Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use mixer.

Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.

Add to the dry ingredients & whisk till just combined. A few lumps are fine.

Pour batter into the prepared pan & bake for 50-60 mins till tooth pick inserted in center comes out clean.

Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape.

Once completely cool, keep it in refrigerator for 15-20 mins to allow the cake to firm up, it will ease the slicing of cake.

In a large heatproof bowl, place the chocolate.

In a heavy bottomed saucepan, stir the cream & sugar & bring to a boil. Remove the pan from heat & pour over the chocolate. With a whisk, beat the chocolate & cream together vigorously. You should achieve a smooth mixture. Allow it to cool at room temperature.

Once cold, cover the cream so avoid strong odors & refrigerate for 24 hrs (atleast for 4 hrs minimum).

With a whisk or electric hand mixer, beat the cream till it is almost thick. This will happen very quickly. The cream should be just firm enough to spread but not so firm that it looses it lightness & creaminess. Whipped cream can be stored upto 3 hours.

Bring the cream, instant coffee granules & sugar just to a simmer in a small saucepan over medium heat.

Remove from the heat & add chocolate. Allow it to stand till chocolate softens (about 3 mins).

Gently stir using a spatula till chocolate melts & the glaze is smooth. Do not whisk.

Strain the chocolate glaze into a measuring cup.

Let stand until slightly warm (tepid) but still liquid & pourable (about 15 mins).

Melt the chocolate using double boiler method.

Spread half of the melted chocolate on a butter paper in a thin layer using a palette knife.

Quickly sprinkle white chocolate chips on the melted chocolate strip.

Allow it to set in fridge for 15-20 mins. Remove from fridge & remove butter paper.

Break into uneven shapes. Spread in a plastic/ melamine plate & again allow it to firm up in chill tray.

For making sticks, pour remaining melted chocolate in a paper cone. Cut out slightly big tip. Squeeze out zig-zag lines in criss cross manner on the butter paper. Set them like sharts.

Chocolate Sharts & sticks can be made 1 week in advance.

Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.

Transfer the cake on to a platter. Then using a long serrated knife, slice it into 3 layers.

Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread whipped chocolate cream over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading cream. Finally place the top layer & again soak it. Lightly spread the cream on top & sides of the cake. Refrigerate the cake for 1 hr.

Transfer the cake to a wire rack. Place a cookie sheet under it to catch any excess dripping chocolate.

Pour the glaze in the center of the cake & tilt the rack to cover the sides of the cake as well.

Allow the excess to run down the sides of the cake.

Decorate with chocolate sharts & sticks.

Refrigerate the cake until glaze sets (about 1 hr). I refrigerated for 24 hrs prior to cutting covered in a cake dome as I wanted the flavors to really set in. Serve chilled.