Bake cake according to package directions, once cooked cool then crumble into pieces in large bowl.
Stir in your mascarpone cheese, Kahlua and coffee granules until moist and tacky.
Once combined roll into generous 1" balls and place on cookie sheet, repeat with remaining batter.
Place cookie sheet in freezer until solid (about 30 minutes).
Meanwhile in pan melt your almond bark on low heat until creamy.
Place a large sheet of parchment or wax paper on your countertop.
Remove truffles from freezer in small batches and using fork, dip each truffle into almond bark until coated, place on your parchment/wax paper and immediately sprinkle with a little bit of your cocoa.
Repeat for all truffles, let harden a few minutes and serve!