Famous Brick Street Chocolate Cake Recipe

Welcome to the magical world of baking, where sweet dreams come true! Today, I’m excited to share with you my all-time favorite chocolate cake recipe: the Famous Brick Street Chocolate Cake. This cake isn’t just any ordinary dessert; it’s a rich, moist, and utterly divine treat that has won the hearts of many! Whether you’re celebrating a birthday, hosting a party, or simply indulging on a cozy weekend, this cake is sure to impress.

What makes this cake truly special is its delightful combination of flavors and textures. The cake is packed with chocolatey goodness, thanks to the semi-sweet chocolate chips and cocoa powder. It’s perfectly paired with a rich chocolate icing that hardens just enough to create a beautiful finish. Trust me; once you try this cake, you’ll want to make it again and again.

Ingredients

Instructions

1. Preheat your convection oven to 350°F (175°C).
2. In a large bowl, beat together sugar, butter, and vanilla extract until creamy.
3. Add in the eggs one at a time, beating well after each addition.
4. Gradually mix in the cake flour, baking cocoa, baking soda, salt, and instant chocolate pudding mix.
5. Slowly stir in the buttermilk until well combined.
6. Gently fold in the semi-sweet chocolate chips.
7. Pour the batter into a greased tube pan.
8. Bake in the convection oven for 60-70 minutes, or until a cake tester comes out clean.
9. Once baked, cool the cake completely before icing.

Chocolate Icing Instructions

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 baking cocoa.
3. Gradually mix in the powdered sugar, sifting it as you go.
4. Add heavy cream one tablespoon at a time until you achieve your desired consistency.
5. To ice the cake, fill the hole in the middle first, then spread the icing over the top. Pour the remaining icing over the sides. The icing will harden as it cools.

Tips & Variations

• For an extra chocolatey flavor, consider adding chocolate syrup to the batter.
• You can substitute the buttermilk with regular milk mixed with a splash of vinegar for a similar effect.
• Add some chopped nuts for a delightful crunch.
• This cake can also be made in different pan shapes, just adjust the baking time accordingly.

Serving Suggestions

This Famous Brick Street Chocolate Cake is perfect for any occasion. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Fresh berries, like strawberries or raspberries, also make a lovely pairing. For those who love a little extra, drizzle some chocolate sauce on top for a truly decadent dessert experience!

Conclusion

In conclusion, the Famous Brick Street Chocolate Cake is a delightful dessert that is sure to impress your family and friends. With its rich flavors and moist texture, it’s a cake that you’ll cherish making time and time again. Whether it’s for a special occasion or just because, this cake is bound to bring smiles and satisfaction to everyone around the table.

FAQ

Can I make this cake ahead of time?

Absolutely! This cake keeps well for a few days, so you can make it a day in advance and store it in an airtight container.

Can I freeze this chocolate cake?

Yes, you can freeze the cake. Just wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months.

What if I don’t have buttermilk?

No worries! You can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’s ready to use!

How can I tell when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

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 

Calories

450

kcal

Indulge in the rich and moist 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 sugar, butter, and vanilla extract until creamy.
• Add in the eggs one at a time, beating well after each addition.
• Gradually mix in the cake flour, baking cocoa, baking soda, salt, and instant chocolate pudding mix.
• Slowly stir in the buttermilk until well combined.
• Gently fold in the semi-sweet chocolate chips.
• Pour the batter into a greased tube pan.
• Bake in the convection oven for 60-70 minutes, or until a cake tester comes out clean.
• Once baked, cool the cake completely before icing.
• In a saucepan, heat the water, butter, and vanilla together on the stovetop until melted.
• Remove from heat and stir in one cup of baking cocoa.
• Gradually mix in the powdered sugar, sifting it as you go.
• Add heavy cream one tablespoon at a time until you achieve your desired consistency.
• To ice the cake, fill the hole in the middle first, then spread the icing over the top. Pour the remaining icing over the sides. The icing will harden as it cools.