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Vanilla Bean Chocolate Cake Recipe

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4.4 from 11 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 1 2-layer 9-inch cake (serves approximately 10-12)

Description

This Vanilla Bean Chocolate Cake is a moist, rich chocolate cake layered and frosted with a luscious combination of vanilla bean, cocoa, and chocolate fudge frostings. Perfectly balanced with the deep flavors of Dutch process cocoa, real vanilla bean paste, and a hint of coffee to enhance the chocolate, this cake is a showstopper for any celebration or special occasion.

Ingredients

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup Rodelle Dutch process cocoa powder
  • 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

For the Vanilla Bean and Cocoa Frosting:

  • 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 powder (for cocoa frosting)

For the Chocolate Fudge Frosting:

  • 5 ounces high quality chocolate, chopped
  • 4 tablespoons unsalted butter
  • 3 cups powdered sugar
  • 3 tablespoons Rodelle Dutch process cocoa powder
  • 1 teaspoon Rodelle vanilla extract
  • 1/3 cup milk

For Decoration (Optional):

  • 1 chocolate bar (for curls)

Instructions

  1. Prepare the Cake Pans and Dry Ingredients: Preheat the oven to 350°F. Butter and flour two 9-inch cake pans thoroughly to prevent sticking. In a small bowl, whisk together the flour, Dutch process cocoa, baking powder, baking soda, and salt until well combined.
  2. Mix the Wet Ingredients: Using an electric mixer, beat the lightly beaten eggs, sugar, and vegetable oil on medium speed for 2 to 3 minutes until combined and smooth. Stir in the milk, vanilla paste, and vanilla extract to incorporate evenly.
  3. Combine Dry Ingredients and Batter: On low mixer speed, gradually add the dry ingredients to the wet mixture. Once fully combined, increase the speed to medium-high and beat the batter for another 2 to 3 minutes until smooth and aerated.
  4. Add Coffee and Pour Batter: Pour the hot brewed coffee into the batter and gently fold by hand until fully incorporated. The batter will be thin and watery, but this is expected. Evenly divide the batter between the prepared cake pans.
  5. Bake the Cake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the cakes to cool almost completely, about 25 minutes, then carefully remove them from the pans and transfer to parchment paper. Handle gently as the cake is very moist and delicate.
  6. Chill the Cake Layers: Wrap the cooled cake layers tightly in plastic wrap and refrigerate or freeze overnight. Chilling makes the cakes easier to frost.
  7. Prepare the Vanilla Bean Frosting: Beat 1 cup of unsalted butter in a mixer on high speed until creamy. On low speed, slowly add 4 to 4 1/2 cups powdered sugar until incorporated. Add 1 tablespoon vanilla paste and 1 teaspoon vanilla extract. Scrape down the bowl sides as needed. Beat on high speed for 3 to 4 minutes until fluffy. If the frosting is too thick, add 1 tablespoon whole milk and beat for 1 to 2 minutes until smooth. Remove half the frosting to a separate bowl.
  8. Make the Cocoa Frosting: Add 3 tablespoons Dutch process cocoa powder to the remaining frosting in the mixer and beat until fully combined and smooth.
  9. Prepare the Chocolate Fudge Frosting: Melt the chopped chocolate and 4 tablespoons butter together in the microwave using 30-second intervals at medium power, stirring between each, until fully melted and smooth. Transfer to the mixer bowl. Add 2 cups powdered sugar and 3 tablespoons cocoa powder, mix on low speed. Slowly stream in 1/3 cup milk and add the remaining powdered sugar (1 cup), scraping the bowl sides to incorporate. Beat on medium speed until creamy and frosting-like, about a few minutes. Stir in 1 teaspoon vanilla extract. Adjust consistency by adding powdered sugar (1/4 cup increments) if too thin, or milk (1 tablespoon increments) if too thick.
  10. Assemble the Cake: Remove one chilled cake layer and spread a layer of chocolate fudge frosting evenly on top. Spoon a generous amount of the cocoa frosting over that layer and smooth with a spatula. Place the second cake layer on top.
  11. Apply the Outside Frostings: Starting at the bottom edge of the cake, use a knife or spatula to scoop and apply the vanilla bean frosting, followed by the cocoa frosting, then finish with a layer of vanilla frosting covering the top and down the edges. The layering is meant to look rustic and slightly messy. Use an offset spatula or clean knife to smooth the frostings around the cake, repeating as needed to blend the colors while retaining the textured look.
  12. Add Chocolate Curls (Optional): For decoration, freeze a chocolate bar for about an hour, then use a vegetable peeler to shave off chocolate curls. Gently place curls on top of the cake for a decorative touch.

Notes

  • Chilling the cake layers overnight makes frosting easier and cleaner.
  • The addition of hot coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Use good quality Dutch process cocoa and vanilla bean paste for the best flavor.
  • The frostings have a intentionally messy, swirl mix look which adds to the cake’s charm.
  • Handle the cake layers gently as they are very moist and fragile.
  • Adjust frosting consistency with milk or powdered sugar to get the perfect spreadable texture.
  • Optional chocolate curls add an elegant finish but can be omitted if preferred.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/vanilla-bean-chocolate-cake-recipe/