Print

The Ultimate Guide to Making the Famous Brick Street Chocolate Cake

Brick Street Chocolate Cake
Print Recipe

Indulge in the ultimate chocolate experience with this Famous Brick Street Chocolate Cake. Known for its rich, dense texture and irresistible ganache icing, this cake is a chocolate lover’s dream. The surprise ingredient—instant chocolate pudding mix—adds an extra layer of decadence. Perfect for special occasions or whenever you need a chocolate fix, this cake is sure to impress. Follow the tips below for the best results, and enjoy a slice of heaven!

Ingredients

Scale

Cake:

  • 2 cups sugar
  • 1 cup 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 (small box)
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips

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
  • 3 tablespoons heavy cream (more or less for consistency)

Instructions

  1. Preheat your convection oven to 350°F (175°C).
  2. In a large bowl, beat together the sugar, softened butter, and vanilla until light and fluffy.
  3. Beat in the eggs, one at a time, until fully incorporated.
  4. In a separate bowl, whisk together the cake flour, sifted cocoa, baking soda, salt, and instant chocolate pudding mix.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
  6. Fold in the semi-sweet chocolate chips.
  7. Pour the batter into a greased tube pan (or angel food cake pan).
  8. Bake in the convection oven for 60-70 minutes, or until a cake tester inserted into the center comes out clean.
  9. Allow the cake to cool completely in the pan before removing and icing.

Chocolate Icing:

  1. In a saucepan, heat the water, butter, and vanilla over medium heat until the butter is melted.
  2. Remove from heat and stir in the sifted cocoa until smooth.
  3. Gradually add the powdered sugar, stirring until fully combined.
  4. Add heavy cream, one tablespoon at a time, until the icing reaches your desired consistency.
  5. To ice the cake, start by filling the hole in the center, then spread the icing over the top and let it drizzle down the sides. The icing will harden as it cools.

Notes

  • Convection Oven Required: This recipe is specifically designed for a convection oven. Baking in a traditional oven may yield different results.
  • Pan Size Matters: Use a 9.5-inch round tube pan (angel food cake pan) for the best results. A large bundt pan can also work.
  • Pudding Mix Substitute: If instant chocolate pudding mix isn’t available, make a homemade dry mix using this recipe. Use 1/2 cup of the dry mix (do not prepare it as pudding).
  • Cool Completely: Ensure the cake is fully cooled before icing to prevent the ganache from melting.

Nutrition

Find it online: https://recipes.gernarb.com/the-ultimate-guide-to-making-the-famous-brick-street-chocolate-cake/