Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick spray and line with parchment paper.

Sift together the all-purpose flour, black cocoa powder, granulated sugar, baking soda, baking powder, and salt in a large mixing bowl.

In another bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth.

Create a well in the dry ingredients center, pour in the wet mixture and stir until just combined. Gradually add in hot coffee.

Divide the batter between the prepared pans. Bake for 30-33 minutes or until a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes then turn out onto a wire rack to cool completely.

Prepare the blackberry compote by combining blackberries, granulated sugar, lemon juice, cinnamon stick and zest in a saucepan. Boil then simmer for 5-6 minutes.

Thicken the compote with cornstarch mixed with water, stirring until glossy, then allow it to cool.

Beat cream cheese and unsalted butter until creamy. Gradually mix in powdered sugar and black cocoa powder until fluffy.

Level the tops of the cooled cakes. Frost the top of one layer, add blackberry compote, then top with the second layer and frost around the entire cake.

Decorate with chocolate skulls, fresh blackberries, and optional dried rose petals.