• Preheat the oven to 350°F (176°C).
• Grease and line the bottom of three (9-inch or 22.8 centimeter)cake pans with a parchment paper circle.
  nonstick spray
• To the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugars, baking powder, baking soda, and salt. Whisk to incorporate all of the ingredients together.
  1 ½ cup granulated sugar, 1 ½ cup dark brown sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 ¼ teaspoon salt, 2 ¾ cup + 1 tablespoon cake flour
• In a large mixing bowl, add the cocoa powder, espresso powder and hot water. Whisk until the cocoa powder is fully combined into the hot water.
  ¾ cup Dutch processed cocoa powder, 1 tablespoon espresso powder, 1 cup hot water
• Add the sour cream, oil, eggs, and vanilla and whisk again to fully combine.
  1 ⅓ cup sour cream, ¾ cup oil, 3 large egg, 1 tablespoon vanilla extract
• Add the wet ingredients to the dry ingredients and mix on low until just combined, scraping several times to incorporate everything fully.
• Evenly distribute the cake batter between the three cake tins.
• Bake for 23-25 minutes, or until a toothpick comes out with a few moist crumbs.
• Let the cakes cool for 10-15 minutes in the pan, then turn them out onto a wire rack and let them cool completely.

For the Chocolate Frosting

• Add the chopped chocolate, heavy cream, and honey to a medium microwave safe bowl. Microwave in 30 second increments, stirring after each increment, until the cream is heated and the chocolate is melted.
  2 cup chopped chocolate, ¼ cup heavy cream, ¼ cup honey
• Alternatively, heat the mixture over a double boiler.
• Let the mixture cool.
• In the bowl of a stand mixer, fitted with the paddle attachment, add the butter. Mix on medium until the butter is smooth. Sift in the powdered sugar and cocoa powder and mix on low until the mixture is incorporated.
  1 pound butter, 2 cup powdered sugar, 1 cup Dutch processed cocoa powder
• Add the salt and cooled heavy cream and chocolate mixture. Mix on medium until incorporated and a fudgy texture is achieved.
  ½ teaspoon kosher salt
• Transfer to the refrigerator and cool for about 30 minutes, or until still malleable, but stiff enough to spread without melting.

For Assembly

• Trim the cakes to level the tops.
• Add a dollop of whipped ganache to the base of a cake turntable. This will prevent the cake from moving while frosting.
• Add one of the cake layers, then add a 1/4 of the ganache to the center of the cake. Using an offset spatula, push the ganache to the edges of the cake until you have an even layer.
• Top the ganache with another cake layer and repeat the process.
• Top the second layer with the final cake. Add the remaining ganache and frost down the sides and top of the cake.
• Transfer to the refrigerator for 30-60 minutes to set.
• Slice the cake and serve.