Double chocolate poke cake with vanilla bean frosting

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Vanilla paste

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 4 oz Baking chocolate, unsweetened
  • 3 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 1/2 cups Cocoa powder, Dutch-process unsweetened
  • 3 cups Granulated sugar
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 1 Vanilla bean
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Grapeseed or vegetable oil

• Drinks

  • 1 1/2 cups Coffee, black hot

• Dairy

  • 1 cup Butter
  • 1 1/2 cups Buttermilk
  • 1 can Condensed milk, sweetened
  • 2 tbsp Heavy cream

Found on atreatsaffair.com

Description

Ingredients

• 4 oz unsweetened baking chocolate , roughly chopped
• 1 1/2 cups freshly brewed black coffee, hot
• 3 eggs , room temperature
• 3/4 cup grapeseed or vegetable oil
• 1 1/2 cups buttermilk, room temperature
• 1 teaspoon vanilla extract
• 3 cups granulated sugar
• 2 1/2 cups all purpose flour
• 1 1/2 cups Dutch process unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla paste
• 1 cup butter, room temperature
• 1 vanilla bean
• 3 cups powdered sugar
• 2-4 tablespoons heavy cream

Directions

• Heat the oven to 325F. Line a 13X9 baking pan with parchment paper. Set aside.
• In a small bowl add the chopped chocolate. Pour the hot coffee over it and let it sit for about 1 minute. With a small whisk or spatula, stir until the chocolate is melted and the mixture is smooth.
• In the mixing bowl of your stand mixer, add the eggs. With the paddle attachment on, beat on medium-low speed until frothy and pale.
• Beat in the oil, buttermilk, vanilla extract and melted chocolate.
• Gently fold in the sugar, flour, cocoa, baking soda, baking powder and salt.
• Pour the cake batter into the prepared pan.
• Bake in preheated oven for 1 hour or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and let cool completely.
• With the handle of a wooden spoon poke holes into the cake.
• Stir 1 teaspoon of vanilla paste into the can of condensed milk. Pour it over the cake.
• Let the cake soak up the milk for a couple of hours, or better, overnight.
• Make the vanilla bean frosting
• In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy about 3-5minutes.
• Meanwhile, split the vanilla bean lengthwise into two halves with a sharp pairing knife, holding onto the beans hook with your fingers.
• With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the two vanilla bean halves.
• Add the vanilla seeds to the creamed butter.
• Gently beat in the powder sugar, a little at a time.
• When all the sugar is added, increase the mixers speed to medium-high and beat for 2-3 more minutes.
• If you think your frosting is too thick, add a few drops of heavy cream until you reach desired consistency.
• Spread the frosting over the cake.
• Cut into bars and enjoy!