Ingredients:

  • 2 ½ cups (300 g) All-Purpose Flour, sifted
  • 1 ½ cups (300 g) Granulated Sugar
  • 1 cup (115 g) Unsweetened Cocoa Powder (Dutch Processed preferred)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1 cup (240 ml) Buttermilk, room temperature
  • ½ cup (120 ml) Neutral Vegetable Oil
  • 2 large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 1 cup (240 ml) Freshly Brewed Hot Black Coffee (or hot water with 2 tsp espresso powder)
  • 12 oz (340 g) Frozen Raspberries
  • ½ cup (100 g) Granulated Sugar (for filling)
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Cornflour (Cornstarch) dissolved in 2 tablespoons cold water
  • 1 cup (225 g) Unsalted Butter, softened to cool room temperature
  • 8 oz (225 g) Full-Fat Cream Cheese, chilled
  • 4 cups (500 g) Icing Sugar (Confectioners' Sugar), sifted
  • 1 teaspoon Vanilla Bean Paste
  • Pinch of Fine Sea Salt (for frosting)
  • 1 package (approx. 15) Dark Chocolate Sandwich Biscuits, scraped of cream filling
  • 12 Small Sugar Cookies or Shortbread Biscuits
  • Small Tube of Black Icing Gel

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake tins with parchment circles.
  2. In a large bowl, whisk together the flour, 1 ½ cups sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Carefully pour the hot coffee into the batter and mix until smooth. The batter will be very thin.
  4. Divide the batter evenly between the three prepared tins. Bake for 30–35 minutes, or until a skewer comes out clean. Allow cakes to cool in the tins for 10 minutes, then invert onto a wire rack to cool completely.
  5. Prepare the raspberry filling: Combine raspberries, ½ cup sugar, and lemon juice in a saucepan. Bring to a simmer until raspberries break down (5–7 minutes). Pour in the cornflour slurry and cook for 1–2 minutes until thickened to a jam consistency. Remove from heat and cool completely.
  6. Prepare the frosting: Beat the room temperature butter until light and fluffy. Add the chilled cream cheese and mix until just combined. Gradually add the sifted icing sugar, vanilla bean paste, and salt. Beat until smooth and spreadable.
  7. Assembly: Use a serrated knife to level the tops of the cooled cake layers. Place the first layer on the serving plate and spread 1/3 of the frosting, creating a dam around the edge. Spoon half of the cooled raspberry filling inside the dam.
  8. Repeat the layering with the second cake, frosting, and remaining filling. Place the final cake layer on top.
  9. Apply a thin crumb coat of frosting all over the cake and refrigerate for 15–20 minutes to set. Apply the remaining frosting as the final coat.
  10. Decoration: Crush the chocolate biscuits until they resemble fine dirt. Gently press the crushed 'dirt' onto the top surface of the cake. Use the black icing gel to write 'RIP' or other spooky phrases onto the sugar cookie tombstones and insert them artistically into the crumb layer.
  11. Chill the finished cake for at least 30 minutes before slicing for the cleanest presentation.