Preheat oven to 350. Grease and line four 8-inch round cake pans.

In a very large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In a medium bowl, whisk together the eggs, milk, oil, and extracts.

Add the wet ingredients to the dry ingredients, and then whisk in the boiling water. The batter will be very thin.

Pour into the cake tins and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at about 25 minutes.

Cool for 10 minutes in the tins, then turn onto a greased wire rack and let cool completely.

To make the frosting, whip the heavy cream to soft peaks and then gradually add the cocoa and powdered sugar. Add the almond extract and continue beating to stiff peaks.

To assemble the cake, level your layers and then place one layer on a plate or cake board. Spread with a thin layer of frosting.

Roll out the marzipan to ¼-inch thick and cut out a circle that will fit on top of the cake. Place it on top and then spread on about 3 tablespoons of jam.

Place your second layer of cake on top and then repeat this process twice more. Cover the cake in frosting.

Using the remaining marzipan, cut out your moose, and if desired, knead a bit of gel food coloring into some and cut out hearts. Stick them onto your cake.

Surround the bottom of the cake with crushed almonds, and dust the top with powdered sugar, pearl sugar, or sprinkles.

Store in the fridge. Enjoy!