Description

This Vanilla Bean Chocolate Cake is a delightful blend of rich cocoa and vanilla, resulting in a moist and flavorful dessert perfect for any celebration. With its simple preparation and delectable taste, this cake is a must-try for dessert lovers seeking homemade indulgence.

Ingredients

Scale

1 3/4 cups all-purpose flour
3/4 cup rodelle dutch process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups sugar
1/2 cup vegetable oil
1 cup milk
1 tablespoon rodelle vanilla paste
1 teaspoon rodelle vanilla extract
1 cup hot brewed coffee
1 cup unsalted butter, at room temperature
4 to 4 1/2 cups powdered sugar
1 tablespoon rodelle vanilla paste
1 teaspoon rodelle vanilla extract
1 tablespoon whole milk, if needed
3 tablespoons rodelle dutch process cocoa
1 chocolate bar for curls, if desired
5 ounces high quality chocolate, chopped
4 tablespoons unsalted butter
3 cups powdered sugar
3 tablespoons rodelle dutch process cocoa
1 teaspoon rodelle vanilla extract
1/3 cup milk

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Instructions

Preheat the oven to 350°F and prepare two 9-inch cake pans with butter and flour.
Whisk together the flour, cocoa, baking powder, baking soda, and salt in a small bowl.
In an electric mixer bowl, beat eggs, sugar, and oil until combined, about 2-3 minutes. Stir in milk, vanilla extract, and paste.
Gradually add the dry ingredients while mixing on low speed, then increase to medium-high for 2-3 minutes. Add hot coffee and mix by hand until well combined. The batter will be thin.
Pour the batter into the prepared pans and bake for 30-35 minutes until the center is set. Allow to cool for 25 minutes before transferring to parchment paper.
For easier frosting, wrap the cooled cakes in plastic wrap and refrigerate or freeze overnight. Set aside.
To frost, place a layer of chocolate fudge frosting on one cake, add cocoa frosting, then top with the second cake layer.
Begin frosting the sides by placing scoops of each frosting type, smoothing them with an offset spatula until the desired look is achieved. Finish with chocolate curls if desired.

Notes

Freezing the cakes can make them easier to frost and improve texture.
Make sure to let the coffee cool slightly before adding it to the batter to prevent cooking the eggs.

Nutrition

Serving Size: 1 slice
Calories: 598
Sugar: 52g
Sodium: 300mg
Fat: 30g
Saturated Fat: 9g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 3g
Protein: 6g
Cholesterol: 112mg