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Brick Street Chocolate Cake Recipe

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4.5 from 106 reviews

This Brick Street Chocolate Cake is a rich, moist, and fudgy chocolate cake inspired by the popular copycat recipe. Combining cake flour, cocoa, and buttermilk to create a soft crumb, the cake is layered with a luscious chocolate icing made from cocoa, powdered sugar, and heavy cream. Perfect for chocolate lovers looking to recreate a classic dessert at home, this cake balances deep chocolate flavor with a smooth, creamy frosting.

Ingredients

Cake:

  • 2 cups sugar
  • 1 cup unsalted butter, softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1 cup baking cocoa, sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips (regular and mini mixed)

Chocolate Icing:

  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup baking cocoa, sifted
  • 3 1/2 cups powdered sugar, sifted
  • 3 tablespoons heavy cream (adjust for consistency)

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
  2. Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking cocoa, baking soda, salt, and instant chocolate pudding mix to ensure even distribution of leavening and flavor components.
  3. Mix Wet Ingredients: Gradually add the dry ingredients to the creamed butter and sugar mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can result in a dense cake.
  4. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the batter to distribute them evenly for pockets of melted chocolate in the finished cake.
  5. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour the batter evenly into the pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  6. Make the Chocolate Icing: In a saucepan, bring water and butter to a boil. Remove from heat and stir in vanilla and sifted cocoa. Gradually beat in powdered sugar, alternating with heavy cream to reach the desired consistency. Beat until smooth and spreadable.
  7. Assemble the Cake: Once the cakes have cooled completely, place one layer on a serving plate and spread a generous amount of chocolate icing on top. Place the second layer over it and frost the top and sides with the remaining icing. Smooth the frosting evenly for a classic finish.
  8. Chill and Serve: Refrigerate the cake for at least 15 minutes to let the icing set before slicing. Serve chilled or at room temperature for the best flavor and texture.

Notes

  • Using cake flour helps achieve a tender crumb but can be substituted with all-purpose flour with a slight texture difference.
  • Instant chocolate pudding mix adds moisture and richness to the cake batter.
  • Adjust the heavy cream in the icing gradually to achieve your preferred frosting thickness.
  • Allow the cake to cool completely before frosting to prevent melting and sliding of the icing.
  • You can store the cake covered in the refrigerator for up to 3 days.

Find it online: https://mealoria.com/brick-street-chocolate-cake-recipe/