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Brick Street Chocolate Cake

Irresistibly Decadent Brick Street Chocolate Cake Recipe

This Brick Street Chocolate Cake is a rich, chocolaty delight perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sugar Sweetness is essential for flavor and caramelization
  • 1/2 cup Unsalted Butter Adds richness and moisture; softened for easy mixing
  • 2 teaspoons Pure Vanilla Extract Enhances flavor; use quality extract for the best taste
  • 4 large Eggs Provide structure and moisture; at room temperature for better aeration
  • 1 3/4 cups Cake Flour Gives a light texture; can substitute with all-purpose flour mixed with cornstarch
  • 3/4 cup Cocoa Powder Delivers rich chocolate flavor and color; unsweetened for deep taste
  • 1 teaspoon Baking Soda Acts as a leavening agent, crucial for the cake’s rise
  • 1/2 teaspoon Salt Enhances flavor and balances the sweetness
  • 1 box Instant Chocolate Pudding Mix Adds moisture and density; can substitute with a homemade dry mix
  • 1 cup Buttermilk Adds tanginess and moisture; can be substituted with regular milk mixed with vinegar or lemon juice
  • 1 cup Semi-Sweet Chocolate Chips Intensifies chocolate flavor; can be omitted for a smoother cake
For the Ganache
  • 1/2 cup Unsweetened Cocoa Powder Provides deep chocolate flavor for the ganache
  • 1 cup Powdered Sugar Sweetens the ganache; ensures a smooth texture when sifted
  • 1/2 cup Heavy Cream Adjusts the ganache’s consistency for a velvety finish
  • 2 tablespoons Water Helps melt the butter and cocoa together for a glossy finish

Equipment

  • tube pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions for Brick Street Chocolate Cake
  1. Preheat your oven to 350°F (convection only).
  2. In a large mixing bowl, combine sugar, softened butter, and vanilla extract. Use an electric mixer to beat until creamy and light in color, about 2-3 minutes. Add eggs one at a time, mixing until fully incorporated.
  3. In another bowl, whisk together cake flour, cocoa powder, baking soda, salt, and pudding mix.
  4. Gradually alternate adding the dry mixture and buttermilk to the wet ingredients, starting and ending with the dry mix. Mix gently just until combined and fold in chocolate chips.
  5. Grease a tube pan thoroughly with unsalted butter. Pour the batter into the prepared pan, spreading it evenly.
  6. Bake for 60 to 70 minutes until a toothpick inserted comes out clean or with a few moist crumbs. Allow cooling completely in the pan.
  7. In a small saucepan, combine water, butter, and vanilla extract, heating until melted. Stir in cocoa powder and sifted powdered sugar until smooth. Adjust with heavy cream as desired.
  8. Once the cake is cool, frost it with the ganache. Pour over the top allowing it to cascade down the sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 2mg

Notes

Ensure to use a tube pan and allow cooling completely before frosting with ganache.

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