Preheat oven to 325 degrees Fahrenheit.

Beat eggs, sugar, and vanilla sugar. Combine cocoa, coffee, and water in a separate bowl and mix until dissolved. Add to the mixer and beat until combined. Add flour, baking powder, baking soda, and oil. Mix to combine.

Spray cake pans well. Fill the pan three-quarters of the way, then lightly tap the pan on the counter to release any air bubbles in the batter. (There will be some extra batter; make cupcakes!) Bake for 40 to 45 minutes, or until a toothpick comes out clean. Transfer cake to a cooling rack and let cool completely.

Beat margarine and eggs on high speed for five minutes.

Combine sugar, coffee, chocolate chips and rum extract in a double boiler and stir until melted and smooth. Add to mixer. Slowly add confectioners’ sugar.

Level cakes with a leveler or sharp knife. Place one cake in the center of the cake board, using a dab of cream underneath to hold it in place. Using your spatula, cover the top of the cake with cream. Place the second cake upside down on top of the iced cake so that the bottom, which is perfectly level, is now the top of the cake. Ice the entire cake as smoothly as possible. (It will be covered mostly by wafer rolls and chocolate shavings, so don’t worry if it is not perfect.)

Press the wafer rolls onto the sides of the cake, using the already-applied icing as an adhesive. For a little more dimension, cut the wafers into different sizes, using anywhere between one-quarter of a wafer roll to one and a half.

Shave the chocolate bar with a peeler to create the mulch and pour over the top of the cake. The more you put, the better it will look!

Get crafty and make cake toppers using the templates that can be found on amimagazine.org. Position them on top of the cake as you like. I added some faux grass to give that field vibe.