Brick Street Chocolate Cake

Brick Street Chocolate Cake Recipe

If you’re a chocolate lover, this Brick Street Chocolate Cake is the ultimate indulgence. Rich, dense, and covered in a luscious chocolate icing, this cake offers a decadent experience in every bite. Named after the famous cake from Brick Street Café, this recipe will bring that same irresistible chocolatey goodness to your kitchen.

Ingredients

For the Cake:

• 2 cups sugar
• 1 cup unsalted butter, softened
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs
• 2 1/2 cups cake flour
• 1 cup baking cocoa, sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup instant chocolate pudding mix
• 2 1/4 cups buttermilk
• 1 cup semi-sweet chocolate chips (regular and mini)

For the Chocolate Icing:

• 1/2 cup water
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup baking cocoa, sifted
• 3 1/2 cups powdered sugar, sifted
• 3-4 tablespoons heavy cream (more or less for consistency)

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) for conventional baking. Grease a tube pan or Angel Food Cake pan thoroughly to prevent sticking.
2. Prepare the Cake Batter:
   In a stand mixer, cream together the sugar, softened butter, and vanilla extract until the mixture is light and smooth. Add the eggs one at a time, mixing well after each addition to ensure a fluffy batter.
3. Mix the Dry Ingredients:
   In a separate bowl, whisk together the cake flour, sifted cocoa powder, baking soda, salt, and instant chocolate pudding mix. The pudding mix adds an extra moist texture to the cake.
4. Combine Wet and Dry Ingredients:
   Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Start with the flour mixture, then some buttermilk, continuing until all ingredients are fully incorporated.
5. Add Chocolate Chips:
   Gently fold in the semi-sweet chocolate chips by hand, using a wooden spoon or rubber spatula. These will melt slightly during baking, adding even more rich chocolate flavor.
6. Bake the Cake:
   Pour the batter into the prepared pan and smooth the top. Bake at 350°F for 30 minutes. After 30 minutes, reduce the oven temperature to 325°F and continue baking for an additional 35-45 minutes. The cake is done when a cake tester or skewer inserted in the center comes out clean.
7. Cool the Cake:
   Once baked, let the cake cool completely on a wire rack. Once cool, carefully invert the cake onto a cake plate, ready for icing.
8. Make the Chocolate Icing:
   In a medium saucepan, combine water, butter, and vanilla extract. Heat over medium heat until the butter is fully melted. Remove from heat and whisk in the sifted cocoa powder, followed by the sifted powdered sugar. The mixture will be thick at this point.
9. Adjust the Consistency:
   Stir in heavy cream, one tablespoon at a time, until the icing reaches a smooth, pourable consistency. You want the icing to be thick enough to stick to the cake but loose enough to drizzle over the sides.
10. Ice the Cake:
    Pour the chocolate icing over the cooled cake, starting from the center and allowing it to flow over the edges. The icing will set as it cools, forming a smooth, glossy finish.

Tips for Success:

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to ensure a smooth and well-incorporated batter.
• Prevent Sticking: Greasing the pan thoroughly is crucial, especially when using a tube or bundt pan. You may also want to lightly flour the pan after greasing for extra insurance.
• Consistency of the Icing: If your icing seems too thick, add more heavy cream. If it’s too thin, whisk in a little extra powdered sugar.

Nutritional Information:

• Calories per serving: 510 kcal
• Servings: 12

Time Breakdown:

• Prep Time: 20 minutes
• Cooking Time: 75 minutes
• Total Time: 1 hour 35 minutes

This Brick Street Chocolate Cake is the ultimate dessert for any special occasion or just when you’re craving something sweet and chocolatey. It’s rich, moist, and incredibly satisfying—perfect for chocolate lovers who want a bold flavor in every bite.

Brick Street Chocolate Cake

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• Author: Dulcia
• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

This Brick Street Chocolate Cake is the ultimate chocolate lover’s dream! The cake is incredibly moist, thanks to the addition of buttermilk and chocolate pudding mix, and the semi-sweet chocolate chips scattered throughout add delightful bursts of flavor in every bite. The velvety chocolate icing poured over the cake creates a luscious, decadent finish that sets this dessert apart from ordinary chocolate cakes.

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Ingredients

Scale 1x2x3x

Cake:
2 cups sugar
1 cup unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
3 large eggs
2 1/2 cups cake flour
1 cup baking cocoa, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup instant chocolate pudding mix
2 1/4 cups buttermilk
1 cup semi-sweet chocolate chips (regular and mini)
Chocolate Icing:
1/2 cup water
1/2 cup butter
1 teaspoon vanilla
1 cup baking cocoa, sifted
3 1/2 cups powdered sugar, sifted
3–4 tablespoons heavy cream (more or less for consistency)

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Instructions

Cake: Preheat oven to 350°F (conventional oven). Grease a tube pan or Angel Food Cake pan.
In a stand mixer, cream the sugar, butter, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the cake flour, sifted cocoa powder, baking soda, salt, and instant chocolate pudding mix.
Gradually add the dry mixture and buttermilk to the wet ingredients, alternating between the two, until fully incorporated.
Stir in the semi-sweet chocolate chips by hand using a wooden spoon or rubber spatula.
Pour the batter into the prepared tube pan.
Bake at 350°F for 30 minutes, then reduce heat to 325°F and bake an additional 35-45 minutes, or until a cake tester or skewer inserted comes out clean.
Let the cake cool completely on a wire rack before inverting onto a cake plate for frosting.
Chocolate Icing: In a medium saucepan, combine water, butter, and vanilla. Heat until butter is melted.
Remove from heat and stir in the sifted cocoa powder, followed by the sifted powdered sugar. The mixture will be thick.
Stir in heavy cream, one tablespoon at a time, until the icing is smooth and pourable.
Pour the icing over the cooled cake, starting from the center and letting it drizzle over the sides. The frosting will firm up as it cools.

• Prep Time: 20 minutes
• Cook Time: 75 minutes

Nutrition

• Calories: 510