Marshmallow Web Ghost Cake for 12 Servings

Instructions:

1. Preheat your oven to 350°F (180°C) and grease your cake pans thoroughly.
2. Whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
3. Add the eggs, buttermilk, and oil, then beat on medium speed until the batter is glossy and smooth.
4. Pour in the hot coffee slowly while whisking by hand Note: The batter will be very thin; this is normal.
5. Divide the batter between pans and bake for 35 minutes until a toothpick comes out clean with a few moist crumbs.
6. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
7. Beat the softened butter for 5 minutes until it looks pale and incredibly fluffy.
8. Gradually add powdered sugar and dark cocoa, mixing on low to avoid a dust cloud.
9. Pour in the heavy cream and black gel coloring, then whip on high until the color is a deep, matte black.
10. Stack your cooled cake layers with a generous amount of frosting in between, then cover the outside in a smooth crumb coat and chill for 20 minutes.
11. Apply the final thick layer of black frosting to the cake.
12. Take your 12 large marshmallows and use edible ink or a toothpick dipped in melted chocolate to dot two eyes on each.
13. Place the ghosts around the top of the cake, pressing them slightly into the frosting to secure them.
14. Place 1 cup of mini marshmallows in a bowl and microwave for 15-20 seconds until they puff up and melt.
15. Stir with a spoon and let them cool for about 30 seconds Note: If they are too hot, they won't form strings; too cold and they'll be a solid lump.
16. Put on your gloves, grab a pinch of the goo, and pull your hands apart to create threads.
17. Drip and drape these threads over the cake and ghosts until a tangled, silken web forms.