Preheat your oven to 350F. Lightly grease a 6" springform pan and set aside.

Combine the cocoa powder and hot water. Mix to combine and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until smooth. On medium speed, stream in the eggs and vanilla extract. Give the bowl a good scrape to make sure everything is combined. Add the cocoa powder mixture and mix until well combined.

Combine all the dried and mix to combine. Alternate adding the dries and the sour cream. Mix until everything is combined. Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean when inserted in the center.

Let it cool before taking it out of the pan.

Place a bowl over a double boiler over medium heat. Add the heavy cream, corn syrup, and salt. Stir until the corn syrup has melted. Add the chocolate chips and mix just until the chocolate has melted. Take the bowl off the heat.

Stir in the powdered sugar and slowly incorporate the softened butter. Mix until smooth. Let it sit in room temperature for 15-20 minutes until it cools and thickens.

While the frosting is cooling down, slice your cake into three even layers. Once the frosting has cooled, take 1/2 cup of the frosting and spread it evenly on one layer of the cake. Top it with the second layer and then spread another 1/2 cup of frosting. Place the last layer of cake on top and press down gently to make sure the cake stays together.

Spread the rest of the frosting over the cake. It does not need to be perfect because the cake was quite rough in the movie and you can cover some of the spots with sprinkles.

Cover the cake with sprinkles. Before serving, top the cake with a generous helping of whipped cream from a can.