“`html
There’s something truly magical about sinking your fork into a slice of the Brick Street Chocolate Cake Recipe, a luscious, rich chocolate cake that perfectly balances moistness and intense cocoa flavor. This cake, with its tender crumb and silky smooth frosting, has become a personal favorite, bringing smiles to every gathering and comforting hearts with its cozy, classic charm. It’s the kind of dessert that feels like a warm hug, forever inviting you back for just one more bite.
Ingredients You’ll Need
This Brick Street Chocolate Cake Recipe combines simple yet essential ingredients that work harmoniously to create a cake that’s moist, fluffy, and decadent. Each ingredient plays a key role, from the all-purpose flour lending structure to the cocoa powder delivering that deep chocolate richness.
- All-purpose flour: Provides the perfect base for a tender cake crumb.
- Granulated sugar: Sweetens the cake and helps keep it moist.
- Unsweetened cocoa powder: The star ingredient that infuses chocolate flavor without overwhelming bitterness.
- Baking powder and baking soda: Combine for an airy rise and light texture.
- Salt: Enhances all the sweet flavors in the cake.
- Large eggs: Bind ingredients and add richness.
- Whole milk: Adds moisture and a creamy texture.
- Vegetable oil: Keeps the cake wonderfully moist and tender.
- Vanilla extract: Deepens the flavor profile with warm notes.
- Boiling water: Intensifies chocolate flavor and ensures a smooth batter.
- Unsalted butter (for frosting): The creamy base for the luscious frosting.
- Powdered sugar: Sweetens and thickens the frosting.
- Unsweetened cocoa powder (for frosting): Provides a rich chocolate flavor to the frosting.
- Salt (for frosting): Balances sweetness for a well-rounded taste.
- Heavy cream: Makes the frosting luxuriously smooth and fluffy.
How to Make Brick Street Chocolate Cake Recipe
Step 1: Prepare Your Bakeware and Oven
Preheat your oven to a cozy 350°F (175°C) and grease plus flour two 9-inch round cake pans. This step is crucial to ensure your cakes release perfectly without sticking, giving you smooth, beautiful layers to work with.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting is more than just a presentation trick; it aerates the mixture, allowing for an even distribution that helps your cake rise beautifully and have a tender texture.
Step 3: Combine the Wet Ingredients
Whisk eggs, milk, vegetable oil, and vanilla extract in a separate bowl until blended. This mix adds moisture and richness, setting the stage for a perfectly textured cake with deep flavors.
Step 4: Bring Wet and Dry Together
Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Overmixing can toughen the cake, so patience is key here. Your batter will start to come together, looking smooth but thick.
Step 5: Add Boiling Water
Carefully stir in the boiling water; don’t worry if the batter seems thin—that’s exactly how it should be. The hot water blooms the cocoa powder, dramatically enhancing the cake’s chocolate intensity.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. This baking time ensures a moist but fully cooked cake.
Step 7: Cool Your Cakes
Let the cakes cool in their pans for 10 minutes before transferring them to wire racks. Cooling completely is essential to achieve clean frosting—warm cakes will cause the frosting to melt and slide right off.
Step 8: Prepare the Frosting
Beat softened butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in salt, vanilla extract, and heavy cream, and beat until fluffy and smooth. This frosting is decadent yet balanced, with just the right amount of sweetness and cocoa punch.
Step 9: Assemble and Frost
Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting. Decorate as you wish—perhaps with chocolate shavings or fresh berries for an extra wow factor.
How to Serve Brick Street Chocolate Cake Recipe
Garnishes
A sprinkle of coarse sea salt or a dusting of cocoa powder elevates the Brick Street Chocolate Cake Recipe beautifully. Fresh berries or a handful of toasted nuts add delightful texture and color contrast that brighten up every bite.
Side Dishes
This cake shines alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a beverage pairing, a robust cup of coffee or a rich red wine perfectly complements the chocolate depth in the cake.
Creative Ways to Present
Cut your cake into elegant slices and serve on rustic wooden boards or bright ceramic plates for an inviting look. You can also stack mini versions as cupcakes using the same frosting, offering a charming, bite-sized take on the classic Brick Street Chocolate Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover cake stays fresh when stored tightly covered at room temperature for up to two days. For longer storage, keeping it in the refrigerator wrapped well prevents it from drying out and preserves the frosting’s creaminess.
Freezing
You can freeze the un-frosted cake layers by wrapping them securely in plastic wrap and foil. Once ready to enjoy, thaw them overnight in the refrigerator and frost as usual. Frosted cakes freeze best for about one month when thoroughly covered.
Reheating
Reheat small slices gently in the microwave for 10-15 seconds to soften and enhance flavors, but avoid overheating to keep texture intact. This little warm-up makes the Brick Street Chocolate Cake Recipe even more irresistible.
FAQs
Can I use a different type of oil instead of vegetable oil?
Absolutely! Light-tasting oils like canola or sunflower oil work wonderfully and won’t overpower the chocolate flavor. Just avoid strong-flavored oils to keep the cake’s taste balanced.
Is it necessary to sift the dry ingredients?
While not mandatory, sifting helps incorporate air and prevents lumps, contributing to a lighter cake texture, especially important in this Brick Street Chocolate Cake Recipe for its tender crumb.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking, but results may vary slightly in texture. Make sure your cocoa powder and other ingredients are gluten-free too.
Why is boiling water added to the batter?
Boiling water helps bloom the cocoa powder, intensifying its chocolate richness and ensuring a moist, silky batter that results in a deeply flavorful brick-style chocolate cake.
How long can I keep the frosting at room temperature?
If your room is not too warm, the frosting can safely stay at room temperature for a day or two. For longer periods, refrigerate it to maintain freshness and texture.
Final Thoughts
If you’re searching for the ultimate crowd-pleaser with chocolate that hits all the right notes, you can’t go wrong with the Brick Street Chocolate Cake Recipe. It’s straightforward to make, deeply satisfying, and sure to become a favorite in your baking repertoire. Trust me, one slice and you’ll understand why this cake is so cherished—so roll up your sleeves and bake yourself some happiness today!
“`
Print
Brick Street Chocolate Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This classic Brick Street Chocolate Cake is a rich, moist chocolate cake layered with smooth, creamy cocoa buttercream frosting. Perfect for celebrations or any chocolate craving, the recipe combines simple pantry ingredients into a decadent dessert that’s sure to impress.
Ingredients
Cake
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 cup unsalted butter, softened
- 3 and 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and allow even baking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure a smooth batter and evenly distributed leavening agents.
- Combine wet ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until fully blended.
- Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, mixing gently until well combined with no lumps.
- Add boiling water: Carefully stir in the boiling water; the batter will be thin, but this helps create a moist cake texture.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes, then remove them and place on wire racks to cool completely before frosting.
- Make the frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, then add salt, vanilla extract, and heavy cream. Beat the mixture until smooth and fluffy.
- Assemble and frost: Once the cakes are completely cooled, frost the layers and assemble. Decorate as desired and serve.
Notes
- Be sure the cakes are completely cool before frosting to prevent the buttercream from melting.
- If you prefer a less sweet frosting, adjust the powdered sugar amount to taste.
- Use high-quality cocoa powder for the richest chocolate flavor.
- This cake can be stored covered at room temperature for 2 days or refrigerated up to 5 days.
- For a more intense chocolate flavor, substitue coffee for boiling water.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
