1. Preheat the oven to 350°F (180°C). Lightly grease three 6 inches (15cm) springform tins and set aside.

2. Add the eggs, pumpkin puree, sugar, coconut oil, sunflower oil, sour cream, and vanilla extract to a large bowl and mix until well combined. Mix the flour with the ground almonds, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl, then add to the large bowl and mix until just combined. Divide the batter evenly between the three tins and bake for about 35-40 minutes or until a wooden skewer inserted into the centers of the cakes comes out clean. Take out of the oven and let cool down on a wire rack, then remove from the tins and let cool down completely.

3. For the buttercream add the room temperature (!) butter to a large bowl and mix on high speed for about 5-6 minutes until very light and fluffy. Sift the cocoa into the bowl and mix in (start slow or the cocoa will be everywhere). Add the vanilla extract and salt and mix in as well – another 2-3 minutes. While still mixing gradually add the sweetened condensed milk – do this very slowly or the buttercream might curdle. Continue mixing until you get a nice and fluffy buttercream. The black cocoa will get your buttercream pretty dark, but if you want it even darker add some black food color and mix in well (optional).

4. Cut off the domed tops of the cakes. Place a cake layer on a serving plate and spread some buttercream evenly on top. Add the second cake layer on top and repeat with some more buttercream and then the last cake layer. Coat the complete cake with a thin crumb coat of buttercream – smooth out the top and sides and place the cake in the fridge for about 30 minutes. Coat the cake with the remaining buttercream (keep some for the decoration) and place it back in the fridge for about 1 hour.

5. Add the marshmallows to a small bowl and microwave on high for about 20 seconds until soft and puffed up. Let them cool down a moment and then take some of the fluffy stuff between your fingers (it will be very sticky) and pull it apart – it should look like “strings” from a cobweb. Pull apart until it is larger than the cake and then place it on top of the cake and the sides. Repeat several times until the cake is covered with spider webs. Decorate the cake with the remaining buttercream, chocolate decorations like bats or pumpkins, and some sprinkles. Store in the fridge until serving.