Name: Brick Street Chocolate Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 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; 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

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Craving a chocolate dessert that steals the show? This Brick Street Chocolate Cake is the ultimate Decadent Chocolate Dessert, boasting a rich, fudgy texture, intense cocoa flavor, and a glossy ganache topping that’s pure indulgence. Perfect for birthdays, holidays, or any day you need a chocolate fix, this cake is surprisingly easy to make yet delivers bakery-worthy results. With Brick Street Chocolate Cake, every bite is a celebration of rich, melt-in-your-mouth goodness.

Why You’ll Love Brick Street Chocolate Cake

I’m head over heels for this Brick Street Chocolate Cake because it’s a show-stopping Decadent Chocolate Dessert that’s both approachable and unforgettable. Its dense, moist crumb and silky ganache make it a crowd-pleaser for any occasion, from casual gatherings to festive celebrations. Made with pantry staples, it’s budget-friendly and requires no fancy skills—just a love for chocolate. Versatile and universally adored, this cake will have everyone asking for seconds (and the recipe!).

Ingredients for Brick Street Chocolate Cake

Here’s what you’ll need for Brick Street Chocolate Cake (serves 12):

2 cups all-purpose flour
¾ cup unsweetened cocoa powder (high-quality)
2 cups granulated sugar
3 large eggs
1 cup buttermilk
¾ cup unsalted butter, melted
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
¾ cup hot coffee (or hot water)
8 oz semi-sweet chocolate, chopped (for ganache)
¾ cup heavy cream (for ganache)

Equipment

9-inch round cake pan or bundt pan
Mixing bowls
Whisk or electric mixer
Small saucepan
Wire rack
Measuring cups and spoons

Ingredient Tips

Cocoa Powder: High-quality unsweetened cocoa (e.g., Ghirardelli) enhances flavor.
Buttermilk: No buttermilk? Mix 1 cup milk with 1 tbsp white vinegar and let sit 5 minutes.
Hot Coffee: Deepens chocolate flavor without a coffee taste; hot water is a fine substitute.
Chocolate: Use semi-sweet chocolate bars for smoother ganache; avoid chips if possible.
Butter: Melted unsalted butter ensures a rich, tender crumb.

Directions for Brick Street Chocolate Cake

Let’s bake this irresistible Brick Street Chocolate Cake!

Preheat and Prep

I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan with butter, then lightly dust with flour to ensure easy release.

Mix the Batter

In a large bowl, I whisk 2 cups flour, ¾ cup cocoa powder, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt. In another bowl, I use a mixer to beat 2 cups sugar, 3 eggs, and 2 tsp vanilla extract until light and fluffy, about 2 minutes. I add ¾ cup melted butter and 1 cup buttermilk, mixing until smooth. Gradually incorporate the dry ingredients, then slowly stir in ¾ cup hot coffee (or water) until the batter is glossy and well-combined.

Prepare the Pan

I pour the batter into the prepared pan, gently shaking to level it and tapping to remove air bubbles for an even bake.

Bake the Cake

I place the pan on the center oven rack and bake the Brick Street Chocolate Cake for 45–55 minutes, until a toothpick inserted in the center comes out clean. I let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, ensuring a firm structure.

Make the Ganache

In a small saucepan, I heat ¾ cup heavy cream until just simmering, then pour it over 8 oz chopped semi-sweet chocolate. After letting it sit for 1 minute, I stir until the ganache is smooth and glossy. I drizzle it generously over the cooled cake for a stunning, glossy finish.

Serve

I slice the Brick Street Chocolate Cake into generous wedges and serve with a scoop of ice cream or a dusting of powdered sugar, ready to delight every chocolate lover.

Nutrition

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: ~420 kcal per serving (with ganache)
Macros per Serving: 55g carbs, 6g protein, 20g fat, 2g fiber

Variations for Brick Street Chocolate Cake

Try these twists on Brick Street Chocolate Cake:

Mocha Magic: Add 1 tsp espresso powder to the batter for a deeper Decadent Chocolate Dessert.
Extra Chocolate: Mix in ¾ cup semi-sweet chocolate chips for bursts of melty goodness.
Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly Decadent Chocolate Dessert.
Berry Bliss: Top with fresh raspberries or strawberries for a tart, vibrant contrast.
Nutty Crunch: Sprinkle chopped hazelnuts or pecans over the ganache for texture.

Serving Ideas:

Pair with Layla Cooks’ Pumpkin Spice Latte for a cozy, indulgent treat.
Serve with vanilla ice cream or whipped cream for a classic Decadent Chocolate Dessert experience.
Offer at a gathering with strong coffee or a bold red wine for sophistication.

Storage

I store leftover Brick Street Chocolate Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week to maintain freshness. For freezing, I wrap slices or the whole cake (without ganache) tightly in plastic wrap and foil, storing for up to 3 months. I thaw at room temperature and add fresh ganache before serving, dusting with powdered sugar or adding fresh berries to refresh the presentation.

Serving Tips

Presentation: Display Brick Street Chocolate Cake on a cake stand to showcase its glossy ganache.
Garnish: Add fresh berries, a sprinkle of cocoa powder, or edible flowers for extra flair.
Pairing: Enjoy with a robust coffee, red wine, or cold milk to complement Brick Street Chocolate Cake.
Temperature: Serve at room temperature for the fudgiest, most tender texture.
Portion Size: One slice (1/12 of cake) per person for a rich, satisfying treat.

FAQs About Brick Street Chocolate Cake

Here are answers to some common questions about this recipe:

Can I make this cake without buttermilk?
Yes! Just mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.

Can I use Dutch-process cocoa?
Absolutely, but you may need to adjust the leavening slightly depending on the brand.

Can I freeze this cake?
Yes! Freeze slices or the whole cake (without ganache) wrapped tightly. Thaw and frost before serving.

Can I use a different pan?
Yep—a 9×13 works, or divide the batter between two 8-inch rounds for a layer cake.

Is this cake super sweet?
It’s rich and chocolate-forward, not cloyingly sweet—perfectly balanced by the ganache.

Can I add chocolate chips?
Definitely! Stir in ½ to 1 cup for little bursts of melty chocolate throughout.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend. Just be sure not to overmix.

How do I keep the cake moist?
Don’t overbake, and be sure to store it in an airtight container.

Can I use sour cream instead of buttermilk?
Yes! It’ll be slightly thicker and even richer in texture.

Is the ganache necessary?
It’s not required, but highly recommended. It takes this cake from great to unforgettable.

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Conclusion

If you’re ready for the richest, most decadent slice of chocolate cake you’ve ever made at home, Brick Street Chocolate Cake is calling your name. With its dreamy texture, deep cocoa flavor, and that glossy ganache finish—it’s a Decadent Chocolate Dessert dream come true. So preheat that oven and break out the whisk. This cake is about to become your new favorite go-to for every occasion worth celebrating—or just a night that needs a little chocolate.