For the Cake: Preheat oven to 350 degrees.


Spray three 9-inch cake pans with cooking spray.


In a large heat-safe bowl, add chopped chocolate and cocoa powder.

Slowly add boiling water, whisking to combine. The chocolate will melt as you whisk.

When chocolate has completely melted, add sugar, whisking to combine.

Add the oil, whisking to combine.

Once batter has cooled, add eggs one at a time, whisking until smooth.

Add vanilla. Set aside.


In a smaller bowl, whisk together flour, baking soda and salt.

In thirds, add flour mixture to chocolate mixture, stirring gently with whisk until combined.

Into each pan, pour 1/3 of batter. Tap pans on counter to release air bubbles.


Bake for 22 to 25 mins, or until a toothpick or skewer comes out clean. Allow cakes to cool.

Release cakes from pans onto cooling racks.

For the Frosting: With an electric mixer on high speed, whip all ingredients except milk until frosting forms soft, slightly stiff peaks.

Thin with milk ¼ cup at a time until desired consistency.

Transfer first layer to cake stand with a cake lifter or large spatula.

Dollop ¾ cup of frosting in the center and smooth to the edge with an offset spatula. Repeat with second and third layers.

Create swirls with the spatula.

Finish with gold sprinkles and birthday candles.