1
Prepare the cake batter: Whisk together all-purpose flour, baking powder, and salt in a large bowl.
2
Using an electric mixer, beat eggs at high speed for 30 seconds, gradually add sugar over 45 seconds with mixer running, then beat on highest speed for 7 minutes until the mixture triples in volume.
3
Meanwhile, microwave milk and butter for about 2 minutes until the butter is fully melted.
4
Add one-third of the flour mixture to the eggs, beat on low speed for 5 seconds, repeat twice more, then beat for another 5–10 seconds until no flour is visible.
5
Pour the hot milk mixture into about 1.5 cups of the batter and whisk vigorously until smooth. With mixer on low speed, gradually pour this mixture back into the remaining batter over 15 seconds, then stop beating.
6
Scrape down the bowl sides and beat on low speed for 5–10 seconds until batter is smooth. Divide between three lined 8-inch cake pans, tap each pan three times on a work surface, and bake at 350°F (175°C) for about 23 minutes. Cool for 10 minutes, then turn out upside down onto a cooling rack until completely cool.
7
For the chocolate frosting: Heat cream until hot, whisk in cocoa powder until lump-free, then let sit for 5 minutes to bloom.
8
Melt the dark chocolate until smooth, whisk in the bloomed cocoa mixture until lump-free, and cool for 15 minutes.
9
In a separate bowl, beat softened butter until light and fluffy, beat in sifted powdered sugar (mixture will look grainy), beat in cream cheese just until smooth, then beat in the chocolate mixture.
10
Refrigerate the frosting for 2 hours to stabilize.
11
Add the chilled heavy cream and whip on high speed for 30 seconds to 1 minute until the frosting is creamy and spreadable with soft peaks (not floppy).
12
Assemble the cake: Spread about 1 cup of frosting between each layer. Use the remaining frosting for the top, sides, and piping. Finish with a generous shower of sprinkles.
13
The cake will keep soft, moist, and fluffy for up to 4 days at room temperature.
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