Preheat the oven to 175°C (350°F).

Grease and line the 27 x 23 x 4 cm baking pan.

Combine the Black Forest cake mix, 4 eggs, and melted butter or margarine in a mixing bowl.

Beat the cake batter until smooth and evenly combined.

Pour the batter into the prepared baking pan.

Bake the cake for 30 minutes until a cake tester comes out clean.

Dissolve instant coffee in hot water and set it aside to cool slightly.

Mix powdered gelatin for mocha cream with water for mocha cream gelatin.

Let the cream gelatin mixture bloom for 5 to 10 minutes until thickened.

Warm 30 g whipping cream powder with 60 ml milk until fully dissolved.

Add 75 g dark chocolate and stir until melted and smooth.

Stir the dissolved coffee and bloomed cream gelatin into the chocolate mixture.

Whip 225 g whipping cream powder with 450 ml cold water until thick and fluffy.

Fold the chocolate mocha mixture into the whipped cream until evenly colored.

Cut the cooled cake horizontally into layers if desired.

Spread the mocha cream evenly over the cake layers.

Mix powdered gelatin for glaze with water for glaze gelatin.

Let the glaze gelatin bloom for 5 to 10 minutes until thickened.

Warm 75 g whipping cream powder with 225 ml milk until smooth.

Add 150 g dark chocolate and stir until completely melted.

Whisk the bloomed glaze gelatin into the warm chocolate mixture.

Pour the glaze over the assembled cake and spread it evenly.

Refrigerate the cake until the cream and glaze are set before slicing.