• Prepare your pan, spray with pan spray and lay a sheet of parchment on it. In a small bowl combine sour cream, eggs and vanilla. In another bowl combine flour, baking soda and salt. Set aside. Pre-heat oven to 350 degrees.
• in a medium pot over medium heat add butter, cocoa, sugar and coffee
  
• Whisk until melted and it just begins to bubble then take it off the heat
  
• dump in the flour, baking soda and salt and begin whisking
  
• Then add sour cream, egg and vanilla mixture and whisk to combine it all
  
• Pour into prepared pan and even out as best you can and place in the oven.
  
• It takes about 12-14 minutes and I rotate the pan half way to prevent one side from being higher. Let cool.
  

Marshmallow Frosting

• While the cake is cooking make your frosting. Whip your softened butter until it lightens, about 2 minutes, scraping down the bowl occasionally. Then add powdered sugar and a pinch of salt. Mix to combine. Then add vanilla and heavy cream and whisk until fluffy 2-3 minutes. Add 2 cups of fluff and whip just to combine.
  
• Cut cake in half and add frosting on half of the cake and spread.
  
• Then flip the other half onto the frosted side. Freeze for 15 minutes to set up.
  
• After cake starts to set up, its time to cut. I used rounds, which does leave a lot of scraps that the people in my house were more than happy to take off my hands, but you can easily cut into squares.
  
• once again after you have cut out your rounds (or squares) return to the freezer to set up another 15-20 minutes.
  

ganache

• Take your package of chocolate chips, I used nestle this time because that is all I had in the pantry. Place into a bowl. Heat heavy cream until just scalded (bubbles start to form on the edges but its not to a boil). Dump the cream over the chocolate and let it sit for a minute. Then whisk it smooth. It will be thick almost a pudding consistency.
  
• Time to glaze up the cakes. Remove the cakes from the freezer and place about 2 tsp of ganache on the top. Smooth it out and using an off set spatula or spread ganache on the sides.
  
• Add sprinkles and place in the refridgerator to set up. ( I placed it in the freezer so I can let it set up quicker in order to cover with plastic wrap for the net day)