Instructions
- CAKE:
- Preheat the oven to 350°F (177°C) and grease and line three 6 inch cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
- Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes. Add the oil and beat for another two minutes. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and beat just until it’s combined.
- Add half of the dry ingredients to the batter, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients, make sure to scrape the bottom and sides of the bowl.
- Distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
- Allow the cake to cool completely before frosting.
- SALTED CARAMEL SAUCE
- Place sugar and water in a medium size heavy bottom sauce pan. Swirl pan until sugar is immersed in water. Place saucepan over medium heat and allow sugar to fully dissolve in the water, gently swirling the pan every minute or so.
- Bring the sugar and water to a simmer and lower the heat to low. Place the lid on the pan and allow the mixture to simmer until the color begins to darken to an amber color, this should take about 10 minutes. Make sure to remove the lid and check the color at least every minute.
- Once the sugar is an amber color, remove it from the heat and pour in the heavy whipping cream while stirring constantly. Then stir in the softened butter. Pour the caramel sauce in a heat proof jar, stir in the salt and allow it to cool.
- CHOCOLATE SWEETENED CONDENSED MILK FROSTING
- Use the stand mixer and whisk attachment at full speed to whip the butter for 10 minutes, until pale and fluffy. Scrape the bottom and sides of the bowl every few minutes.
- Lower the speed to medium and slowly pour in the Eagle Brand Sweetened Condensed Milk, scraping the bottom and sides of the bowl as needed.
- Add the cocoa powder and vanilla and beat until it’s well combined.
- ASSEMBLE
- Place the frosting in a piping bag fit with a round tip. Pipe a boarder of icing on the edge of the first layer of cake and fill the border in with a layer of cooled caramel sauce. Pipe another layer of frosting on top of the caramel and then gently smooth it out with an offset spatula.
- Refrigerate the cake for 15 minutes and repeat with the second layer. Then refrigerate the cake for another 15 minutes, place the last layer of cake on top, and use the rest of the frosting to frost the outside of the cake. Drizzle extra caramel on top.
- Recipe by Bernice from Baran Bakery
