The Pink Cake

INGREDIENTS

• 2 cups (10 ounces) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1 tablespoon pure vanilla extract
• 1 teaspoon fine sea salt
• 3/4 cup (6 3/4 ounces) full-fat sour cream
• 3 eggs, at room temperature
• 4 ounces unsweetened chocolate, chopped
• 1/2 cup (4 ounces) unsalted butter, at room temperature
• 3 egg yolks, at room temperature
• 1/2 cup canola oil
• 3/4 cup boiling water
• 1/4 cup (1 ounce) lightly packed premium unsweetened Dutch-processed cocoa
• 1 cup (7 1/2 ounces) firmly packed light brown sugar