I continue to try to get this right as I want to be able to serve one without being embarrassed by its appearance.
I found a pan that is 4" deep at King Arthur. It's like a pullman pan without the lid and it's the best results I've had so far. I don't have to turn it upside down to make it presentable. This time the slight variations in height are more appealing than grotesque. In addition to the taller pan I was much more anal about stacking the layers on one another and then stacking the stacks in the pan.
The filling between the layers is coarse sugar with ground sweet chocolate and powdered espresso. If I had had some cocoa nibs I would have sprinkled them in there too. The glaze is cream cheese with powdered sugar and Kahlua.
Truth is, I think it's the citrus that makes this coffee cake memorable but I haven't been willing to zest up 4 pieces of fruit for each trial of the recipe.