Description

This Vanilla Bean Chocolate Cake combines the richness of cocoa and the elegance of vanilla for a delectable dessert. Perfect for celebrations or simple gatherings, it’s easy to prepare and features a moist texture and delightful flavor, making it a must-try for every dessert enthusiast.

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 grease two 9-inch cake pans.
In a small bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In an electric mixer, blend eggs, sugar, and vegetable oil at medium speed for 2-3 minutes.
Add milk, vanilla extract, and vanilla paste. Mix well.
Gradually add dry ingredients to the mixture, then increase mixer speed to medium-high and beat for another 2-3 minutes.
Carefully stir in the hot coffee until fully combined, keeping in mind the batter will be thin.
Pour the batter evenly into prepared pans and bake for 30-35 minutes or until set.
Allow cakes to cool for about 25 minutes before removing from pans and transferring to parchment paper.
For easier frosting, wrap cooled cakes in plastic and refrigerate or freeze them overnight.
Frost one layer with chocolate fudge frosting, then spread cocoa frosting on top before placing the second layer.
Apply a mix of frostings around the cake, smoothing out with a spatula until you achieve a desired look.
Finish with chocolate curls, if using, made by peeling from a chilled chocolate bar.

Notes

For best results, refrigerate or freeze the cakes before frosting to ensure they hold their shape.
Feel free to use different types of frosting for a twist on the flavors.
The cake can be topped with different decorations based on your preference.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 60g
Fiber: 3g
Protein: 6g
Cholesterol: 80mg