Preheat your oven to 350°F. Grease three 9-inch cake pans with shortening. Line the bottoms with parchment paper circles, then grease over the paper. Dust the inside of each pan with flour, tapping out any excess.

In a 4-cup glass measuring cup or a medium bowl, whisk the hot water with the black cocoa powder until completely dissolved. Set aside to cool to room temperature.

In a large mixing bowl, whisk together the cake flour, brown sugar, and granulated sugar, breaking up any brown sugar lumps. Then whisk in the baking soda, baking powder, salt, and espresso powder.

Add the sour cream, buttermilk, and vegetable oil to the cooled cocoa mixture and whisk well. Pour this into the bowl with the dry ingredients. Crack the eggs into the same measuring cup, lightly beat them, and add them to the bowl. Whisk until just combined; a few small lumps are fine. Scrape the sides and bottom of the bowl to incorporate any stray dry bits.

Divide the batter evenly among the three pans (about 770 grams per pan). Bake for 24 to 27 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out with moist crumbs. Let the cakes cool in the pans on wire racks for 10 minutes, then run a knife around the edges and invert onto the racks to cool completely.

In a large bowl, beat the softened butter until creamy, about 30 seconds. Gradually add the powdered sugar in three additions, mixing well after each. Add 1 to 2 tablespoons of milk as needed to keep the mixture coming together. Beat in the vanilla and a pinch of salt, then the black cocoa powder. Finally, beat in the cream cheese until smooth. If the frosting seems too soft, chill the bowl in the fridge for a few minutes.

Place one cake layer on a cake stand on a turntable. Spread 1 1/4 cups (about 345 grams) of frosting over the layer, letting it go slightly past the edge. Pipe a border around the edge, then spoon 1/3 cup of raspberry preserves into the center and spread evenly to the border. Place the second layer on top, pressing gently to seal any frosting that squeezes out. Chill for 10 to 15 minutes.

Repeat the frosting and preserves on the second layer, then chill again for 10 to 15 minutes. Add the final layer. Apply a thin crumb coat of frosting to the top and sides, smoothing with a cake scraper. Refrigerate for 30 minutes until set. Then frost the top and sides generously, smoothing with the scraper. Chill for at least 1 hour before decorating.

If making meringue ghosts, prepare a Swiss meringue by whisking the egg whites, sugar, cream of tartar, and salt in a heatproof bowl over simmering water until the sugar dissolves and the mixture reaches 160°F. Transfer to a stand mixer and whip on high until stiff peaks form, then beat in the vanilla. Pipe small ghost shapes onto a parchment-lined baking sheet and bake at 200°F for 1 to 1 1/2 hours, then let cool.

For marshmallow ghosts, use kitchen scissors to cut each marshmallow into a rounded ghost shape. Dot eyes and a mouth with black gel frosting.

To create spiderwebs, microwave the marshmallows in a small bowl for 10 to 20 seconds until puffed. Stir until smooth, let cool slightly, then dip your fingertips into the marshmallow and stretch it across the sides and top of the cake to form webs.

Place the ghosts on the cake. Slice and serve. Store leftovers in an airtight container in the fridge for 3 to 4 days.