2 c. heavy cream
3 tbsp. cocoa
1 tsp. instant coffee granules
1/2 c. sugar
2 tbsp. pistachio nuts, optional

In a bowl stir, don't whip, the cream, sugar, cocoa, and instant coffee until mixed. chill in refrigerator for about an hour, then whip until mixture holds a shape.

Spread frosting on tops of cake layers as you stack them up. Then frost the sides of the cake. Garnish with chopped pistachio nuts.