Description
This Vanilla Bean Chocolate Cake stands out with its deep chocolate flavor and moist texture, making it a wonderful choice for birthdays or family gatherings. Quick to prepare and even better to enjoy, it’s the perfect homemade indulgence.
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 degrees F. Prepare two 9-inch cake pans by buttering and flouring them. In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In an electric mixer, combine the eggs, sugar, and vegetable oil, mixing on medium speed for about 2 to 3 minutes. Add the milk, vanilla extract, and vanilla paste, then mix.
- Gradually add the dry ingredients, then increase the speed to medium-high and beat for another 2 to 3 minutes. Pour in the hot coffee and stir until well mixed. Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for about 25 minutes before carefully turning them out onto parchment paper.
- Wrap cooled cakes in plastic wrap and chill or freeze to make frosting easier. Prepare the frosting the following day. To frost, place a layer of chocolate fudge frosting on one cake and top it with cocoa frosting before adding the second cake layer.
- For a decorative finish, apply frosting using a knife in a messy style, combining layers until blended smoothly. Use a vegetable peeler to create chocolate curls from a chilled chocolate bar, if desired.
Notes
The cakes can be refrigerated or frozen for up to a week before frosting.
Using high-quality chocolate enhances the overall flavor of the cake.
Allow the cakes to cool completely before wrapping to avoid moisture loss.
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 65g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg