Brick Street Chocolate Cake

Sometimes, you just need a chocolate cake that’s unapologetically rich, decadent, and completely over-the-top. That’s where Brick Street Chocolate Cake comes in. This Southern classic is famous for its ultra-moist crumb, deep cocoa flavor, and thick chocolate glaze that drips down the sides like pure velvet. It’s the kind of cake that makes everyone at the table stop talking after the first bite—because they’re too busy savoring.

Why You’ll Love Brick Street Chocolate Cake

This isn’t just a chocolate cake. It’s the chocolate cake. Dark, fudgy, and loaded with cocoa, it’s the perfect dessert for any occasion—birthdays, potlucks, Sunday dinners, or just because you’re craving something spectacular. You don’t need any fancy ingredients or special techniques, either. Everything comes together in one bowl with pantry staples, and the results are bakery-worthy.

Chef’s Pro Tips for Perfect Results

• Use good cocoa powder. High-quality unsweetened cocoa makes all the difference in flavor.
• Don’t overmix. Once the flour is added, mix just until combined to keep the cake tender.
• Check doneness early. This cake is moist by nature; a few crumbs on a toothpick is perfect.
• Cool before glazing. Pouring the glaze on too soon can make it slide right off.
• Let the cake rest. Like most chocolate desserts, it tastes even better the next day.

Ingredients

For the Cake:

1. All-purpose flour

2. Unsweetened cocoa powder

3. Granulated sugar

4. Baking powder

5. Baking soda

6. Salt

7. Eggs

8. Buttermilk

9. Vegetable oil

10. Hot water or hot coffee (enhances chocolate flavor)

11. Vanilla extract

For the Glaze:

12. Unsalted butter

13. Unsweetened cocoa powder

14. Powdered sugar

15. Milk

16. Vanilla extract

Instructions

1. Preheat oven to 175°C (350°F). Grease and flour a Bundt or tube pan.

2. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.

3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Slowly pour in hot water or coffee, stirring until batter is thin but combined.

4. Pour batter into prepared pan. Bake 50–60 minutes, checking at 45 minutes. A toothpick should come out with a few moist crumbs.

5. Cool cake in pan 10 minutes, then turn onto a wire rack and cool completely.

6. Make glaze: In a saucepan, melt butter with cocoa. Stir in powdered sugar, milk, and vanilla until smooth and pourable.

7. Pour warm glaze evenly over cooled cake. Let set slightly before slicing.

Texture & Flavor Secrets

The hot liquid in the batter blooms the cocoa, intensifying its flavor. Buttermilk keeps the crumb tender and moist, while the oil prevents it from drying out. The glaze is silky, rich, and seeps into every curve of the cake for pure chocolate indulgence.

How to Serve Brick Street Chocolate Cake

• Classic style: Just a thick slice with a glass of cold milk.
• Dessert table centerpiece: Dust with cocoa powder or add fresh berries for color.
• A la mode: Warm a slice and top with vanilla ice cream for a restaurant-style treat.

Creative Leftover Transformations

• Chocolate trifle: Layer chunks of cake with whipped cream and fruit.
• Cake pops: Crumble cake with frosting, roll into balls, and dip in chocolate.
• Breakfast treat: Toast a slice lightly and spread with peanut butter.

Additional Tips

• If using coffee instead of water, it won’t make the cake taste like coffee—just deeper chocolate.
• Sift cocoa powder to avoid lumps in batter and glaze.
• Store cake tightly wrapped to keep it from drying out.
• Double the glaze recipe if you like it extra drippy.

Make It a Showstopper (Presentation Ideas)

Serve on a cake stand with chocolate curls sprinkled on top. Add a few fresh raspberries or strawberries around the base for a pop of color. For an extra dramatic look, pour additional glaze tableside before serving.

FAQ’s

1. Can I make this without buttermilk? Yes—substitute with milk and a splash of vinegar or lemon juice.
2. Can I use Dutch-process cocoa? Absolutely—it will give a deeper, less acidic flavor.
3. Can I make this in a regular cake pan? Yes, but reduce baking time slightly and check early.
4. Can I freeze this cake? Yes—wrap tightly and freeze for up to 2 months without glaze.
5. How do I keep it from sticking to the pan? Grease well and dust with cocoa instead of flour for a seamless look.
6. Is the glaze thick or thin? It’s pourable but sets slightly as it cools.
7. Can I add chocolate chips? Sure—fold in 1 cup for extra richness.
8. How long does it last? Up to 4–5 days covered at room temperature.
9. Can I use margarine instead of butter in the glaze? Butter gives the best flavor, but margarine works in a pinch.
10. Can I make cupcakes with this batter? Yes—adjust baking time to 18–20 minutes.

Conclusion

Brick Street Chocolate Cake is a chocolate lover’s dream come true—rich, moist, and utterly indulgent. Whether you serve it at a family dinner or bring it to a special occasion, this cake never fails to impress. With its deep cocoa flavor and glossy glaze, it’s bound to become a go-to recipe in your dessert collection.

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Watch How To Make Brick Street Chocolate Cake