Salted Caramel Chocolate Cake
By bakerbynature.com
Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!
Prep time:
Cook time:
Total time:
Yield: 9 Servings
Ingredients: 2 cups granulated sugar 1 cup light brown sugar, packed 2 and 3/4 cups all-purpose flour (not packed!) 1 and 1/2 cups unsweetened cocoa powder, sifted 3 teaspoons baking soda * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
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