• FOR THE CHOCOLATE CAKE BASE
• Preheat oven to 350 degrees F. Prepare two 8 inches round cake pans, by greasing it with oil and lining the bottom of the pan with pre-cut parchment paper. Trace the shape of the pan by placing it over the parchment paper, then trim and place the reverse side of the paper on to the bottom of the pan.
• Sieve the flour, baking soda, cocoa powder and coffee powder in a mixing bowl. Add sugar and salt and whisk to combine everything well.
• Make 3 depressions in the dry ingredients - two small, one larger.
• Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.
• Pour water over all, mix well just until combined and no more flour pockets are visible.  The batter may have a few lumps and that is okay, do not over mix.
• Divide the batter equally between the two cake pans, tap the pans on the countertop to remove air bubbles. Bake on the middle rack for about 35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. You can cover the cake and refrigerate it until you are ready to frost it. {Note: Oven baking times may vary,  check your cake to avoid over baking it, but check no sooner than 30 minutes}.

FOR THE CHOCOLATE FROSTING

• Recipe here. This recipe will yield will about 2 cups of frosting, scale the recipe by 1.5 times to cover the entire, 8-inch two layer cake.

ASSEMBLING THE CAKE 

• Once the cake has completely cooled down, scrape off the dome shape of the cake with the help of a long serrated knife to have a flat top. Also, transfer some cream to a piping bag and snip off the edge of the piping bag before you begin piping, to pipe out the layers in between. I do this so that the cream layer looks even all over. You may simply transfer the cream with the help of a spatula if that is convenient for you.
• Put some of the frosting on the serving platter or cake stand.
• Transfer the first layer to the stand. Brush it with generously with sugar syrup.
  
• Pipe out the chocolate frosting in circular motions starting from outer circumference towards the center. Smooth out the frosting with an offset spatula.
  
• Repeat the same with the second layer. Frost the top and sides of the cake well. It does not have to be perfect, so you really don't need to smooth it out.
  
• Line the Kit Kat bars vertically by sticking them to the sides of the cake, it should stick pretty well to the frosting. If not, apply some frosting on the back of the kit kat bar and stick it. Wrap a bow around the Kit Kat’s to secure them in place.
  
• Fill the top of the cake with M&M’s. This cake will stay well for up to 3 days at room temperature or cover and store in the refrigerator for up to 5 days. Have a break have a KitKat cake slice :D