Melt the chocolate pieces and set aside to cool.

Preheat the oven to 325 degrees F and grease two 9 inch round pans. Line with parchment or flour.

In a 2 cup measuring cup, place the coffee granules and the cocoa powder and add boiling water up to the 1 cup line. Stir. When all is dissolved, add in the whiskey. Set aside to cool.

Whip the butter until smooth then add in the sugar, eggs, vanilla, and baking soda. In a separate bowl, stir together the baking soda, salt, and flour.

Add the cooled chocolate to the butter mixture. Alternate mixing in the coffee whiskey mixture and the flour.

Transfer to the prepared pans and bake for 35 minutes.

Cool for 10 minutes in the pan before turning them out. Allow to cool completely and refrigerate.

Whip the softened butter and add in the Dulce de Leche. Slowly add in the powdered sugar and the whiskey. You'll need a lot of sugar for a thick frosting. Keep adding the sugar until the peaks are stiff yet it's still pliable.

Tort the Cake and layer the frosting. You can leave the sides open if desired or cover it completely.