Set your oven to 350°F (175°C) and prepare two 8-inch round pans by greasing and flouring them.
In a large mixing bowl, combine the dry cake mix, espresso powder, and baking cocoa, stirring to blend evenly.
Pour in the whole milk, melted butter, eggs, and vanilla bean paste to the dry mixture.
Using an electric mixer, whip the batter on medium speed for 2 minutes until it becomes smooth and velvety.
Split the batter equally into the two pans and place them in the oven to bake for 28 to 32 minutes. Check doneness with a toothpick.
Let the cakes rest in their pans for 10 minutes before carefully transferring them to a wire rack to cool fully prior to frosting.
