+For chocolate cake:
°2 cups sugar sweetheart
°1 cup light brown sugar packed
°2 and 3/4 micro cups for all purposes (not packed!)
°1 and 1/2 cup unsweetened cocoa powder, sieve
°3 teaspoons baking soda
°1 and 1/2 teaspoon baking powder
°1 teaspoons 1/4 salt
°3 large eggs + 2 large egg yolks, at room temperature
°1 and 1/2 cup full-fat sour cream
°1/3 cup full fat milk
°3/4 cup vegetable oil (you can also dispense with dissolved coconut oil)
°2 tbsp vanilla extract
°1 and 1/2 cup hot water
+For salted caramel chocolate frosts:
°2 cups unsalted butter (4 sticks, 16 ounces), very soft
°4 and 1/2 cup confectionery “sugar sieve
°3/4 cup unsweetened cocoa powder, sieve
°1 teaspoon vanilla extract
°1/2 teaspoon salt
°3 tbsp heavy cream (more if necessary)
°2 tbsp salted caramel sauce
* Methods :
1 and 1/4 cup salted caramel sauce
Crusty sea salt
For chocolate cake:
Preheat the oven to 350 degrees (F). Cut three 9-inch circular parts of parchment paper to line the cake pots. Sprinkle each frying pan generously – sides and bottom – with a non-stick cooking spray, then place the cut parchment paper in the bottom of the pans and sprinkle again. It is important to make sure that each piece of pan and paper is sprayed so that your cakes do not falter. Put the pans aside.
In the stabilized mixer bowl with paddle accessory, or in a large bowl using a hand-held electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; Mix the low ingredients until the dry ingredients are well combined. Use your hands to dismantle any large blocks, if necessary.
In a separate bowl, combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; Mix until completely blended. Pour the mixture into dry ingredients and beat on low heat until just combined. Pour into hot water and keep mixing until completely blended; About 1 minute. The mixture will be very thin.
Divide the mixture evenly between the prepared pans.