If you’re craving a decadent dessert with rich, chocolatey flavor and bakery-level flair, you’ll absolutely fall in love with Brick Street Chocolate Cake. This is the kind of cake that draws oohs and ahhs at birthdays, holidays, or any special gathering. What makes it so unforgettable? It’s ultra-moist (thanks to buttermilk and a touch of oil), boasts a deep cocoa flavor intensified by coffee, and is finished with a silky blanket of ganache. Each bite is pure chocolate bliss — a true showstopper for chocoholics everywhere.
Ingredients You’ll Need
This cake proves that simple pantry staples can come together for a bakery-quality treat. Each ingredient has its own important role, from building structure to creating that signature moist crumb and glossy glaze. Let’s talk about what you’ll need for the perfect Brick Street Chocolate Cake.
- Granulated Sugar: Adds sweetness and helps lock in moisture for a tender crumb.
- All-Purpose Flour: Provides structure, ensuring your cake rises beautifully while staying light.
- Unsweetened Cocoa Powder: Delivers deep, intense chocolate flavor; choose a good-quality cocoa for the best taste.
- Baking Soda: Leavens the cake and reacts with the buttermilk for extra lift and tenderness.
- Baking Powder: Works with baking soda for reliable, fluffy results every time.
- Salt: Balances the sweetness and intensifies the chocolaty goodness.
- Buttermilk: The secret to moistness and a slight tang that tames the richness.
- Vegetable Oil: Gives the cake a soft, moist texture that stays fresh for days.
- Hot Water or Freshly Brewed Coffee: Coffee amps up the chocolate, but hot water works if you prefer a purer cocoa taste.
- Large Eggs: Bind everything together, giving the cake its classic structure and stability.
- Vanilla Extract: Brings warmth and depth to both the cake and ganache.
- Heavy Cream (for ganache): Creates a creamy, luscious glaze that’s sheer chocolate heaven.
- Semi-Sweet Chocolate Chips (for ganache): Melt down to a smooth, shiny glaze that sets beautifully.
- Butter (for ganache): Adds richness and a glossy finish to the glaze.
How to Make Brick Street Chocolate Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Take a 10-inch bundt pan and grease it generously, making sure to get into every nook and cranny, then dust with flour. This step ensures your Brick Street Chocolate Cake comes out in one impressive piece, ready for its ganache moment.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This simple step is crucial for distributing the leaveners and cocoa evenly throughout the batter, guaranteeing every bite is perfectly chocolatey.
Step 3: Combine the Wet Ingredients
To your bowl of dry ingredients, add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until everything is just combined—no need for a mixer here, a sturdy whisk or wooden spoon does wonders. The batter will start looking glossy and smooth at this point.
Step 4: Add Hot Water (or Coffee)
Carefully pour in the hot water or freshly brewed coffee. Stir gently—the batter will be thin, but that’s exactly what you want for a moist, tender Brick Street Chocolate Cake. This step blooms the cocoa and makes the finished cake extra decadent.
Step 5: Bake
Pour your luscious batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The aroma in your kitchen will be pure chocolate magic!
Step 6: Cool and Remove from Pan
Let the cake cool in the pan for 10–15 minutes so it sets up and becomes easier to handle. Then, invert it onto a wire rack and let it cool completely before glazing. Patience is tough right now, but it pays off!
Step 7: Make the Chocolate Ganache Glaze
In a small saucepan, heat the heavy cream until it’s just simmering. Pour it over the chocolate chips in a heatproof bowl and let sit for 2–3 minutes. Stir until smooth and glossy, then add the butter and vanilla, mixing until the ganache is completely blended and shiny.
Step 8: Glaze the Cake
Let the ganache cool slightly until it’s thick but pourable, then drizzle or spoon it over the cooled cake, letting it cascade down the sides. This is the finishing touch that transforms your Brick Street Chocolate Cake into a bakery-worthy masterpiece.
