Famous Brick Street Chocolate Cake Recipe

Welcome to my kitchen! Today, I’m excited to share with you a recipe that has become a favorite in my home and many others—Famous Brick Street Chocolate Cake. This cake is not only delicious but also incredibly easy to make. It’s perfect for birthdays, family gatherings, or just a sweet treat after a long day. The rich chocolate flavor will surely satisfy any chocolate lover’s cravings!

What makes this cake so special? It’s all about the ingredients and the love that goes into making it. With a combination of soft butter, rich cocoa powder, and a hint of vanilla, this cake is moist and has a wonderful texture. Plus, the chocolate icing on top takes it to another level of decadence. Let’s get started on this delightful journey of baking!

Ingredients

Instructions

1. Preheat your convection oven to 350°F (175°C).
2. In a large bowl, beat together the sugar, softened butter, and vanilla extract until creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the cake flour, sifted baking cocoa, baking soda, salt, chocolate pudding mix, and buttermilk.
5. Gradually mix the dry ingredients into the butter mixture until fully combined.
6. Stir in the semi-sweet chocolate chips.
7. Pour the batter into a greased tube pan.
8. Bake in the convection oven at 350°F for 60-70 minutes, or until a cake tester comes out clean.
9. Cool the cake completely before icing it.

Chocolate Icing

1. In a saucepan, heat the water, butter, and vanilla together on the stovetop until melted.
2. Remove from heat and stir in one cup of sifted cocoa.
3. Gradually add the sifted powdered sugar until fully combined.
4. Stir in the heavy cream, adjusting the amount up to 3 tablespoons for your desired consistency.
5. To ice the cake, fill the hole in the middle first, then spread the icing over the top and pour it over the sides. Remember, the icing will harden as it cools!

Tips & Variations

• For an extra chocolate kick, try adding chocolate syrup drizzle over the top before serving.
• Make it a layered cake by baking in two round pans and stacking them with icing in between.
• For a twist, consider adding chopped nuts or a sprinkle of sea salt on top of the icing.
• Store any leftovers in an airtight container to keep the cake moist for days.

Serving Suggestions

This Famous Brick Street Chocolate Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also wonderful with a side of fresh berries for a burst of flavor. Consider serving it at birthday parties, family gatherings, or just as a sweet treat to brighten your day!

Conclusion

There you have it! The Famous Brick Street Chocolate Cake is sure to impress anyone who takes a bite. Its rich flavor and moist texture make it a go-to dessert in our home. Whether you’re celebrating a special occasion or just want to indulge in something sweet, this cake is the perfect choice. Happy baking!

FAQ

Can I use regular milk instead of buttermilk?

Yes! If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added to it. Let it sit for a few minutes before using.

How do I store the cake?

Store the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it or freeze it.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and ice it just before serving.

What if I don’t have a tube pan?

If you don’t have a tube pan, you can use two round cake pans instead. Just adjust the baking time accordingly.

Famous Brick Street Chocolate Cake Recipe

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

450

kcal

Indulge in the rich flavors of Famous Brick Street Chocolate Cake, perfect for any occasion!

Ingredients

• 2 cups sugar2 cups sugar

• 1 cup butter (softened)1 cup butter (softened)

• 1 1/2 teaspoons pure vanilla extract1 1/2 teaspoons pure vanilla extract

• 3 large eggs3 large eggs

• 2 1/2 cups cake flour2 1/2 cups cake flour

• 1 cup baking cocoa (sifted)1 cup baking cocoa (sifted)

• 2 teaspoons baking soda2 teaspoons baking soda

• 1/2 teaspoon salt1/2 teaspoon salt

• 1/2 cup instant chocolate pudding mix (small box)1/2 cup instant chocolate pudding mix (small box)

• 2 1/4 cups buttermilk2 1/4 cups buttermilk

• 1 cup semi-sweet chocolate chips1 cup semi-sweet chocolate chips

• 1/2 cup water1/2 cup water

• 1/2 cup butter1/2 cup butter

• 1 teaspoon vanilla1 teaspoon vanilla

• 1 cup baking cocoa (sifted)1 cup baking cocoa (sifted)

• 3 1/2 cups powdered sugar3 1/2 cups powdered sugar

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

Directions

• Preheat your convection oven to 350°F (175°C).
• In a large bowl, beat together the sugar, softened butter, and vanilla extract until creamy.
• Add the eggs one at a time, mixing well after each addition.
• In a separate bowl, combine the cake flour, sifted baking cocoa, baking soda, salt, chocolate pudding mix, and buttermilk.
• Gradually mix the dry ingredients into the butter mixture until fully combined.
• Stir in the semi-sweet chocolate chips.
• Pour the batter into a greased tube pan.
• Bake in the convection oven at 350°F for 60-70 minutes, or until a cake tester comes out clean.
• Cool the cake completely before icing it.
• For icing, heat water, butter, and vanilla in a saucepan until melted. Stir in cocoa, powdered sugar, and heavy cream for desired consistency.