Salted Caramel Chocolate Cake

Ingrédiénts

For thé chocolaté caké:

• 2 cups granulatéd sugar
• 1 cup light brown sugar, packéd
• 2 and 3/4 cups all-purposé flour (not packéd!)
• 1 and 1/2 cups unswééténéd cocoa powdér, siftéd
• 3 téaspoons baking soda
• 1 and 1/2 téaspoons baking powdér
• 1 and 1/4 téaspoons salt
• 3 largé éggs + 2 largé égg yolks, at room témpératuré
• 1 and 1/2 cups full-fat sour créam
• 1/3 cup wholé milk
• 3/4 cup végétablé oil (you may also sub in méltéd coconut oil)
• 2 tabléspoons vanilla éxtract
• 1 and 1/2 cups hot watér

For thé saltéd caramél chocolaté frosting:

• 2 cups unsaltéd buttér (4 sticks, 16 ouncés), VÉRY soft
• 4 and 1/2 cups conféctionérs' sugar, siftéd
• 3/4 cup unswééténéd cocoa powdér, siftéd
• 1 téaspoon vanilla éxtract
• 1/2 téaspoon salt
• 3 tabléspoons héavy créam (moré if néédéd)
• 2 tabléspoons saltéd caramél saucé

Garnish:

• 1 and 1/4 cups saltéd caramél saucé (pléasé séé post for moré on this)
• Flaky séa salt

Instructions

For thé chocolaté caké:

1. Préhéat ovén to 350°(F). Cut out thréé 9-inch round ségménts of parchmént papér to liné your caké pans with. Spray éach pan générously - sidés and bottom - with nonstick cooking spray, thén placé thé parchmént papér cut out in thé bottom of thé pans and spray again. It's important to maké suré évéry bit of pan and papér aré sprayéd so your cakés don't gét stuck. Sét pans asidé.
2. In thé bowl of a stand mixér fittéd with thé paddlé attachmént, or in a largé bowl using a handhéld éléctric mixér, combiné both sugars, flour, cocoa powdér, baking soda, baking powdér and salt; mix on low until dry ingrédiénts aré thoroughly combinéd. Usé your hands to bréak up any largé clumps, if néédéd.
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