Indulge in the ultimate chocolate experience with the Brick Street Chocolate Cake. This towering, moist cake is layered with velvety chocolate frosting and adorned with fresh strawberries and chocolate shavings, making it a visual and flavorful masterpiece. Crafted with high-quality cocoa, each slice offers a rich and decadent taste that’s perfect for any occasion. Whether you’re celebrating a special event or simply satisfying a chocolate craving, this cake is sure to impress.
Ingredients
For the Cake:
2 cups sugar
1 cup unsalted butter, softened
1½ teaspoons pure vanilla extract
3 large eggs
2½ cups cake flour
1 cup baking cocoa, sifted
2 teaspoons baking soda
½ teaspoon salt
½ cup instant chocolate pudding mix (small box)
2¼ cups buttermilk
1 cup semi-sweet chocolate chips
For the Chocolate Icing:
½ cup water
½ cup butter
1 teaspoon vanilla extract
1 cup baking cocoa, sifted
3½ cups powdered sugar, sifted
3 tablespoons heavy cream (adjust for consistency)
Instructions
For the Cake:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the sugar, softened butter, and vanilla extract until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, combine the cake flour, baking cocoa, baking soda, salt, and instant chocolate pudding mix.
Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the semi-sweet chocolate chips.
Pour the batter into a greased and floured tube pan.
Bake for 30 minutes at 350°F (175°C), then reduce the oven temperature to 325°F (160°C) and continue baking for an additional 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing.
For the Chocolate Icing:
In a saucepan over medium heat, combine the water, butter, and vanilla extract. Heat until the butter is melted.
Remove from heat and whisk in the sifted baking cocoa until smooth.
Gradually add the sifted powdered sugar, stirring until well combined.
Stir in the heavy cream, one tablespoon at a time, until the icing reaches your desired consistency.
Pour the icing over the cooled cake, allowing it to drip down the sides.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Servings: 12-16
Baking Pro Tips
Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature for a smoother batter.
Sift Dry Ingredients: Sifting the cocoa powder and powdered sugar helps prevent lumps in your batter and icing.
Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
Cool Completely Before Icing: Allow the cake to cool fully to prevent the icing from melting off.
Decorate Creatively: Top with fresh strawberries and chocolate shavings for an elegant presentation.
The Brick Street Chocolate Cake is more than just a dessert; it’s an experience. Its rich flavor, moist texture, and stunning appearance make it a standout choice for any chocolate enthusiast. Whether you’re hosting a gathering or indulging in a personal treat, this cake promises satisfaction in every slice.