Description

This Vanilla Bean Chocolate Cake is a mouthwatering dessert that combines rich flavors of chocolate and vanilla. It’s easy to make with simple ingredients like cocoa powder, brewed coffee, and cream, resulting in a moist cake perfect for any gathering or celebration.

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 degrees F and prepare two 9-inch cake pans by buttering and flouring them. In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt.
In an electric mixer, blend the eggs, sugar, and vegetable oil until well combined, mixing for 2 to 3 minutes on medium speed. Incorporate the milk, vanilla extract, and paste. Gradually add the dry mixture while mixing at low speed, then increase to medium-high and beat for another 2 to 3 minutes.
Pour the hot coffee into the batter and mix gently until combined. The batter will be thin. Distribute the batter evenly between the prepared pans. Bake in the oven for 30 to 35 minutes until set in the center. Allow the cakes to cool for about 25 minutes before turning them out onto parchment paper.
For easier frosting, wrap the cooled cakes in plastic wrap and refrigerate or freeze overnight. Make the frosting the next day. To frost, place a layer of chocolate fudge frosting on one cake, followed by a layer of cocoa frosting, then place the second cake layer on top.
To frost the outside, start at the bottom, applying large scoops of frosting all around the cake in alternating layers of chocolate, cocoa, and vanilla. Use an offset spatula to smooth the frosting until it looks cohesive but still maintains a messy aesthetic. Optionally, top with chocolate curls made by peeling a chilled chocolate bar.

Notes

For easier handling, refrigerate or freeze the cake layers before frosting.
Ensure the coffee is hot when added to help the batter combine smoothly.
Use high-quality chocolate for the best flavor in frosting.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 45g
Sodium: 200mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg