Black Velvet Cake with Marshmallow Spiderweb

Directions

1. Set your oven to 350°F. Grease two 9-inch round cake pans with nonstick spray and set aside.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
3. In another bowl, mix eggs, coffee, buttermilk, oil, and vanilla.
4. Gradually add the dry mixture to the wet, stirring until just combined—the batter will be thin. Stir in black food coloring (1-2 teaspoons) until evenly colored.
5. Pour the batter evenly into the pans. Bake for about 25 minutes, until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 15 minutes. Run a knife around the edges, then invert onto a wire rack to cool completely.
7. In a large bowl, combine melted butter and black cocoa powder. Alternately add sifted powdered sugar and milk, mixing until it reaches a spreadable frosting consistency. Mix in vanilla and black food coloring.
8. Once cakes are cool, use a serrated knife to level the tops. Place one layer on a plate or stand, spread a layer of frosting on top. Add the second layer, then frost the entire cake. Set aside to make the marshmallow web.
9. Put marshmallows in a large microwave-safe bowl. Microwave for about 30 seconds until they begin to soften. Stir, then let cool slightly.
10. Wearing gloves, dip your fingers into the warm marshmallow and stretch it into thin strands. Wrap these strands around the cake to create a web effect. Let set for about 10 minutes.
11. Place a pile of candy on top of the cake to resemble spider eggs. Add extra marshmallow web if you like, and top with a few plastic spiders for decoration.