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
Scale
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
