Preheat your oven to 350*F.
Line two - 8inch round cake pans with parchment paper on the bottom and spray with cooking spray all around the pan.
1.Into a stand mixer add 2 eggs and 2 cups of sugar, mix on medium speed until the sugar is dissolved.
2. In a separate bowl or saucepan melt the butter and add to the egg/sugar mixture. Stir to combine and add 2 cups of sour cream. Stir to combine again.
3. In a separate bowl, add all of the dry ingredients such as 2cups of flour, 4 tablespoons of cocoa powder and 2 teaspoons of baking soda. Whisk together to combine and add to the stand mixer. Mix on low speed to incorporate all of the ingredients scraping the sides with a rubber spatula if necessary.
4. Divide the batter equally into 2 cake pans and bake until a toothpick comes out clean. (anywhere between 30-40min depending on your oven)
Once the cake bakes, transfer the layers unto a cooling rack and allow the cakes to cool. Once cooled, divide each cake in half to create 4 equal cake layers.
While the cake layers are cooling, you can work on your frosting.
To assemble: Place a cooled cake layer top side down on a cardboard or directly onto a cake stand, top with a layer of frosting (about 1cup per layer) (spread or pipe it on using a piping bag)
Repeat with the remaining layers and decorate to your preference.
This cake can be served hours later or days later. We like to bring this cake out of the fridge at least 30minutes before eating, this time allows the cake to soften just a tad bit and makes it even more smooth and enjoyable.