Dylan'S Village Cake

• Caramel Chocolate Filling
• 2 cups Sugar
• 1/2 cup Water
• 1/3 cup Heavy Cream
• 1/3 cup Sour Cream
• 1/2 cup chocolate, melted
• Chocolate Sour Cream Cake with Chocolate Caramel Frosting
• 2 cups flour
• 1/2 cup cocoa powder
• 1 cup sugar
• 2/3 cup light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons butter
• 1 cup sour milk (fermented or acidified)
• 1/2 cup sour cream
• 2 tablespoons dark brewed coffee
• 2 teaspoons vanilla
• 12 tablespoons butter
• 4 ounces bittersweet chocolate
• 2 eggs
• 2 egg whites

1. Combine milk and sour cream, set aside.
2. Add water to sugar in saucepan. Using a candy thermometer, heat to 340 degrees, being careful to not let the temperature rise above that or it will burn.
3. Carefully add 1/2 of cream mixture as it will spatter. Stir until combined, add the rest of the cream. Stir over medium heat for 2 minutes.
4. Add 1 cup caramel sauce and chocolate, stir until combined. Set aside.
5. Preheat oven to 350 degrees.
6. Butter and line 2 9 inch cake pans.
7. In a medium bowl, whisk cocoa, sour milk, sour cream, eggs, egg whites and vanilla until smooth.
8. In a large mixing bowl with paddle, combine remaining dry ingredients.
9. Add butter and half the cocoa mix, combine on low for 30 seconds. Increase to medium for 1 1/2 minutes.
10. On low, add remaining cocoa mix gradually, then add chocolate.
11. Mix on medium for 30 seconds to make sure all ingredients are combined well.
12. Split batter into two pans, rotating and tapping to smooth and remove bubbles
13. Bake 30-40 minutes until toothpick comes out clean.
14. Cool in pan on wire rack for 10 minutes
15. Remove from pan by inverting the cake, then place on greased wire rack with top up. Let cool completely.
16. For chocolate caramel frosting:rn6 oz chocolatern1/3 cup light brown sugarrn1/4 cup cocoarn1/4 cup boiling waterrn2 sticks unsalted butterrnpinch saltrn3/4 tsp vanilla extractrn2 cups confectioners sugarrn1 cup caramel saucernrnMelt chocolate with half of the sugarrnMix hot water with cocoa, blend, then add chocolate and mix well.rnBeat butter on medium for 2 minutes.rnAdd remaining sugar, beat for 2 minutes or until well-blended.rnBeat in salt and vanilla extract.rnCombine chocolate and caramel.rnAdd chocolate mixture to bowl, beat on low for 1 minute.rnAdd confectioners sugar on low until blended.rnMix on medium for 2 minutes
17. Slice cakes into layers.rnWhether making 3 or 4 layers, assemble cake with caramel filling in between layers.
18. To frost, you may have to refrigerate for 15 minutes or so to stiffen mixture.

caramel chocolate filling, sugar, water, heavy cream, sour cream, chocolate, chocolate, flour, cocoa powder, sugar, light brown sugar, baking soda, baking powder, salt, butter, sour milk, sour cream, coffee, vanilla, butter, bittersweet chocolate, eggs, egg whites

Taken from food52.com/recipes/64456-dylan-s-village-cake (may not work)