Chocolate Cake With Creamy Caramel Ganache

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Arctic Garden Studio


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3/4 cup dark unsweetened cocoa powder

1 1/4 cups hot water, I used tap water

2/3 cup sour cream

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup vegetable shortening

1 1/2 cups granulated sugar

1 cup firmly packed dark brown sugar

3 large eggs, room temperature

1 tablespoon pure vanilla extract

1 pound dark chocolate (60 to 70% cacao), chopped

1 1/2 cups heavy cream

1 cup sugar

2 tablespoons light corn syrup

2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces

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