Description
Brick Street Chocolate Cake brings Southern comfort to dessert tables with rich, velvety layers of chocolatey goodness. Chocolate lovers will savor each moist, indulgent slice that melts perfectly on the palate, inviting you to enjoy classic Southern baking at its finest.
Ingredients
Scale
Main Ingredients:
- 2 cups (470 ml) sugar
- 1 cup (227 grams) unsalted butter, softened
- 3 large eggs
- 2 ½ cups (300 grams) cake flour
- 1 cup (100 grams) baking cocoa, sifted
- 2 ¼ cups (532 ml) buttermilk
- 1 cup (170 grams) semi-sweet chocolate chips (regular and mini)
Leavening and Seasoning Ingredients:
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup (50 grams) instant chocolate pudding mix
- 1 ½ teaspoons pure vanilla extract
Chocolate Icing Ingredients:
- ½ cup (120 ml) water
- ½ cup (113 grams) butter
- 1 cup (100 grams) baking cocoa, sifted
- 3 ½ cups (400 grams) powdered sugar, sifted
- 3–4 tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat the conventional oven to 350°F and meticulously prepare a tube or Angel Food Cake pan with a light grease coating.
- In a stand mixer, whip together sugar, butter, and vanilla until achieving a silky, uniform consistency.
- Incorporate eggs individually, thoroughly blending after each addition to create a smooth emulsion.
- In a separate mixing vessel, delicately combine cake flour, sifted cocoa powder, baking soda, salt, and instant chocolate pudding mix.
- Methodically introduce the dry ingredients and buttermilk into the wet mixture, alternating between components to ensure comprehensive integration.
- Gently fold semi-sweet chocolate chips into the batter using a wooden spoon or rubber spatula, distributing evenly.
- Transfer the batter into the prepared tube pan, spreading uniformly.
- Position the pan in the preheated oven and bake at 350°F for 30 minutes, then reduce temperature to 325°F and continue baking for an additional 35-45 minutes.
- Verify cake doneness by inserting a cake tester or skewer; it should emerge clean when the cake is fully baked.
- Allow the cake to cool completely on a wire rack, then carefully invert onto a designated cake plate.
- For the chocolate icing, combine water, butter, and vanilla in a medium saucepan, heating until butter melts completely.
- Remove from heat and progressively incorporate sifted cocoa powder, followed by sifted powdered sugar, creating a dense mixture.
- Gradually introduce heavy cream, one tablespoon at a time, stirring until the icing achieves a smooth, pourable consistency.
- Commence icing from the cake’s center, allowing it to cascade elegantly down the sides.
- Let the frosting set and firm naturally as it cools, creating a glossy, decadent finish.
Notes
- Prepare all ingredients at room temperature for smooth mixing and better cake texture.
- Use high-quality cocoa powder and semi-sweet chocolate chips for rich, deep chocolate flavor.
- Adjust baking time based on your oven’s performance, checking doneness with a cake tester.
- Allow cake to cool completely before frosting to prevent melting and ensure clean icing application.
- Sift dry ingredients thoroughly to eliminate lumps and create a lighter, more delicate crumb.
- Store cake in an airtight container at room temperature for up to 3-4 days for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 50 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg