Go Back
–+ servings
Brick Street Chocolate Cake

Decadent Brick Street Chocolate Cake That Will Wow Your Guests

This decadent Brick Street Chocolate Cake is fudgy, moist, and customizable, perfect for any celebration or just a treat for yourself.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Adds sweetness and moisture; it’s essential for that moist texture.
  • 1 cup Unsalted Butter Provides flavor and moisture; for best results, stick with unsalted butter.
  • 2 teaspoons Pure Vanilla Extract Enhances sweetness and aroma; consider using vanilla bean paste for an intense flavor.
  • 4 Large Eggs Bind the ingredients together and add richness; ensure they are at room temperature for optimal mixing.
  • 2 cups Cake Flour Contributes to the cake's tender structure; substitute with all-purpose flour mixed with cornstarch if needed.
  • 0.75 cups Cocoa Powder (sifted) Delivers the signature chocolate flavor; unsweetened or special dark cocoa can give a richer taste.
  • 1 teaspoon Baking Soda Acts as a leavening agent to ensure the cake rises perfectly; fresh baking soda is key for best results.
  • 1 teaspoon Salt Enhances flavor; kosher salt is the preferred choice for this recipe.
  • 1 box Instant Chocolate Pudding Mix Adds moisture and density; homemade dry chocolate pudding mix works as a substitute.
  • 1 cup Buttermilk Imparts moisture and a slight tang; you can mix milk with vinegar or lemon juice as a substitute.
  • 1 cup Semi-Sweet Chocolate Chips Adds delightful bursts of chocolate flavor; feel free to swap with milk or dark chocolate chips as you wish.
For the Ganache Icing
  • 0.5 cups Butter Ensures a creamy texture for the ganache; use unsalted for a balance of flavors.
  • 1 cup Heavy Cream Adjusts the richness of the ganache; ensure it's at room temperature for a smoother mix.
  • 2 cups Powdered Sugar Sweetens the ganache and helps achieve the desired consistency; sift it for a lump-free finish.
  • 0.5 cups Cocoa Powder Infuses extra chocolate flavor into the ganache; use the same type as in the cake for consistency.

Equipment

  • Mixing Bowls
  • Hand mixer or stand mixer
  • Saucepan
  • measuring cups
  • measuring spoons
  • Baking pan
  • spatula

Method
 

Preparation
  1. Preheat your convection oven to 350°F.
  2. In a large mixing bowl, cream together granulated sugar, unsalted butter, and pure vanilla extract.
  3. Add the large eggs one at a time, mixing thoroughly after each addition.
  4. In a separate bowl, sift together cake flour, cocoa powder, baking soda, salt, and instant chocolate pudding mix.
  5. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk.
  6. Fold in the semi-sweet chocolate chips.
  7. Pour the batter into a greased tube or bundt pan and bake for 60-70 minutes.
  8. Allow the cake to cool in the pan for 20-30 minutes before inverting onto a wire cooling rack.
Ganache Preparation
  1. For the ganache, heat water, butter, and vanilla in a saucepan until melted.
  2. Whisk in cocoa powder and powdered sugar until smooth.
  3. Add heavy cream to adjust the consistency.
  4. Pour ganache over the cooled cake and let set before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients and do not overmix to achieve the best texture. Adjust baking time for different oven types.

Tried this recipe?

Let us know how it was!