Step 1: Make the Black Chocolate Cake

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.

3. Cream the Butter and Sugar:

In a large bowl, using an electric mixer or stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

4. Add the Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.

5. Alternate Adding Dry Ingredients and Buttermilk:

With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix the batter.

6. Add the Hot Coffee:

Slowly pour in the hot coffee and mix until smooth. The batter will be thin, but this is normal.

7. Bake the Cakes:

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Dark Chocolate Ganache

1. Heat the Cream:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Remove from heat and immediately pour the hot cream over the chopped dark chocolate in a heatproof bowl.

2. Stir Until Smooth:

Let the mixture sit for 2-3 minutes to allow the chocolate to melt, then stir gently until smooth. Add the butter, vanilla extract, and corn syrup (if using) and continue stirring until glossy.

3. Set Aside:

Reserve 1/2 cup of the ganache for the lava center, and set the rest aside to cool slightly while you prepare the cake for frosting.

Step 3: Make the Lava Center

1. Mix the Ganache and Jam:

In a small bowl, combine the reserved ganache with the raspberry jam (or your preferred jam). If you want a spicy kick, stir in the cayenne pepper.

2. Create a Lava Puddle:

Once the cakes have cooled, use a small spoon or melon baller to carve a shallow well in the center of one cake layer. Fill the well with the ganache-jam mixture to create a “lava” effect in the middle of the cake. Place the second cake layer on top to cover the lava center.

Step 4: Frost the Cake with Ganache

1. Frost the Cake:

Once the cakes are stacked with the lava center inside, use the cooled ganache to frost the outside of the cake. Start by applying a thin crumb coat (a thin layer of frosting that seals in any crumbs), and then spread a thicker layer of ganache over the entire cake.

2. Smooth the Frosting:

Use an offset spatula to smooth the ganache over the top and sides of the cake. For a more rugged, volcanic look, you can leave the ganache a bit uneven or jagged around the edges.

Step 5: Decorate the Mount Doom Cake

1. Add the Lava:

Drizzle red gel icing down the sides of the cake to mimic molten lava flowing from the top. You can also add a little extra “lava” around the base of the cake if desired.

2. Dust with Edible Gold Dust:

Lightly dust the top of the cake with edible gold dust to create a smoky, volcanic ash effect. This will make your cake look even more like a smoldering mountain.

3. Add Volcanic Rubble and Rocks:

Crush some Oreos or chocolate cookies and sprinkle them around the base of the cake to represent volcanic rubble. You can also decorate the cake with candy rocks or red and orange sprinkles to enhance the fiery look.

Step 6: Serve the Mount Doom Cake

Once the cake is fully decorated, slice into it to reveal the “lava” center, which will ooze out slightly when cut. The rich, dark chocolate cake, combined with the molten filling, creates an impressive and indulgent dessert that’s sure to be a hit at your Halloween or fantasy-themed party.