1.Preheat the oven to 180 °C. Line 3, round 9inch sandwich cake tins with oil and baking paper.

In a heatproof jug, pour the hot water, cocoa, instant coffee and brown sugar. Stir to combine and set aside.

In a large mixing bowl add the butter and beat with an electric hand beater. One pale and light, add the castor sugar and beat further until fluffy. Add the eggs one at a time and beat well between each egg. Add the vanilla and using a spatula scrape down the sides of the bowl often.

In a separate bowl sift the flour, baking powder, baking soda and salt together and stir to together briefly.

Add 2 spoons of the dry mixture into the egg batter and mix well, pour half the liquid mixture into the batter and mix again. Alternate the wet and dry mixtures and mix between each addition until all is combined.

Divide the batter between the prepared tins and bake in the middle and bottom rack of the oven for 22-25 mins until risen, dry to the touch and when you press it with your finger it springs back. Transfer to a wire rack to cool completely.

1.Heat the cream with the cocoa powder and icing sugar in a sauce pot until little bubbles form on the side, do not boil the cream. Whisk it to ensure there are no pockets of cocoa powder in the liquid. Pour over the chopped chocolate and let it sit for a minute before stirring.

Get a whisk and gently start whisking from the center moving outside until smooth. Add the butter and whisk until combined. Add the corn syrup, salt and whisk again until smooth. Do not be alarmed at how runny the frosting is, as it cools down it firms up. This should take 2 hours.

1.Get a spooky looking plate/platter and place four strips of baking paper around it. Dollop a spoonful of the now set frosting into the center of the plate. Place your ugliest looking cake from the 3 at the bottom and dollop 2 tablespoons of frosting onto it.

2.Using an offset spatula or knife spread the frosting evenly and keep going until you have layered all the cakes. Dump the remaining frosting on top of the cake and frost it in a very hap hazard manner, it is a Halloween cake after all, it doesn’t need to be perfect.

3.Decorate with sprinkles or edible candy and let it sit for at least an hour before you cut and serve it.