Famous Brick Street Chocolate Cake

This rich, decadent Brick Street Chocolate Cake has been my secret weapon for special occasions for years. The dense, moist texture and intense chocolate flavor make it absolutely unforgettable, while the glossy ganache icing takes it to another level of chocolate perfection.

I first made this cake for my husband's birthday after searching for the ultimate chocolate experience. After one bite, his eyes widened and he declared it the best cake he'd ever tasted. It's been our family's celebration cake ever since.

Ingredients

• Sugar: Provides the perfect sweetness balance to the rich chocolate
• Butter: Softened to room temperature creates that dense yet tender crumb
• Pure vanilla extract: Enhances the chocolate flavors; use high quality for best results
• Large eggs: Bind the batter and provide structure
• Cake flour: Yields a more delicate texture than all-purpose flour; look for boxes labeled specifically as cake flour
• Baking cocoa: Sifted to remove lumps; use Dutch processed for deeper color and flavor
• Baking soda: Reacts with the buttermilk to provide the perfect rise
• Salt: Balances the sweetness and enhances chocolate flavor
• Instant chocolate pudding mix: Adds incredible moisture and density to the cake
• Buttermilk: Creates tenderness and reacts with the baking soda for proper leavening
• Semi-sweet chocolate chips: Melt slightly during baking, creating pockets of intense chocolate
• Water (for icing): Thins the consistency without diluting flavor
• Heavy cream: Creates a silky smooth ganache

Step-by-Step Instructions

Prepare Your Oven:

Set your convection oven to exactly 350°F. This recipe specifically requires a convection oven; the circulating air creates the perfect texture. A conventional oven will not work properly for this cake.

Create The Base:

Beat sugar, softened butter and vanilla extract in a large bowl until light and fluffy, about 3 minutes. This incorporates air into the batter and creates the foundation for your cake texture. Scrape down the sides of the bowl frequently.

Add The Eggs:

Beat in the eggs one at a time, fully incorporating each before adding the next. This prevents the batter from breaking and ensures proper emulsification for a velvety final texture.

Mix The Dry And Wet Ingredients:

Carefully combine cake flour, sifted baking cocoa, baking soda, salt, chocolate pudding mix and buttermilk. Mix just until incorporated, taking care not to overmix which could develop too much gluten and result in a tough cake.

Add Chocolate Enhancement:

Gently fold in the semi-sweet chocolate chips by hand. These will partially melt during baking, creating pockets of intense chocolate flavor throughout the cake.

Prepare The Pan:

Pour the thick batter into a well-greased tube pan. Be sure to get into all the crevices of the pan to prevent sticking. The tube design helps this dense cake bake evenly from the outside and inside simultaneously.

Bake To Perfection:

Place in your preheated convection oven and bake for 60 to 70 minutes. Test with a cake tester or thin knife inserted into the center until it comes out clean or with just a few moist crumbs.

Cool Completely:

Allow the cake to cool fully before attempting to ice it. This could take up to two hours. A warm cake will melt the icing and create a mess rather than a glossy finish.

Create The Icing:

Heat water, butter and vanilla together in a saucepan until completely melted and just beginning to simmer. Remove from heat immediately to prevent scorching.

Build The Ganache Base:

Stir in the sifted cocoa powder until completely smooth. Work quickly to prevent lumps from forming as the mixture cools slightly.

Add Structure:

Incorporate the sifted powdered sugar gradually, stirring constantly to maintain a smooth consistency. The mixture will begin to thicken as you add more sugar.

Perfect The Consistency:

Add the heavy cream a tablespoon at a time, stirring well between additions, until you reach the desired pourable but thick consistency. It should coat the back of a spoon but still flow smoothly.

Ice The Cake Strategically:

Begin by filling the center hole of the cake first, then spread icing over the top surface, and finally pour remaining icing over the sides in an even layer. The icing will set as it cools, creating a stunning glossy finish.

Pin it

My favorite part of this cake is the surprising addition of instant pudding mix. I discovered this secret ingredient in an old community cookbook and it completely transformed my chocolate cake game. The pudding creates a texture that's somehow both light and dense at the same time, almost like a perfect cross between cake and fudge.

Frequently Asked Questions

→ Can I bake this cake in a regular oven?

No, this cake is specifically designed for a convection oven. Using a regular oven may alter the results and texture.

→ What type of pan is recommended for this cake?

An angel food cake pan, also known as a tube pan, is ideal. A large bundt pan may work as an alternative.

→ Can I substitute the buttermilk?

You can substitute buttermilk with a mix of regular milk and a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How should I store the cake after baking?

Store the cake in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

→ Can I add other toppings to the icing?

Yes, you can sprinkle nuts, chocolate shavings, or even fresh fruits to enhance the look and taste of the cake.