Description

This Vanilla Bean Chocolate Cake features a rich blend of cocoa, fresh vanilla, and hot coffee, delivering a moist and flavorful treat. Perfect for celebrations or everyday delights, it guarantees smiles with every bite!

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. Butter and flour two 9-inch cake pans. In a small bowl, whisk together the flour, cocoa, baking powder, soda and salt.
In the bowl of your electric mixer, combine the eggs, sugar and oil, mixing on medium speed for 2 to 3 minutes. Stir in the milk, vanilla extract and paste. With the mixer on low speed, add the dry ingredients, then increase to medium-high for another 2 to 3 minutes. Pour in the hot coffee and mix by hand until fully combined. Evenly distribute the batter between the pans and bake for 30 to 35 minutes until the center is set. Let cool for about 25 minutes before transferring to parchment paper.
For easier frosting, wrap the cooled cakes in plastic wrap and refrigerate or freeze overnight. Prepare the frosting the following morning. To frost, spread a layer of chocolate fudge frosting on one cake, followed by cocoa frosting, and place the second cake layer on top.
Frost the outer layers by starting at the bottom, applying scoops of frosting around the cake, alternating with vanilla and cocoa frostings. Use a spatula to smooth the frostings together, creating a blended appearance. Repeat until the desired smoothness is achieved.
If desired, add chocolate curls on top. Freeze a chocolate bar for about an hour, then use a vegetable peeler to create curls.

Notes

For a simpler frosting process, make the cake a day ahead and refrigerate before frosting.
Ensure the cake is completely cooled to prevent melting the frosting.
Adjust the thickness of the frosting by varying the milk quantity.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 150mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg