Black Velvet Cake with Marshmallow Spiderweb

Directions

1. Set the oven to 350°F and coat two 9-inch round cake pans with nonstick spray.
2. In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, mix the eggs, cold coffee, buttermilk, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet, stirring until just combined (the batter will be thin). Stir in black gel food coloring if desired until well blended.
5. Divide the batter evenly between the pans and bake for about 25 minutes, until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 15 minutes, then run a knife around the edges, invert onto a wire rack, and cool completely.
7. For the frosting, combine melted butter and black cocoa powder in a large bowl. Alternately add sifted powdered sugar and milk, mixing until spreadable. Stir in vanilla and black gel food coloring.
8. Level the cooled cake domes with a serrated knife. Place one layer on a plate, spread frosting on top, add the second layer, and frost the top and sides evenly. Prepare the marshmallow web.
9. Place jumbo marshmallows in a large microwave-safe bowl. Microwave about 30 seconds until they lose shape, stir, and let cool slightly.
10. Wearing gloves, dip fingers into the warm marshmallow and stretch into thin web-like strands. Drape over the cake and let set for about 10 minutes until firm.
11. Top the cake with a pile of sixlets or similar round candies (resembling spider eggs). Add extra marshmallow web if desired, and place a few decorative spiders.