Preheat oven to 350 degrees. Line two 9-inch cake rounds with parchment paper and lightly grease with cooking spray. In a large bowl, whisk together flour, sugar, Dutch Cocoa Powder, Black Onyx Cocoa Powder, baking powder, baking soda, salt, and Espresso Powder until well-combined. In a medium bowl, whisk together milk, vegetable oil, eggs, and vanilla bean paste until well-combined. Add wet ingredients to dry ingredients and mix until just combined. Set large bowl with batter on a damp kitchen towel to prevent bowl from moving around. While whisking with one hand, use the other to slowly pour boiling water into the batter. Mix until just combined. Distribute batter between the two cake rounds and bake for 30 to 35 min., or until a toothpick comes out clean. Allow to cool for 10 min. before removing from pan to cool completely on a wire rack. 

Frost with Black Onyx Buttercream Frosting for a double chocolate treat!

ITEMS IN THIS RECIPE

Dutch Cocoa Powder

94

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Black Onyx Cocoa Powder

122

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Pure Espresso Powder

54

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Madagascar Vanilla Bean Paste

93

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