Description

This Vanilla Bean Chocolate Cake features rich chocolate and vanilla flavors, perfectly blending moist cake layers with delicious frostings. Ideal for celebrations and gatherings, it’s an easy homemade dessert that everyone will love!

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 butter and flour two 9-inch cake pans.
In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In an electric mixer, beat eggs, sugar, and oil until combined, about 2 to 3 minutes. Stir in milk, vanilla extract, and paste.
With the mixer on low, gradually mix in dry ingredients, then increase to medium-high speed. Beat for another 2 to 3 minutes.
Pour hot coffee into the batter and gently mix until combined. Divide the batter between the prepared pans and bake for 30 to 35 minutes, until set. Allow cooling for about 25 minutes, then turn out onto parchment paper.
Wrap cooled cakes in plastic wrap and refrigerate or freeze for easier frosting. Freeze overnight if desired.
Frost one layer with chocolate fudge frosting, then add a layer of cocoa frosting before placing the second cake layer on top.
For decorative frosting, use a knife to apply scoops of frosting, creating a messy, blended look. Smooth with an offset spatula until satisfied with the appearance.
For decoration, create chocolate curls by freezing a chocolate bar and using a vegetable peeler.

Notes

This cake is very moist and fragile; handle with care when turning out of pans.
You can store the finished cake in the refrigerator for up to 3 days.
Use high-quality cocoa and chocolate for the best flavor.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg