Sponge Layer
1 cup cake flour
1/2 cup granulated sugar, divided
Pinch of salt
4 large eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil

Coffee Almond Syrup
2 tablespoons almond flavored liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup water
1/4 cup granulated sugar

Chocolate Mousse
2 tablespoons water
1 tablespoon vanilla extract
1 1/2 teaspoons unflavored powdered gelatine
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
3 tablespoons granulated sugar
Pinch of salt
4 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped

Coffee-Almond Whipped Cream
2 tablespoons almond flavored liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
2 cups heavy cream
2 tablespoons granulated sugar

Garnish
12 amaretto cookies, crumbled
Chocolate-covered espresso beans
Slivered almonds

Make the sponge layer: Preheat to 350 degrees F. Lightly butter the bottom and sides of 9-inch round cake pan. Line with parchment paper or wax paper.

Sift together flour, 1 tablespoon sugar and salt.

Whip eggs and remaining sugar in a large bowl, using an electric mixer at medium speed, for 4 to 5 minutes. The batter should be airy, pale and tripled in volume. Add vanilla extract during the last minute of whipping.

Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula. Then fold in oil. Spread batter into prepared pan.

Bake for 20 to 25 minutes or until the center springs back when gently pressed. Cool in pan on rack 10 minutes. Remove cake from pan and cool completely on wire rack, top side up.

Make the coffee almond syrup: Mix almond flavored liqueur, coffee and vanilla extract in small cup until the coffee is dissolved.

Combine water and sugar in a small saucepan. Cook over medium heat until sugar dissolves. Continue cooking until syrup comes to a boil. Remove from heat. Stir in coffee mixture.

Make the chocolate mousse: Mix water and vanilla extract. Sprinkle in gelatine and let stand until gelatine softens.

Whisk the egg yolks in a medium bowl until blended.

Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan. Cook over medium heat, stirring occasionally, until small bubbles form around the side of the pan. Remove pan from heat. Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until blended. Then pour egg mixture back into the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly. It is done when you can run your finger down the back of a coated spoon and a path remains in the custard for several seconds. (Do not let the custard come to a boil.)

Remove pan from heat and immediately strain the custard into a metal bowl. Add softened gelatin mixture and stir until completely dissolved. Add the chocolate and stir until melted and smooth. Set the bowl over a large bowl containing ice water. Let stand for 5 to 10 minutes, stirring once or twice, until cool. Remove bowl from ice water.

Whip the remaining cream until stiff peaks form, using a hand-held electric mixer. Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula. Fold in the remaining whipped cream. Cover with plastic wrap and refrigerate for 20 to 30 minutes or until mixture starts to thicken. Do not let the mousse set.

Make the coffee almond whipped cream: Mix almond flavored liqueur, coffee and vanilla in small cup. Stir until coffee dissolves.

Whip the cream with the coffee mixture and sugar in a chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks form.

Assemble the trifle: Split the cake into two equal layers, using a long serrated knife.

Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush. Place the cake layer, syrup soaked side down, into 3-quart glass straight-sided bowl. Trim cake to fit, if necessary. Generously brush the top of the cake layer with syrup. Top with crumbled amaretti cookies.

Spread with half of the chocolate mousse.

Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle. Spread the remaining whipped cream over mousse.

Brush half of the remaining syrup over the remaining cake layer and place it syrup side down in bowl. Brush the top of the cake with the remaining syrup. Spread with remaining mousse.

Fill a pastry bag with a large star tip with reserved coffee whipped cream. Pipe a decoration on top of the trifle. Garnish with chocolate-covered espresso beans and slivered almonds. Refrigerate the trifle for at least 4 hours before serving.