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brick-street-chocolate-cake--aka-best-chocolate-cake-ever--_feature

Brick Street Chocolate Cake

This legendary bakery-style chocolate cake features an incredibly moist crumb, intense chocolate flavor, and dense fudge-like texture that's become the gold standard for chocolate enthusiasts. With its perfect balance of rich cocoa, buttermilk for tenderness, and unique mixing method, it delivers bakery-quality results perfect for celebrations or indulgent chocolate cravings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Method
 

Instructions
  1. Preheat oven to 350°F. Generously grease a bundt pan and dust with cocoa powder.
  2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients, mixing until just combined (do not overmix).
  5. Slowly pour in boiling water while mixing on low speed until batter is smooth and uniform.
  6. Pour batter into prepared pan and bake 45-55 minutes until toothpick comes out with few moist crumbs.
  7. Cool cake in pan 15-20 minutes before inverting onto wire rack to cool completely.
  8. Heat cream until steaming, pour over chocolate chips and butter, let sit 2 minutes, then whisk smooth and add vanilla.
  9. Drizzle cooled cake with chocolate glaze and optionally dust with powdered sugar before serving.

Notes

Use spoon-and-level method for flour measurement; room temperature ingredients mix better; don't overmix batter; test for doneness with moist crumbs on toothpick; cake tastes better the next day as flavors develop.