Description
This Vanilla Bean Chocolate Cake features a luscious combination of rich cocoa and aromatic vanilla, perfect for celebrations or simply enjoying at home. Its simple preparation and moist texture make it irresistible for dessert lovers.
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
Instructions
- Preheat the oven to 350°F. Prepare two 9-inch cake pans by buttering and flouring them. In a separate bowl, combine flour, cocoa, baking powder, baking soda, and salt, whisking together.
- In an electric mixer, beat eggs, sugar, and oil for 2-3 minutes until combined. Incorporate milk, vanilla extract, and vanilla paste. Gradually stir in the dry ingredients, increasing to medium-high speed for another 2-3 minutes. Finally, fold in hot coffee until mixed well. Divide the batter evenly between the pans and bake for 30-35 minutes, checking that the center is set. Let cool for about 25 minutes before transferring to parchment paper.
- Wrap the cooled cakes in plastic wrap and refrigerate or freeze to simplify frosting later. Prepare frosting the next day and layer the chocolate fudge frosting and cocoa frosting between the cake layers before stacking the second layer on top.
- To frost the outside, first apply the chocolate frosting and then the cocoa frosting around the bottom. Add vanilla frosting on top and down the edges. Smooth the layers together with a spatula while keeping a messy aesthetic.
- Optional: To create chocolate curls for decoration, freeze a chocolate bar for an hour and use a vegetable peeler to create curls.
Notes
For an extra moist cake, refrigerate or freeze the layers after cooling. This makes frosting much easier.
Ensure the cake is completely cooled before frosting to avoid melting the icing.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 50g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg