Chocolate Vanilla Cake

Chocolate Vanilla Cake

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
3 sticks (1/2 cup) salted butter, 977 97 F at room temperature.

Mix the flour, baking powder, baking soda and salt in a medium bowl.

Beat the butter and sugar in the bowl of a stand mixer (or use a hand mixer) until light and fluffy. With the mixer on low, add the eggs one by one and beat until combined. Add yogurt and vanilla and beat until combined.

With the mixer on low, gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and finally flour, mixing until combined.
Take 1/3 of the dough (about 3 cups) and divide into one of the prepared bowls. Put aside.

Add the remaining cocoa powder and coffee. Divide the chocolate (chocolate) evenly between the pans. 2. Return all 3 cakes to the oven and bake for 25-30 minutes until the tops are set and the centers are no longer visible.

Remove the nuts and let cool for five minutes. Then use a knife around the pan and place the bread on a cooling rack. Cover the cake and let it cool before assembling.

Cold working. Beat the butter and powdered sugar in the bowl of a stand mixer until the butter is light and fluffy, about 4 minutes. Add vanilla and beat until combined. Remove 1 cup of vanilla extract and set aside.

Add the cocoa powder and cream to the rest of the cream and beat the butter for 2-4 minutes or until light and fluffy.
Place the chocolate on a plate or on the cake and cover it with chocolate sauce. Place the vanilla cake on top and cover with frosting. Add the chocolate last and brush the top and sides of the cake with chocolate frosting. If you want, you can replace the chocolate with vanilla and make it a marble consistency. Slice and serve.