filling: On low speed, mix cream cheese, confectioners’ sugar and concentrated coffee flavor. Cover with plastic wrap and refrigerate.
Frosting: On medium speed, beat cream, confectioners’ sugar and concentrated coffee flavor until stiff. Fold in 1/2 cup of filling mixture.
Assemble: Place one coffee-flavored cake on a serving plate. Poke holes in the cake, 1" apart. Pour 1/3 of coffee/coffee flavor mixture over the cake. Spread with half the filling. Top with white 9" cake, poke holes and pour another 1/3 of coffee over cake. Complete with remaining coffee-flavored cake, poke holes and pour remaining 1/3 coffee over cake. Ice with frosting. Place in refrigerator. Just before serving, thickly sprinkle with top with unsweetened cocoa power. Place stencil on cocoa powder top and sprinkle powder sugar over stencil. Note: Garnish just before serving. The powdered sugar will melt into the cocoa powder after about 10 minutes.