How to Serve Brick Street Chocolate Cake
Garnishes
Dusting your finished cake with a touch of powdered sugar, chocolate shavings, or even some fresh berries can take things to the next level. For an elegant presentation, try a few sprigs of fresh mint or a handful of toasted hazelnuts scattered over the ganache. The contrast in color and texture is as beautiful as it is tasty!
Side Dishes
This cake is a star all on its own, but pairing it with lightly sweetened whipped cream or a scoop of vanilla or coffee ice cream is a classic move. For a more grown-up experience, offer cups of strong coffee, espresso, or even a glass of dessert wine on the side.
Creative Ways to Present
Slice Brick Street Chocolate Cake into thick, generous wedges and arrange on a vintage cake stand for that bakery feel. For parties, cut the cake into small squares, drizzle with ganache, and stick in decorative toothpicks or mini forks for a fun, bite-sized treat. You can even layer leftover slices in parfait glasses with whipped cream and berries for a chocolate trifle twist!
Make Ahead and Storage
Storing Leftovers
Brick Street Chocolate Cake holds up beautifully for several days. Simply wrap the cake tightly in plastic wrap or foil and store at room temperature for up to three days. If your kitchen is especially warm or humid, stash it in the fridge to keep it fresh and moist.
Freezing
If you want to save your cake for a later celebration, it’s freezer-friendly! Let it cool completely (without ganache), wrap well in plastic and foil, and freeze for up to two months. Thaw overnight in the refrigerator before glazing and serving for best results.
Reheating
To bring your cake back to life, simply let any refrigerated or frozen slices come to room temperature before serving. If you prefer a slightly warm piece, pop it in the microwave for 10-15 seconds. A bit of warm ganache (if you have extra) never hurts for an extra chocolatey experience!
FAQs
Can I use Dutch-process cocoa instead of regular cocoa powder?
Absolutely! Dutch-process cocoa will give you an even deeper, smoother chocolate flavor and a darker color. Just make sure your baking powder is fresh, as it helps with leavening in this recipe.
What if I don’t have buttermilk?
No worries! You can substitute with 1 cup of milk plus 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using for a similar moist texture and subtle tang.
Is there a way to make Brick Street Chocolate Cake gluten-free?
Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. The result will be slightly different in texture but still utterly delicious and moist.
Can I use a different pan if I don’t have a bundt pan?
Certainly! You can bake this cake in a 9×13-inch pan or two 9-inch round pans. Adjust your baking time to about 30–35 minutes, and keep an eye on doneness with a toothpick.
Will the coffee flavor be noticeable?
Not at all! The coffee simply intensifies the chocolate flavor without adding a distinct coffee taste, making your Brick Street Chocolate Cake extra rich. Feel free to use hot water instead if you prefer no coffee at all.
Final Thoughts
This Brick Street Chocolate Cake truly is a chocolate lover’s dream—simple to make yet totally spectacular on the table. Once you’ve tried it, you’ll see why it’s a favorite in so many families. Gather your ingredients and treat yourself to a slice (or two); you’ll be so glad you did!
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Brick Street Chocolate Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent richness of this Brick Street Chocolate Cake. Moist, tender, and intensely chocolatey, this bakery-style cake is topped with a luscious chocolate ganache glaze for the ultimate chocolate lover’s delight.
Ingredients
Main Cake Ingredients:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup hot water or freshly brewed coffee
- 2 large eggs
- 2 teaspoons vanilla extract
For the Chocolate Ganache Glaze:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Mix Dry Ingredients: In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add Wet Ingredients: Mix in buttermilk, oil, eggs, and vanilla. Stir in hot water or coffee until combined.
- Bake: Pour batter into the pan and bake for 45–50 minutes. Cool before removing from pan.
- Make Ganache: Heat cream, pour over chocolate chips, add butter and vanilla. Stir until smooth.
- Glaze Cake: Pour ganache over the cooled cake. Allow to set before serving.
Notes
- Coffee enhances the chocolate flavor but can be replaced with hot water.
- The cake tastes even better the next day when stored tightly wrapped at room temperature or in the fridge.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
