Description
This Vanilla Bean Chocolate Cake features a moist and rich layers, crafted with high-quality cocoa and infused with aromatic vanilla. Perfect for gatherings or a sweet treat at home, this cake offers irresistible flavors with simple preparation.
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 your oven to 350°F. Prepare two 9-inch cake pans by buttering and flouring them. In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- Using an electric mixer, beat the eggs, sugar, and oil together until mixed (2-3 minutes). Add the milk, vanilla extract, and vanilla paste, mixing well. Gradually incorporate the dry ingredients at low speed, then increase speed to medium-high, mixing for another 2-3 minutes. Stir in the hot coffee until combined; the batter will be thin. Evenly divide the batter between the prepared pans and bake for 30-35 minutes, or until the center is set. Allow the cakes to cool for about 25 minutes before carefully flipping onto parchment paper.
- For easier frosting, wrap the cooled cakes in plastic wrap and refrigerate or freeze overnight. The next day, prepare the frosting and layer it on top of one cake with a chocolate fudge frosting, followed by a generous scoop of cocoa frosting before adding the second cake layer.
- To frost the outside of the cake, start at the bottom, adding big scoops of frosting all around, alternating with cocoa frosting, and finally, vanilla frosting on top. Smooth out the frostings using an offset spatula or knife for a blended appearance.
- If desired, top with chocolate curls by freezing a chocolate bar for about an hour and using a vegetable peeler to create the curls.
Notes
For best results, let the cakes cool completely before frosting to prevent melting.
Using high-quality ingredients can make a significant difference in flavor.
If the frosting is too thick, you can add whole milk gradually until it reaches the desired consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg