I sift 2½ cups flour, 1 cup Dutch-process cocoa, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt into a large bowl. In another bowl, I whisk 1 cup buttermilk, ¾ cup vegetable oil, 2 cups sugar, 2 eggs, 1 tbsp vanilla, and 2 tsp black gel food coloring until smooth. I gradually mix the dry ingredients into the wet, alternating with 1 cup hot water or coffee, until the batter is dark and pourable for a rich Halloween chocolate treat.

I preheat the oven to 350°F (175°C), line three 8-inch cake pans with parchment, and grease the sides. I divide the batter evenly, bake for 28–32 minutes until a toothpick comes out clean, and cool the layers completely on racks for a moist dark chocolate cake.

I beat 1 cup softened butter and 16 oz cream cheese until fluffy, then add 1 tbsp vanilla and 4–5 cups powdered sugar gradually for a creamy texture. For a spooky touch, I mix in 1 tbsp black cocoa powder or a touch of black food gel to tint this gothic dessert’s frosting.

I level the cake layers if needed, place the first on a serving plate, and spread an even layer of frosting. I repeat with the remaining layers, then frost the outside smoothly or with texture. I garnish with chocolate shards or edible glitter for a festive Halloween chocolate treat.