<bos><start_of_turn>system
You are a helpful AI assistant.
lista de codigos linguisticos disponibles: ["de", "en"].<end_of_turn>
<start_of_turn>user
Schokoladenkuchen mit Schokoladen-Buttercreme-Zuckerguss<end_of_turn>
<start_of_turn>model
Chocolate Cake with Chocolate Buttercream Frosting
Ingredients
1 1/2 cups (300g) granulated sugar
1/2 cup (110g) packed light-brown sugar
3/4 cup (70g) unsweetened cocoa powder (scoop and level to measure)
1 teaspoon baking soda
3/4 tsp salt
1 cup (235 ml) of boiling water
3/4 cup (175 ml) vegetable oil or canola oil
1/4 cup (56g) unsalted butter, melted
    2 large eggs
3 large egg yolks
    1 Tbsp vanilla extract
2 cups (256g) all-purpose flour (spoon and level to measure)
1/2 cup (116g) sour cream
    1/3 cup (80ml) milk 
Instructions
Preheat the oven to 350 degrees. Butter two 9-inch round cake pans, then line the bottom of each with a round of parchment paper. 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 the recipe), or you can cut them top to bottom after baking.
In a large heat-proof mixing bowl, whisk together granulated sugar, brown sugar, cocoa powder, baking soda, and salt. Carefully pour boiling water into the cocoa mixture and immediately whisk to blend well. Allow it to cool for 5 minutes.
Using an electric hand mixer set on low speed, blend in vegetable oil and melted butter until combined. Add eggs, egg yolks, and vanilla extract and blend just until combined. Then add flour and blend until combined, and finish by blending in milk and sour cream just until combined.
Divide the mixture evenly among the 2 prepared pans. Bake in a 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. Allow to cool in the pan for 5 minutes. Run a butter knife around the edge of the cake, invert onto a wire rack, and allow to cool completely.
Trim cakes level if needed. Add frosting to the top of one round, then top with the second cake and frost the top and sides of the cake. Store in an airtight container.<end_of_turn><eos>