I preheat the oven to 350°F (175°C) and grease three 8-inch cake pans, lining with parchment for easy release of this festive chocolate dessert.

In a bowl, I whisk 1¾ cups flour, ¾ cup cocoa powder, 1½ tsp baking powder, 1½ tsp baking soda, and ½ tsp salt. In another bowl, I beat 2 cups sugar, ½ cup butter, and ½ cup oil until fluffy. I add 2 eggs, 1 tsp vanilla, and 1 cup buttermilk, mixing well. I gradually add dry ingredients, then 1 cup hot coffee, creating a thin batter for this tasty Halloween treat.

I divide the batter evenly among the pans and bake for 25–30 minutes until a toothpick comes out clean. I cool the cakes in pans for 10 minutes, then transfer to racks for this creepy layered cake.

I beat 8 oz cream cheese, ½ cup powdered sugar, and 1 tsp vanilla until smooth. I whip 1 cup heavy cream to stiff peaks, fold into the cream cheese, and swirl in ⅓ cup blackberry jam for a marbled festive chocolate dessert filling.

I beat 1 cup butter, ¼ cup cocoa powder, and 4 cups powdered sugar, adding ¼ cup heavy cream, 1 tsp vanilla, a pinch of salt, and black gel coloring until dark and smooth for this tasty Halloween treat.

I spread filling between cooled cake layers, apply a thin crumb coat of buttercream, and chill for 20 minutes. I frost with black buttercream, smooth the sides, and decorate with crushed cookies, a fondant ghost, white chocolate eyeballs, and piped spiderwebs for a creepy layered cake.