Preheat the oven to 350°F (175°C) and prep your cake pans with butter and parchment paper for easy release.

In a bowl, whisk together the sifted flour, black cocoa powder, baking soda, baking powder, and salt. Set aside.

In another large bowl, beat the eggs with sugar until pale. Slowly add the buttermilk, canola oil, hot coffee, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix; a few lumps are okay.

Divide the batter evenly between the two prepared pans and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

In a saucepan over medium heat, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water.

Cook until the blackberries start to break down. Use a fork to mash some for a chunkier texture.

In a separate bowl, whisk the cornstarch with a bit of water to create a slurry, and then add it to the fruit mixture, stirring continuously until thickened. Remove the cinnamon stick and let it cool.

In a mixing bowl, beat together softened cream cheese and butter until smooth.

Gradually add the sifted powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until light and fluffy.

Once the cakes are completely cool, spread a layer of blackberry compote on top of the first cake layer.

Apply a layer of black cocoa frosting, then top it with the second cake layer.

Frost the top and sides of the cake evenly with the remaining black cocoa frosting.

Garnish with chocolate skulls, fresh blackberries, and dried rose petals for that haunted elegance!