Preheat the oven to 350°F. Line the bottom of 2 8" round cake pans with parchment paper, grease the sides and bottom with cooking spray and dust them with cocoa powder.

Boil the water and add the Double Mocha cappuccino mix to it. Mix well and let cool.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cocoa powder.

Blend tofu along with oil, vinegar, cooled mocha cappuccino into a smooth mixture. Add the melted chocolate and blend again until smooth.

Add the tofu mixture to the dry ingredients and mix well until no lumps remain. Divide the batter between the prepared pans.

Bake for 35~40 minutes or until a cake tester inserted into the center of the cake comes out clean or with a few moist crumbs. Remove from the oven.

While the cake is baking make the syrup: Combine sugar, cream, salted caramel cappuchino mix and salt in a small saucepan; bring to a boil over medium-high heat. Stir to dissolve the sugar. Next stir in the salted caramel and mix well. Let the syrup cool to room temperature.

Once the cake comes out of the oven, poke holes with skewer at 1" intervals. Generously brush the syrup onto the hot cakes. Make sure to evenly distribute the syrup between the 2 cakes. Now let the cakes cool, in the pans, completely.

Combine the butter, malted milk powder, salt and 2 cups of the sugar in a large bowl and beat with a mixer until incorporated.

Add the remaining sugar and beat until the frosting is pale and no longer grainy. Add the vanilla and mix well.

Add the melted chocolate and beat until the frosting is very light and fluffy.

Once the cakes are completely cooled and the syrup is absorbed, about 1~2 hours; remove the cake from the pan onto a cake stand or a serving plate.

Frost the first layer with the frosting and sprinkle some chopped candy. Place the second layer on top and finish frosting the sides and the top. Finally sprinkle the remaining candy on top of the cake. Chill for at least 30 minutes before cutting and serving.