11 oz semisweet baking chocolate-melted and cooled to room temperature
1 teaspoon vanilla
pinch of salt
Preheat the oven to 350°F and grease three 8 inch round baking pans and line the bottom with parchment paper.
In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
Add boiling water and mix until it’s smooth.
Divide batter into 3 prepared pans and bake 25-30 minutes or until toothpick inserted in center comes out almost clean.
Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
To make the frosting melt 11 oz chocolate and let it cool to a room temperature.
Beat the butter and sugar until it’s light and fluffy, then add chocolate, nutella, vanilla and salt and mix well.
Add sour cream and mix it well to combine evenly.
To assemble the cake place a dollop of frosting on the plate, then place the first layer and spread about 1 1/2 of frosting over the cake,. Repeat the process with the other two layer and cover the cake with frosting. Garnish with chocolate sprinkles. Store in the fridge.