Brick Street Chocolate Cake Recipe

This Brick Street Chocolate Cake is an indulgent, rich, and moist cake that’s perfect for any chocolate lover. The combination of cake flour, cocoa, and instant pudding mix creates a deliciously moist cake, while the chocolate icing adds an extra layer of decadence. It’s a guaranteed crowd-pleaser for any occasion, whether you’re serving it at a family gathering, birthday party, or simply as a sweet treat.

Why You’ll Love This Recipe

I love how easy this Brick Street Chocolate Cake is to make, yet it delivers a wonderfully rich, fluffy texture and an irresistible chocolate flavor. The cake itself is incredibly moist, thanks to the buttermilk and pudding mix. The icing is just the right consistency—pourable and smooth, coating the cake perfectly. It’s a true chocolate lover’s dream and will satisfy any sweet tooth!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2 cups sugar

• 1 cup unsalted butter (softened)

• 1 ½ teaspoons pure vanilla extract

• 3 large eggs

• 2 ½ cups cake flour

• 1 cup baking cocoa (sifted)

• 2 teaspoons baking soda

• ½ teaspoon salt

• ½ cup instant chocolate pudding mix

• 2 ¼ cups buttermilk

• 1 cup semi-sweet chocolate chips (regular and mini)

For the Chocolate Icing:

• ½ cup water

• ½ cup butter

• 1 teaspoon vanilla extract

• 1 cup baking cocoa (sifted)

• 3 ½ cups powdered sugar (sifted)

• 3 tablespoons heavy cream (more or less for consistency)

Directions

For the Cake:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) for a conventional oven.

   • Grease and flour a tube pan (angel food cake pan) or any bundt pan.

2. Prepare the Wet Ingredients:

   • In a large bowl, cream together the sugar, butter, and vanilla using a stand mixer.

   • Add the eggs one at a time, mixing well after each addition.

3. Prepare the Dry Ingredients:

   • In a separate bowl, whisk together the cake flour, sifted cocoa powder, baking soda, salt, and instant chocolate pudding mix.

4. Combine Wet and Dry Ingredients:

   • Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Mix until combined. The batter will be thick.

5. Add the Chocolate Chips:

   • Stir in the semi-sweet chocolate chips by hand using a wooden spoon or rubber spatula.

6. Bake the Cake:

   • Pour the cake batter into the prepared tube pan.

   • Bake at 350°F (175°C) for 30 minutes. After 30 minutes, reduce the temperature to 325°F (163°C) and continue baking for another 35-45 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean.

   • Let the cake cool on a wire rack. Once completely cooled, invert the pan onto your cake plate before frosting.

For the Chocolate Icing:

1. Melt the Ingredients:

   • In a medium saucepan, combine water, butter, and vanilla. Heat over medium heat until the butter is melted.

2. Add Cocoa and Powdered Sugar:

   • Remove the pan from the heat and stir in the sifted cocoa powder and sifted powdered sugar. The frosting will be thick at this point.

3. Adjust the Consistency:

   • Gradually add the heavy cream until the icing is smooth and pourable. Add more cream if you want a thinner consistency.

4. Frost the Cake:

   • Pour the icing over the center of the cake first, allowing it to run over the top and sides. You can use a spatula to spread it evenly if needed, or let the frosting go where it wants.

   • The icing will set and firm up slightly as it cools.

Serve:

• Let the cake sit for a few minutes for the frosting to set before serving. Slice, serve, and enjoy the rich, chocolaty goodness!

Servings and Timing

This recipe yields 12 servings of decadent chocolate cake. The total time is about 35 minutes, with 20 minutes of prep time and 15 minutes for additional cooling and frosting time.

Variations

• Chocolate Chips: Feel free to add milk chocolate chips or dark chocolate chips for a different flavor profile.

• Flavored Icing: You can add a bit of coffee or espresso powder to the icing for a mocha flavor.

• Nuts: Add chopped walnuts or pecans to the batter for extra texture and flavor.

Storage and Reheating

• Storing Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days.

• Freezing: This cake freezes well. Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months.

• Reheating: If you’re reheating slices, simply microwave for about 20 seconds or heat in a 350°F oven for 5-7 minutes.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour, but cake flour gives the cake a lighter, softer texture.

Can I make this cake ahead of time?

Yes! This cake can be made a day ahead. Store it covered at room temperature and frost it just before serving.

Can I make the icing ahead of time?

You can make the icing ahead of time and store it in an airtight container in the fridge. Reheat it gently before using.

How do I make this cake more moist?

The addition of the instant pudding mix and buttermilk in this recipe helps keep the cake moist and rich. Avoid overbaking to ensure it stays tender.

How can I make the cake more decadent?

For an extra layer of indulgence, add a layer of chocolate ganache between the cake layers or drizzle it over the top of the frosting.

Conclusion

This Brick Street Chocolate Cake is a showstopper with its rich chocolate flavor and melt-in-your-mouth icing. The combination of moist cake and creamy chocolate frosting makes it the perfect dessert for any occasion. Whether you’re making it for a special celebration or just to satisfy your chocolate cravings, this cake is sure to be a hit!

Brick Street Chocolate Cake Recipe

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• Author: Amelia
• Total Time: 35 minutes
• Yield: 12

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Description

A rich and indulgent chocolate cake with semi-sweet chocolate chips, topped with a luscious chocolate icing. This cake is moist, decadent, and perfect for any chocolate lover.

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Ingredients

2 cups sugar

1 cup unsalted butter, softened

1 ½ teaspoons pure vanilla extract

3 large eggs

2 ½ cups cake flour

1 cup baking cocoa, sifted

2 teaspoons baking soda

½ teaspoon salt

½ cup instant chocolate pudding mix

2 ¼ cups buttermilk

1 cup semi-sweet chocolate chips (I used both regular and mini)

For the Chocolate Icing:

½ cup water

½ cup butter

1 teaspoon vanilla extract

1 cup baking cocoa, sifted

3 ½ cups powdered sugar, sifted

3 tablespoons heavy cream (more or less for consistency)

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Instructions

For the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C) for a conventional oven.

Mix Wet Ingredients: In a large bowl, use a stand mixer to cream together the sugar, butter, and vanilla. Add the eggs and mix well.

Prepare Dry Ingredients: In a separate bowl, mix together the cake flour, sifted cocoa powder, baking soda, salt, and instant chocolate pudding mix.

Combine Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix well, then slowly add in the buttermilk, continuing to mix until combined. Stir in the semi-sweet chocolate chips by hand using a wooden spoon or rubber spatula.

Bake the Cake: Pour the batter into a greased tube pan (angel food cake pan). Bake at 350°F for 30 minutes. Then, reduce the heat to 325°F and bake for an additional 35-45 minutes. The cake is done when tested with a straw or cake tester (or a wooden skewer).

Cool the Cake: Let the cake cool on a wire rack. Once completely cooled, invert the pan onto your favorite cake plate.

For the Chocolate Icing:

Make the Frosting: In a medium saucepan, combine the water, butter, and vanilla. Heat over medium heat until the butter melts.

Add Cocoa and Sugar: Remove the saucepan from the heat and stir in the sifted cocoa powder, followed by the sifted powdered sugar. The frosting will be thick at this point.

Adjust Consistency: Stir in heavy cream, starting with 3 tablespoons, until the frosting reaches a pourable consistency.

Frost the Cake: Pour the frosting into the center hole of the cake first, then around the top. Let the frosting run over the sides of the cake. As it cools, the frosting will harden slightly.

Serve:

Allow the frosting to cool and set before slicing and serving. Enjoy!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American