For making the cakePreheat the oven to 350º.

Spray a bundt pan generously with baking spray (cooking spray with flour in it) or butter and flour the pan really well. Set aside.

Combine the hot coffee and the cocoa powder in a small bowl and mix until smooth. Alow the coffee and cocoa mixture to cool to room temperature while you prep the rest of the ingredients.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside.

In a separate bowl, combine the buttermilk, sour cream, and vanilla. Set that aside as well.

In the bowl of a stand mixer, fitted with the paddle attachment, add the butter, oil, and brown sugar. Stir the ingredients on low speed until just combined, then turn up the speed to medium high and beat for 5 minutes until light and fluffy.

Once fluffy, turn the mixer down to medium speed and add the eggs one at a time. Mix in each egg fully before adding the next.

Turn the mixer down to low speed and pour in the cooled coffee and chocolate mixture. Mix until combined, stopping once to scrape the bottom and sides of the bowl with a rubber spatula.

With the mixer on low, alternate adding the wet and dry ingredients to the mixing bowl, starting and ending with the flour mixture. Add the flour in three additions and the buttermilk in two.

Mix the batter on low speed until no flour streaks remain, stopping once to scrape the bottom and sides of the bowl.

Pour the chocolate cake batter into your prepared bundt pan and bake in a 350º oven for 40-45 minutes, until a toothpick inserted comes out clean.

Once baked, remove the cake from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a cooling rack.

Allow the cake to cool to room temperature before topping with the ganache.

To make the chocolate ganacheIn a small saucepan, heat the heavy cream over medium heat until steaming, but not boiling (about 3-5 minutes).

Add chocolate chips to a heat safe bowl, and pour the hot cream over the chocolate. Allow the mixture to sit for 5 minutes undisturbed to melt the chocolate. Stir the mixture until smooth. Allow the ganache to sit for about 15-20 minutes to thicken. The mixture should be thick, but still pourable.

Spoon the ganache over the top of the cake, allowing the excess to drip down the sides.

Place the cake in the fridge for about 1 hour to set the ganache.

Making the spiders and spiderwebs to decorate the cakeWhile the ganache sets, melt your candy melts per the package's instructions and pour into your spider shaped candy molds, (you can skip this step if using premade candy spiders).

Pop the molds in the fridge or freezer for 10-15 minutes to set the candy melts.

Once the melts have hardened, carefully remove your spiders from the silicone mold and set aside.

Decorating the Spider CakeRemove the chocolate cake from the fridge and make sure the ganache has firmed up.

Measure out the marshmallows into a microwave safe bowl, and heat on high for 30 seconds. The marshmallows should be hot, puffed, and holding their shape. Use a spoon or a whisk to smooth out the marshmallows.

Allow the marshmallow mixture to cool just enough to be handled, but still very warm.

To make the spiderwebs, use three fingers to scoop up a portion of the marshmallow mixture, and put both your hands together in a clapping or prayer position. Next, slowly spread out your fingers and pull your hands apart to make a spider web.

Drape the webs over the top and sides of the cake. Repeat this process until you feel your cake is sufficiently covered in spiderwebs. You may need to remelt the marshmallows for another 30 seconds to finish the webbing.

Once your cake is covered in webs, decorate with your candy spiders and sprinkles. Serve and enjoy!