Instructions: Take a store bought sponge or pound cake and use a 3 1/2" biscuit cutter.

Cut out three rounds per person. Sift the cocoa powder and gently whisk into the whipped cream. Cover one round with a layer of Loganberry preserves and top with a dollop of whipped cream. Stack a second cake round over the cream and continue layering. Garnish with confectioners sugar and cocoa and mint.

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