Chocolate Cake with Chocolate Buttercream Frosting

Chocolate Cake with Chocolate Buttercream Frosting

Ingredients:

• 1 1/2 cups granulated sugar
• 1/2 cup packed light-brown sugar
• 3/4 cup unsweetened cocoa powder 
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup boiling water*
• 3/4 cup vegetable oil or canola oil
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 3 large egg yolks
• 1 Tbsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup sour cream
• 1/3 cup milk
• 1 recipe Chocolate Buttercream Frosting

Instructions:

1. Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. 
2. Butter parchment paper. If you'd like more level cakes wrap cake pans with baking strips (which have been soaked and fully saturated with water, see notes below recipe), or you can cut top to level after baking.
3. In a large, heatproof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda, and salt. 
4. Carefully pour boiling water into the cocoa mixture and immediately whisk to blend well. Allow cooling 5 minutes.
5. Using an electric hand mixer set on low-speed blend in vegetable oil and melted butter until combined. 
6. Add eggs, egg yolks, and vanilla extract and blend just to combine. 
7. Then add flour and blend until combined, and finish by blending in milk and sour cream just until combined.
8. Divide mixture evenly among 2 prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, about 29 - 34 minutes. 
9. Allow to cool in pan 5 minutes, run a butter knife around edge of the cake and invert onto a wire rack and allow to cool completely.
10. Trim cakes level if needed. Add frosting to the top of one round then top with second cake and frost top and sides of the cake. Store in an airtight container.
11. Enjoy!