Cream cheese, sugar, chocolate and coffee with electric mixer fitted with paddle attachment until smooth and creamy.
Each cake layer with 2 Tbsp. (30 mL) bourbon.
1/4 of the cream cheese frosting onto bottom cake layer. Reserve 12 berries for garnish. Place half the remaining berries evenly onto frosting, pressing gently into frosting. Top with second cake layer, additional frosting and remaining berries. Top with third cake layer. remaining frosting over the entire cake, decorating top with 12 rosettes. Garnish with reserved berries.