Notes

12 oz all-purpose flour 2 2/3 cup
2 1/4 oz black cocoa 3/4 cup
2 1/4 oz dutch-processed cocoa 3/4 cup
1 3/4 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp salt
24 1/2 oz granulated sugar 3 1/2 cups
1 1/4 cups coffee or water at room temperature
1 1/4 cups buttermilk at room temperature
3/4 cup vegetable oil
2 eggs at room temperature
2 egg yolks at room temperature
1 tbsp vanilla extract
For the Pumpkin Butterscotch Frosting:
9 oz butterscotch chips 1 1/2 cups
24 oz powdered sugar 6 cups
8 oz unsalted butter 2 sticks, at room temperature
4 1/2 oz pumpkin puree 1/2 cup (not pumpkin pie filling)
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp salt
For the Chocolate Frosting:
8 oz unsweetened chocolate finely chopped
24 oz powdered sugar 6 cups
8 oz unsalted butter 2 sticks, at room temperature
6 tbsp milk plus more if necessary
2 tsp vanilla extract
1/4 tsp salt
For Assembly:
6 oz sparkling black sugar
Orange candy for decoration optional
US Customary - Metric

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Instructions
To Make the Cake:
Preheat the oven to 325 F. Line three 8x2-inch round baking pans with parchment paper, and spray the paper with nonstick cooking spray.
In a large bowl, sift together the flour, both cocoa powders, the baking powder, baking soda, and salt.
In the bowl of a large stand mixer, combine the sugar, coffee or water, buttermilk, oil, eggs, yolks, and vanilla. Beat with a paddle attachment on low speed until well-mixed. Stop the mixer and add the dry ingredients to the mixing bowl. Beat on low speed until the flour is moistened. Raise the speed to medium and beat for about 4 minutes, scraping the sides of the bowl occasionally, until the batter is smooth. It will be very thin.
Divide the batter evenly between the three pans. If you have a kitchen scale handy, each pan should get 24.5 oz of batter.
Bake the cakes at 325 F for 45-50 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cakes in the pans, then turn them out onto a wire rack. Once cool, wrap them in plastic wrap and place them in the freezer until semi-firm—these cakes are much easier to work with when they're partially frozen. The cakes can be made in advance and kept in the freezer for several weeks. When you are ready to assemble the cake, allow the rounds to partially defrost before assembly.
To Make the Pumpkin Butterscotch Frosting:
Place the butterscotch chips in a microwave-safe bowl and melt them in 30-second increments, stirring after every 30 seconds until melted and smooth. Set aside to cool to room temperature. The melted chips will be fairly thick, but you should be able to stir them easily.
Place the remaining ingredients (sugar through salt) in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is thoroughly moistened, then add the melted butterscotch chips. Raise the speed to medium and beat for 1-2 minutes, until light and fluffy.
If the frosting seems too soft, press a layer of cling wrap on top and refrigerate it for 20-30 minutes, until stiff enough to spread and hold its shape. The frosting can be made several days in advance and kept in the refrigerator. Allow to come to room temperature before using.
To Make the Chocolate Frosting:
Place the chopped unsweetened chocolate in a microwave-safe bowl and melt it in 30-second increments, stirring after every 30 seconds until melted and smooth. Set aside to cool to room temperature.
Place the remaining ingredients (sugar through salt) in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is thoroughly moistened, then raise the speed to medium and beat for 1-2 minutes, until light and fluffy.
Turn the mixer speed back to low, and add the chocolate. Once the chocolate is mixed in, raise the speed back to medium and beat for one minute more. Use immediately, or place in an airtight container with plastic wrap pressed on top. The frosting can be made several days in advance and kept in the refrigerator. Allow to come to room temperature before using.
To Assemble:
Place a partially frozen cake round on an 8-inch cake cardboard, and put it on a cake turntable. Spread half of the pumpkin-butterscotch frosting on top of the cake, smoothing it all the way out to the sides, and top it with a second cake round. Spread the remaining pumpkin frosting on top, smooth it into an even layer, and top it with a third cake round. Spread a thin layer of chocolate frosting over the sides and top of the cake, and refrigerate for 30 minutes until the frosting is firm.
Spread the remaining chocolate frosting over the top and sides of the cake in a thick layer. Try to get it fairly smooth and even, but it doesn't have to be perfect—after all, it will soon be covered in sprinkles!
Pour the black sparkling sugar into a pie tin or shallow bowl. Hold the cake in one hand over the bowl of sprinkles, and use your other hand to grab handfuls of sprinkles and press them against the sides and top of the cake, letting the excess drop back into the bowl. Repeat until the cake is entirely covered in sprinkles. Finally, add any decorative candies you want, using a bit of chocolate frosting to stick them to