For the chocolate cake:
Preheat the oven to 350°C. Cut out three 9-inch circles of parchment paper to line your cake pans. Spray each pan generously – the sides and bottom – with non-stick spray, then place the parchment paper in the bottom of the pans and spray again. It’s important to make sure every part of the pan and paper is sprayed so your cakes don’t stick. Set the mussels aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric mixer, combine the two sugars, flour, cocoa powder, baking soda, baking powder, and salt; Mix on low speed until the dry ingredients are well combined. Use your hands to remove large lumps, if necessary.
In a separate bowl, combine eggs, egg yolks, sour cream, milk, oil, and vanilla extract; Mix until the mixture is completely homogeneous. Pour the mixture into the dry ingredients and beat on low speed until just incorporated. Pour in the hot water and continue mixing until the mixture is completely homogeneous; about 1 minute. The batter will be quite runny.
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted into the center of a cake comes out clean or with a few wet crumbs attached. Let the cakes cool for 10 minutes in the pans before removing and transferring to a cooling rack; Allow the cakes to cool completely before frosting.
For the chocolate frosting:
In a stand mixer fitted with the whisk attachment, beat the softened butter on medium speed until completely smooth; about 3 minutes.
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