Vanilla Bean Chocolate Cake
User Reviews
5
14 reviews
Excellent
Vanilla Bean Chocolate Cake
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This Vanilla Bean Chocolate Cake is a moist, soft chocolate layer cake flavored with Dutch process cocoa and vanilla paste. The recipe incorporates brewed hot coffee into the batter, which enhances the chocolate depth without overpowering the other flavors. The cake is finished with options for a rich vanilla bean cocoa frosting or a chocolate fudge frosting, providing a creamy and smooth texture that complements the tender crumb of the cake. It’s suitable for celebrations or dessert servings.
Description
The Vanilla Bean Chocolate Cake features a balanced chocolate flavor from Dutch process cocoa combined with the richness of eggs, sugar, and vegetable oil, producing a moist and tender crumb. Adding hot brewed coffee to the batter intensifies the chocolate notes and slightly thins the consistency for easy pouring. The flour is sifted with baking powder, soda, and salt to ensure even rising and light texture.
The cake is baked in two 9-inch pans until the center is set but still soft, which after cooling, yields layers that are delicate and almost sponge-like. The recipe includes two frosting options: a vanilla bean and cocoa buttercream that is creamy and lightly chocolate-flavored, or a chocolate fudge frosting that adds a deeper chocolate richness with butter and powdered sugar. This versatility lets the baker choose based on preference.
The cake is suitable for serving at parties or as a special dessert, pairing well with coffee or milk. Careful handling is advised when turning out the cakes from pans due to their softness. Wrapping in plastic wrap helps maintain moisture if not serving immediately.
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Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup dutch process cocoa Rodelle
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 egg lightly beaten, large
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1 cup milk
- 1 tablespoon vanilla paste Rodelle
- 1 teaspoon vanilla extract Rodelle
- 1 cup coffee hot brewed
vanilla bean and cocoa frosting
- 1 cup unsalted butter at room temperature
- 4 to 4 1/2 cups powdered sugar
- 1 tablespoon vanilla paste Rodelle
- 1 teaspoon vanilla extract Rodelle
- 1 tablespoon whole milk if needed
- 3 tablespoons dutch process cocoa Rodelle
- 1 chocolate bar if desired, for curls
chocolate fudge frosting
- 5 ounces chocolate chopped, high quality
- 4 tablespoons butter unsalted
- 3 cups powdered sugar
- 3 tablespoons dutch process cocoa Rodelle
- 1 teaspoon vanilla extract Rodelle
- 1/3 cup milk
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, beat the eggs, sugar and oil together until combined, mixing on medium speed for about 2 to 3 minutes. Stir in the milk, vanilla extract and paste. With the mixer on low speed, stir in the dry ingredients, and once they are all added, increase the speed to medium-high. Beat the cake batter for another 2 to 3 minutes. Pour the hot coffee into the batter and stir by hand to incorporate it – it will seem a bit thin and water, but stir and fold the batter until it is combined. Pour the cake batter evenly into both pans. Place in the oven and bake for 30 to 35 minutes, or until the center is set. Let the cake cool almost completely (I wait about 25 minutes) before gently turning it out on parchment paper. This cake is super moist and soft, so be careful!
- I like to wrap the cakes in plastic wrap once cool and refrigerate or freeze so they are easier to frost. I freeze them overnight. Then I make the frosting the next morning and go from there. To frost, remove the cakes and place a layer of the chocolate fudge frosting on one of the cakes. Top it with a big spoonful of the cocoa frosting and even it out with a spatula or spoon. Place the other cake layer on top.
- For the multiple frostings on the outside, I start at the bottom and using a knife, place big scoops of the frosting onto the bottom of the cake, all around. I then do the same with the cocoa frosting. Finally, I do the same with the vanilla, place it on top and down the top edge. It looks messy! (See photo above.) Using an offset spatula or knife, start dragging it around the cake so all of the frosting smoothes out at once. I do this multiple times, using multiple spatulas (or just washing the one I have) until it looks smooth enough to my liking. It’s supposed to look messy and like the colors are run together.
- If desired, finish it off by topping with some chocolate curls. To do this, I simply stick a chocolate bar in the freezer for an hour or so, then use a vegetable peeler to “peel” some curls.
vanilla bean and cocoa frosting
- Add the butter to the bowl of an electric mixer and beat on high speed until creamy. With the mixer on low speed, slowly add in the sugar. Beat until the sugar is incorporated and add vanilla paste and extract. Scrape down the sides of the bowl if needed. Beat the frosting on high speed for 3 to 4 minutes until fluffy and creamy. If the frosting seems too thick, beat in the tablespoon of milk for 1 to 2 minutes until combined. Once you have your vanilla frosting, remove half of it and place in a bowl.
- Add the cocoa to the remaining frosting and beat until combined, scraping down the sides.
chocolate fudge frosting
- Melt the butter and chopped chocolate together in the microwave – I do 30 seconds on medium power (once or twice), stirring each time, until melted. Place the chocolate in the bowl of your electric mixer. Add 2 cups of powdered sugar and the cocoa and mix on low speed. Stream in the milk and add the remaining powdered sugar, making sure to scrape down the sides of the bowl. Beat the frosting on medium speed until it comes together – it might take a few minutes until it is creamy and frosting-like. Beat in the vanilla, continuing to scrap down the sides and bottom of the mixer. If the frosting appears too thin, add in a bit more powdered sugar 1/4 cup at a time. If it’s too thick, add in a bit of milk, 1 tablespoon at a time.
Notes
- Allow cakes to cool nearly completely before removing from pans to prevent breaking.
- Wrap layers well if storing before frosting to keep moist.
- Incorporating hot coffee enhances the chocolate flavor effectively.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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