BRICK STREET CHOCOLATE CAKE




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The luscious Brick Street Chocolate Cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top decadent! Perfect for the holiday dessert table and so easy to make. This cake is by far the most popular recipe on this website! (Read more about how I discovered the famous Brick Street Chocolate Cake, or scroll to the bottom for the recipe.)
This luscious chocolate cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top. Bake this in a tube pan, let it cool completely.

Fill the center hole with ganache icing first, then pour the rest over the top, let it cascade down the sides. Yeah. There’s cocoa in that ganache. Cocoa in the cake. Also chocolate pudding and chocolate chips.
Chocolate on steroids. If you’re looking for the best chocolate cake recipe, this is by far the best one I’ve made.
Famous Brick Street Chocolate Cake. Everything you dream of: rich, dense chocolate cake. Surprise ingredients. And to-die-for ganache icing.

Ingredients
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
  • 1 cup baking cocoa, sifted
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream (more or less for consistency)

Instructions
Cake:
  1. Preheat CONVECTION OVEN ONLY to 350°.
  2. Beat sugar, butter & vanilla in large bowl.
  3. Beat in eggs.
  4. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
  5. Stir in semi-sweet chocolate chips.
  6. Pour into greased tube pan.
  7. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
  8. Cool cake completely before icing.
  9. Chocolate Icing:
  10. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  11. Remove from heat.
  12. Stir in one cup cocoa.
  13. Stir in powdered sugar, sifted.
  14. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  15. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.
Notes
Bake in convection oven only. This does not work in a traditional oven.

I bake this Brick Street cake in a two-piece, round, metal angel food cake pan, also called a tube pan in some places. There is a hollow tube going up the center of the pan. It measures 9.5" across at the top and 8" across at the base and is 4.25" high. It is by Ecko. The bottom and center hollow tube are one piece and lift up and out of the sides of the pan. Unfortunately there aren't standard size baking pans around the world, making it difficult, but I hope this gives you a good idea. Many others have baked this in a large bundt pan as well, with good success.

If dry pudding mix isn't available to buy in your country, here is a recipe for a dry pudding mix http://momsneedtoknow.com/how-to-make-homemade-chocolate-pudding/ Just use 1/2 cup of this mix in place of the instant pudding mix. (Do not make the mix into pudding, just use 1/2 cup of the dry pudding mix.)

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