Description
This Vanilla Bean Chocolate Cake is a delightful blend of rich chocolate and smooth vanilla flavors, topped with luscious frosting. Perfect for celebrations or a sweet treat at home, it’s simple to prepare and irresistibly delicious!
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. Butter and flour two 9-inch cake pans. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In an electric mixer, combine eggs, sugar, and vegetable oil. Beat on medium speed for 2-3 minutes. Add milk, vanilla extract, and vanilla paste; mix well. Gradually incorporate the dry ingredients, then mix on medium-high speed for another 2-3 minutes.
- Pour in hot coffee and stir by hand until the batter is well combined. It may be thin. Evenly divide the batter between the prepared pans and bake for 30-35 minutes until set in the center. Let the cakes cool for about 25 minutes before transferring them to parchment paper.
- Once cooled, wrap the cakes in plastic wrap and refrigerate or freeze. Frost with chocolate fudge frosting on one layer, then top with cocoa frosting before adding the second cake layer.
- For the outer frosting, use a knife to scoop dollops of frosting around the bottom, then apply cocoa frosting, followed by vanilla frosting. Smooth the frosting out with an offset spatula, creating a blended, messy look as desired.
- Optionally, top with chocolate curls made by freezing a chocolate bar and peeling it with a vegetable peeler.
Notes
Allow the cake to cool completely for easier frosting.
Using a mix of frostings adds a beautiful, colorful touch to the cake.
Refrigerating or freezing the cakes before frosting helps maintain their shape.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg