Description
This Vanilla Bean Chocolate Cake is a delightful treat featuring rich flavors of cocoa and smooth vanilla, complemented by the depth of brewed coffee. It’s easy to make and serves as a wonderful dessert for any occasion, satisfying the sweet cravings of any chocolate lover.
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. Prepare two 9-inch cake pans by buttering and dusting with flour.
- In a small bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In an electric mixer, combine eggs, sugar, and vegetable oil on medium speed for 2-3 minutes. Add milk, vanilla paste, and vanilla extract, mixing to combine.
- Gradually add the dry ingredients while mixing at low speed. Once combined, increase to medium-high speed and beat the batter for another 2-3 minutes.
- Slowly incorporate the hot brewed coffee, mixing gently until the batter is combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes until set. Allow to cool in the pans for about 25 minutes before transferring to parchment paper to cool completely.
- Wrap the cooled cakes in plastic wrap and refrigerate or freeze for better frosting results. Frost the next morning, starting with a layer of chocolate fudge frosting and topping with a spoonful of cocoa frosting, smoothing it out.
- Stack the second cake layer on top and frost the outside. Use a knife to apply frosting generously, then smooth with an offset spatula until desired appearance is reached.
- Optionally, create chocolate curls by chilling a chocolate bar in the freezer for an hour and peeling with a vegetable peeler.
Notes
Allow the cakes to cool completely before frosting to avoid any melting.
Chilling the cakes makes them easier to handle and frost.
Add as much or as little frosting as you like for a customized taste.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg