If you’re in the mood for a rich, fudgy, show-stopping chocolate cake, let me introduce you to your new obsession: Brick Street Chocolate Cake. This is no ordinary chocolate cake—it’s a dense, ultra-moist masterpiece with an almost brownie-like crumb, a glossy chocolate ganache finish, and a depth of cocoa flavor that will make your chocoholic heart sing.
It’s the kind of cake you bring to a celebration and people stop mid-bite to ask, “Wait—did you make this?!” It’s indulgent without being overly complicated, and every bite delivers that deep, melt-in-your-mouth, can’t-wait-for-another-slice experience. Trust me, this one’s a game-changer.
Why You’ll Love Brick Street Chocolate Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for birthdays, holidays, dinner parties, or that random Tuesday when you just need a little cake therapy.
Budget-Friendly: Uses pantry staples, and delivers bakery-level flavor without the bakery price tag.
Quick and Easy: Simple steps, no fancy techniques—just good old-fashioned baking magic. If you’ve got a bowl and a mixer, you’re halfway there.
Customizable: Add chocolate chips, espresso powder for depth, or top with berries and whipped cream for an extra flourish.
Crowd-Pleasing: This is the chocolate cake even people who “don’t like chocolate cake” will devour. It’s that good.
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Ingredients in Brick Street Chocolate Cake
Let’s break down what makes this cake so insanely irresistible:
All-Purpose Flour
Gives the cake structure and that perfect tender crumb.
Unsweetened Cocoa Powder
The dark, chocolatey base flavor. Use a high-quality cocoa for the richest taste.
Sugar
Sweetens the deal and helps with that beautifully moist texture.
Eggs
Add richness and bind everything together. They also help give the cake a bit of lift.
Buttermilk
Adds tang and moisture, making the crumb tender and lush.
Butter
Melted butter means serious flavor and a super smooth batter.
Baking Soda & Baking Powder
Leavening agents that give the cake the right amount of rise.
Salt
Balances the sweetness and enhances the chocolate flavor.
Vanilla Extract
Adds depth and warmth, rounding out the richness of the cocoa.
Hot Water or Coffee
Yes, hot liquid! It “blooms” the cocoa, unlocking a more intense chocolate flavor.
Semi-Sweet Chocolate (for ganache)
Melted into cream to create that shiny, silky topping that makes this cake extra indulgent.
Heavy Cream
The luscious base of the ganache—rich, smooth, and spoon-licking good.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Preheat your oven to 350°F. Grease and flour a bundt pan or a 9-inch round cake pan. You want it ready to go once the batter is done.
Combine Ingredients
In one bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In another, beat the sugar, eggs, and vanilla until smooth and light. Add in the melted butter and buttermilk, then gradually stir in the dry ingredients. Finally, pour in the hot water or coffee and stir until the batter is smooth and glossy.
Prepare Your Cooking Vessel
Pour the batter into the prepared pan. Give it a little shake to smooth the top and tap to release any air bubbles.
Assemble the Dish
Place the cake in the oven on the center rack. You’ll know it’s done when a toothpick inserted into the center comes out clean—usually 45–55 minutes.
Cook to Perfection
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely. Don’t skip this—letting it rest helps the structure set properly.
Finishing Touches
For the ganache, heat heavy cream just until it begins to simmer, then pour over chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth and shiny. Drizzle generously over the cooled cake.
Serve and Enjoy
Serve thick slices with a glass of milk, a scoop of vanilla ice cream, or a steaming mug of coffee. Prepare for total silence as everyone takes their first bite.
Nutrition Facts
Servings: 12
Calories per serving: ~420 (with ganache)
Preparation Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
How to Serve Brick Street Chocolate Cake
Let this luscious cake shine in all the best ways:
With Ice Cream: Vanilla, salted caramel, or espresso gelato are perfect creamy pairings.
With Berries: Add a pop of tartness with fresh raspberries or strawberries.
For Brunch: Yes, cake for brunch. Add whipped cream and fresh fruit for a decadent twist.
With Coffee or Wine: Pair a slice with a strong coffee or a bold red wine for a rich flavor experience.
As-Is: Honestly, it’s so good it needs nothing else.
Additional Tips
A few extra tricks for chocolate cake perfection:
Use Hot Coffee: It deepens the chocolate flavor without making the cake taste like coffee.
Don’t Overmix: Stir just until combined to keep the cake tender and moist.
Cool Completely Before Frosting: This ensures your ganache glides on smoothly without melting.
Store Smart: Keep leftovers covered at room temperature for up to 3 days, or in the fridge for up to a week.
Make Ahead: You can bake the cake a day in advance and frost it the next day for easy prep.
FAQ Section
Q1: Can I make this cake without buttermilk?
A1: Yes! Just mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Q2: Can I use Dutch-process cocoa?
A2: Absolutely, but you may need to adjust the leavening slightly depending on the brand.
Q3: Can I freeze this cake?
A3: Yes! Freeze slices or the whole cake (without ganache) wrapped tightly. Thaw and frost before serving.
Q4: Can I use a different pan?
A4: Yep—a 9×13 works, or divide the batter between two 8-inch rounds for a layer cake.
Q5: Is this cake super sweet?
A5: It’s rich and chocolate-forward, not cloyingly sweet—perfectly balanced by the ganache.
Q6: Can I add chocolate chips?
A6: Definitely! Stir in ½ to 1 cup for little bursts of melty chocolate throughout.
Q7: Can I make it gluten-free?
A7: Use a 1:1 gluten-free flour blend. Just be sure not to overmix.
Q8: How do I keep the cake moist?
A8: Don’t overbake, and be sure to store it in an airtight container.
Q9: Can I use sour cream instead of buttermilk?
A9: Yes! It’ll be slightly thicker and even richer in texture.
Q10: Is the ganache necessary?
A10: It’s not required, but highly recommended. It takes this cake from great to unforgettable.
Conclusion
If you’re ready for the richest, most decadent slice of chocolate cake you’ve ever made at home, Brick Street Chocolate Cake is calling your name. With its dreamy texture, deep cocoa flavor, and that glossy ganache finish—it’s a chocolate lover’s dream come true. So preheat that oven and break out the whisk. This cake is about to become your new favorite go-to for every occasion worth celebrating—or just a night that needs a little chocolate.
Print
Brick Street Chocolate Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A decadent and moist chocolate cake layered with creamy chocolate frosting, perfect for birthdays, celebrations, or any chocolate lover’s treat.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the frosting:
- 1 cup unsalted butter, softened
- 3 and 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla extract.
- Gradually add wet ingredients to dry ingredients, mixing until combined.
- Carefully stir in boiling water (batter will be thin).
- Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then salt, vanilla, and heavy cream. Beat until smooth and fluffy.
- Frost the cooled cakes and assemble layers. Decorate as desired.
Notes
- Use high-quality cocoa powder for the best chocolate flavor.
- Allow cake to cool completely before frosting to avoid melting.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
[…] its shape without falling apart. If you love easy, crowd-pleasing cakes, you’ll also love our Brick Street Chocolate Cake—rich, decadent, and perfect for any […]