Preheat oven to 350°F. Grease three 6-inch round cake pans.
In measuring cup, dissolve cocoa in boiling water and set aside.
In large mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt. In separate bowl, whisk together oil, eggs, sour cream, vanilla and cooled cocoa mixture until smooth. Gradually mix wet mixture into dry mixture, stirring until smooth and thin, scraping down bottom and sides of bowl as needed.
Distribute batter between prepared cake pans. Bake 30-35 minutes, until toothpick inserted in center comes out clean. Cool in pans for about 15-20 minutes before transferring to wire rack to cool completely.
With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape bottom and sides of bowl. Beat in vanilla and salt.
Add powdered sugar, 1 cup at a time, starting on low and increasing speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add creamer slowly, until desired consistency is reached. Increase to medium-high speed and beat for another 3-5 minutes until smooth, light and fluffy.
Set aside about 1 cup of frosting in piping bag fitted with star tip. Set aside.
Thin out chocolate fudge by stirring in creamer, 1 Tbsp at a time, until you have a pourable consistency (like white glue). Transfer to plastic bag and snip off corner.
Level any dome off tops of cakes, if necessary, then place 1 layer on plate or cake stand. Spread layer of frosting on top and smooth with an offset spatula or knife. Add a drizzle of chocolate fudge, sprinkles and nuts on top. Repeat with second layer.
Position third layer, flat side up, on top. Frost top and sides of cake with very thin layer of frosting for crumb coat. Refrigerate for about 15 minutes to let crumb coat set up. Frost sides and top of cake with remaining frosting and immediately add sprinkles around bottom of cake, before icing sets.
Carefully pipe chocolate fudge all around top edge of cake and let it drip down the sides. Fill in top of cake with more fudge, spreading with offset spatula until smooth and covered. Add sprinkles or chopped nuts around top edge of cake.
Pipe on 6-8 swirls of reserved vanilla frosting and top with sprinkles and cherries.
- 3/4 cup (60g) unsweetened cocoa powder, dutch processed
- 1 cup boiling water
- 1 3/4 cup (210g) all-purpose flour, weighed or spooned and leveled
- 2 cups (384g) sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup (8oz) sour cream, room temperature
- 1 Tbsp vanilla extract
- 1 1/2 cup (3 stick/12oz) unsalted butter, softened
- 1 Tbsp vanilla extract
- 1/2 teaspoon salt
- 6 cups (1 1/2lb) powdered sugar, sifted
- 1/3-1/2 cup International Delight Cold Stone Creamery® Sweet Cream coffee creamer
- 12 oz jar of hot fudge ice cream topping
- 1-2 Tbsp International Delight Cold Stone Creamery® Sweet Cream coffee creamer
- Rainbow confetti sprinkles
- Chopped nuts, optional
- 8 maraschino cherries