Preheat your oven to 350°F (180°C) and line your cake pans. Either use a box of chocolate cake mix according to the package instructions then add black food coloring or follow the steps below.

Double the recipe if you’re making a two-tier cake. If you’re using only two 9 inch round cake pans, this will be enough cake batter for you.

In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cups of black dark chocolate cocoa powder, 1 ½ tsp of baking powder, 1 ½ tsp of baking soda, and 1 tsp of salt.

In a separate bowl, whisk together 2 large eggs, ¼ cup of vegetable oil, ¾ cup of buttermilk, and 2 tsp of vanilla extract until blended.

Pour the liquid mixture into the dry ingredients and stir until just combined.

Gradually introduce the hot water into the mixture while stirring. The batter will have a thin consistency, but that's perfectly fine. Divide batter evenly into two 9 inch cake pans.

Bake your cakes at 350°F (180°C) for 25-32 minutes.

To make black frosting without food coloring, use dark black cocoa powder. I used ⅔ cup of black cocoa powder, 2 cups of unsalted butter, 5 cups of powdered sugar, a pinch of salt, 2 tsp of vanilla and ⅓ cup of milk or heavy cream in a large mixing bowl.

Mix your butter first, to soften it and then add the other ingredients. Blend them with a stand mixer or hand mixer on a low speed until the ingredients start incorporating then switch to a high speed. If your frosting is too thin, add more powdered sugar. If your frosting is too hard and clumped, try adding more milk.

To create spooky white chocolate ghosts, start by melting white chocolate in a microwave-safe bowl on a low power setting or medium heat until smooth. Next, using a spoon, drop small, dollops of the melted white chocolate onto a parchment paper-lined baking sheet. Then gently drag the back of the spoon from the bottom of each dollop to form the ghost shape or elongated tail, giving it a flowing and ghostly appearance. You can also use a paint brush instead of the back of a spoon to make little ghosts. Allow the chocolate to set until firm.

To complete the ghostly look, use black frosting to add little eyes and a mouth to each ghost. The frosting can be applied using a small piping bag, pastry bag or a zip-top bag with a tiny corner snipped off.

Fully cool your cake on a wire rack before you start decorating. Once the cake is room temperature, I recommend wrapping it with plastic wrap and putting it in the fridge or freezer to ensure it’s completely cold.

Trim your cakes flat with a serrated knife then put one cake down on a cake board. You can layer your cakes with milk chocolate frosting or dark chocolate frosting that matches the outside of the cake.

Stack the next layer of cake and frost it then add your second tier if you’re building the same style of tall cake that I did.

Once your tiers are stacked, frost the top and sides of the cake. I use a piping bag with no tip to get an even thick layer all the way around my entire cake first, then I smooth it with a cake spatula.

I used a small open star piping tip like #21 to decorate the edges and top of the cake.

Stick the white chocolate ghosts on the side of the cake with a bit of frosting on the back.