Famous Brick Street Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups sugar
02 -
1 cup butter, softened
03 -
1 1/2 teaspoons pure vanilla extract
04 -
3 large eggs
05 -
2 1/2 cups cake flour
06 -
1 cup baking cocoa, sifted
07 -
2 teaspoons baking soda
08 -
1/2 teaspoon salt
09 -
1/2 cup instant chocolate pudding mix (small box)
10 -
2 1/4 cups buttermilk
11 -
1 cup semi-sweet chocolate chips
→ Chocolate Icing
12 -
1/2 cup water
13 -
1/2 cup butter
14 -
1 teaspoon vanilla extract
15 -
1 cup baking cocoa, sifted
16 -
3 1/2 cups powdered sugar
17 -
3 tablespoons heavy cream (adjust for consistency)
# Instructions:
01 -
Preheat convection oven to 350°F.
02 -
In a large bowl, beat sugar, softened butter, and vanilla extract until creamy. Add eggs one at a time, beating well after each addition.
03 -
In a separate bowl, mix cake flour, baking cocoa, baking soda, salt, and instant chocolate pudding mix.
04 -
Gradually add the dry mixture to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
05 -
Gently fold in the semi-sweet chocolate chips.
06 -
Pour the batter into a greased tube pan. Bake in a convection oven at 350°F for 60-70 minutes, or until a cake tester inserted into the center comes out clean.
07 -
Allow the cake to cool completely before applying icing.
08 -
In a saucepan, heat water, butter, and vanilla extract over medium heat until the butter has melted. Remove from heat.
09 -
Stir in cocoa and powdered sugar until smooth. Add heavy cream, one tablespoon at a time, until the desired consistency is reached.
10 -
Begin icing by filling the center hole of the cake, then spread icing over the top and let it flow down the sides. The icing will harden as it cools.
# Notes:
01 -
Bake this cake exclusively in a convection oven, as traditional ovens may not yield the desired results.
02 -
This recipe works best with a two-piece, round, metal angel food cake pan (tube pan) measuring approximately 9.5 inches across at the top, 8 inches at the base, and 4.25 inches in height. A large bundt pan can be used as an alternative.