In the bowl of a stand mixer fitted with the paddle attachment, combine 13% water, 23.75% oil, 32.5% whole egg, 2.2% coffee flavor, 100% vanilla creme cake base, 6% medium cocoa powder, and 10% black cocoa powder. Mix on low speed for 2 minutes. Scrape bowl. Mix on medium speed for 2 minutes. Mix on low speed for 1 minutes, slowly adding an additional 13% water. Scrape bowl. Mix on medium speed for 2 minutes. Heavily spray 10-inch Bundt pans with pan spray. Deposit 3 lb. batter into each pan. Bake at 375°F until cake is firm. Let cool. Cut the belly of the cakes if necessary, and place on a cake stand or board. Decorate with fresh peonies.
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