Description

This Vanilla Bean Chocolate Cake is a delightful dessert featuring layers of rich chocolate, a hint of vanilla, and an easy-to-follow frosting technique. Perfect for celebrations or a comforting treat at home!

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. Grease and flour two 9-inch cake pans. In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In an electric mixer, beat the eggs, sugar, and vegetable oil together for 2 to 3 minutes. Add milk, vanilla extract, and vanilla paste. Gradually stir in dry ingredients, then increase the speed to medium-high and beat for 2 to 3 minutes.
Pour in the hot brewed coffee, carefully stirring by hand until well mixed. The batter will be thin. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes or until set in the center. Let cool for about 25 minutes before turning out onto parchment paper.
Wrap the cooled cakes in plastic wrap and refrigerate or freeze. Frost the first layer with chocolate fudge frosting, then add a layer of cocoa frosting, leveling with a spatula. Place the second layer on top.
For the outside frosting, apply big scoops of frosting initially at the bottom, layering the chocolate, cocoa, and then vanilla frostings. Use a spatula to smooth out the frosting, creating a blended color effect. If desired, finish with chocolate curls.

Notes

Make sure the cakes are completely cooled before frosting to prevent melting.
Using hot coffee in the batter enhances the chocolate flavor.
For an easier frosting experience, refrigerate the cakes before applying the frosting.

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 50g
Sodium: 300mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 6g
Cholesterol: 90mg