Brick Street Chocolate Cake
A decadent and moist chocolate cake layered with creamy chocolate frosting, perfect for birthdays, celebrations, or any chocolate lover’s treat.
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
For the 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 oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla extract.
- Gradually add wet ingredients to dry ingredients, mixing until combined.
- Carefully stir in boiling water (batter will be thin).
- Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then salt, vanilla, and heavy cream. Beat until smooth and fluffy.
- Frost the cooled cakes and assemble layers. Decorate as desired.
Notes
- Use high-quality cocoa powder for the best chocolate flavor.
- Allow cake to cool completely before frosting to avoid melting.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.