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Through Her Looking Glass

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.)

Famous Brick Street Chocolate Cake. Everything you dream of in a rich, dense chocolate cake. Secret ingredients. And a to-die-for ganache frosting.

Hey folks – we’re having a par-tay here today. Yeah. And you’re invited! So grab your party hat! Today we’re having cake to celebrate the one year anniversary of Through Her Looking Glass. Uh huh. I know.

Never really thrown a party for myself. (But it’s really for the blog, right?) Not exactly Miss Manners etiquette and all, but now that I’m really getting into it, let’s just DO this. We’re having cake. Chocolate cake. Brick Street Chocolate Cake.Everytime a bell rings is a delightful true story about a little boy who likes to play a special game.Parties call for cakes and laughs. Here’s a throwback chuckle: my very first Through Her Looking Glass post last fall:

Everytime a Bell Rings

(Hope you smiled.) And now let’s talk cake.

An excellent chocolate cake recipe’s like the little black dress. (Or suit.) Important to have in the wardrobe (recipe box) when the occasion arises. Not like you’ll need it every day or even every week, but there when you need it. Yes, that’s exactly how I feel about this luscious chocolate cake.

So I’ve been on a quest for some time (years) to find the perfect chocolate cake recipe. Dense and rich. With a to-die-for ganache icing. And not too many crazy steps to put it together. Yeah.

Thought I found that recipe a few years ago. There was a chocolate cake recipe I really loved. But then I found this easy recipe for Brick Street Chocolate Cake. Truthfully, it found me.

I’ll tell you how. A friend who happens to be quite a wonderful baker in the south messages me, says she has a chocolate cake recipe to-die-for and I should put it on the blog.

Says it will make me famous.

Well I’m all about celebrity (snicker), so I message back, say…

“Bring. It. On. Sister!”

And she says, “Catch is, gotta bake it in a convection oven.”

So my spirits plummet fast because I don’t have a convection oven. (Not even in my stainless-steel fully equipped second kitchen with the copper range hood.) Just kidding. Still dreaming on that… So I message back, say: “Bummer, I’m plumb out o’ luck. Haven’t got one.”

And she says:”Then find one. It’s just that good. I’m sending the recipe.”

Famous Brick Street Chocolate Cake. Everything you dream of in a rich, dense chocolate cake. Secret ingredients. And a to-die-for ganache frosting.

So here’s an example of a blessing in disguise. (Very disguise.) Lo and behold several months after that conversation my oven actually bites the dust. And we have to replace it. With her words still echoing, I choose an oven with a convection feature.

Well I’m just so glad we did. (And so are you.) Because now you have this awesome recipe too. And if you don’t have a convection oven to bake it in like me, well then… you’ll just have to find one!

IMPORTANT UPDATE!!! Great news, the Brick Street Chocolate Cake recipe has now been adapted for baking in a regular, conventional oven. Click HERE for the recipe!

Famous Brick Street Chocolate Cake. Everything you dream of in a rich, dense chocolate cake. Secret ingredients. And a to-die-for ganache frosting.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.

(And I’ve made a lot of chocolate cakes.)

Famous Brick Street Chocolate Cake. Everything you dream of in a rich, dense chocolate cake. Secret ingredients. And a to-die-for ganache frosting.

The recipe for Brick Street Chocolate Cake comes from Brick Street Cafe in Greenville, South Carolina. I lived in Greenville for many years and dined at Brick Street Cafe on several occasions.

It’s a lovely downtown restaurant on the west end housed in a former brick mill, hence the name.

So if you happen to be in town, buy a slice of this decadence for $5. Or the whole luscious cake for $25. (Or like me: save the plane fare and bake your own.)

This delicate flavored Old-Fashioned Burnt Sugar Chiffon Cake Recipe is an original family recipe, legend in our house growing up. Step by step directions.

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 manufactured 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.

IMPORTANT UPDATE!!! Excellent news, the Brick Street Chocolate Cake recipe has now been adapted for baking in a regular, conventional oven. Click HERE for the recipe!

Yields 1

Famous Brick Street Chocolate Cake

Famous Brick Street Chocolate Cake. Everything you dream of: rich, dense chocolate cake. Surprise ingredients. And to-die-for ganache icing.

20 minPrep Time

60 minCook Time

1 hr, 20 Total Time

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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:
  9. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  10. Remove from heat.
  11. Stir in one cup cocoa.
  12. Stir in powdered sugar, sifted.
  13. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  14. 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.)

7.8.1.2
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https://www.throughherlookingglass.com/brick-street-chocolate-cake/

Famous Brick Street Chocolate Cake. Everything you dream of in a rich, dense chocolate cake. Secret ingredients. And a to-die-for ganache frosting.

Brick Street Chocolate Cake

You may also like: Brick Street Chocolate Cupcakes

Brick Street Chocolate Cupcakes: everything you love about the decadent Famous Brick Street Chocolate Cake, but in cupcake form. Individual rich, dense chocolate cupcakes with thick, chocolate ganache frosting.

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Comments

  1. Bresca says

    I had a chance to try this amazing chocolate cake this past weekend at our church's "Festival of Gifts" -- thanks, Allie for sharing this gift! (The cake and the recipe and your time putting it together so beautifully!) It is some SERIOUS chocolate, dense and moist. A little goes a long way! If you love dark chocolate, you'll love this cake.
    Reply

    • Allie says

      Hey thanks friend, glad we could share that cake together. Maybe next year you'll do a hum-whistle at the festival again. (!)
      Reply

      • Kathleen Spencer says

        Hi Allie. I see in the recipe it says to bake it in a Convection Oven. Is there a way to bake it in a regular oven?
        Reply

        • Allie says

          Good news Kathleen, recipe has been adapted for baking in a regular oven. See post here: http://throughherlookingglass.com/conventional-ove…t-chocolate-cake/ Enjoy!
          Reply

          • Felisa says

            Hi Allie, the link to the recipe for baking in a regular oven says "file not found". Can you fix this? Thanks so much.

          • Allie says

            Felisa, I'm really glad to know this, thank you. Weird thing is -- when I went in to fix it, the correct link is in there on my end. I'm not sure why it's saying file not found. Here's the link to the Brick Street Cake for regular oven: http://throughherlookingglass.com/conventional-oven-brick-street-chocolate-cake/ Happy baking!

          • Rita says

            I made this cake the other night. I followed the traditional oven recipe. I have to say a million thanks. This is the best cake I have ever eaten. I wish I could attach the pic of my finished product. This is my new go to recipe. Husband and friends say I'm never allowed to buy a cake again.

          • Allie says

            Hi Rita - Thanks so much for dropping by and letting me know about your cake! So glad everyone enjoyed it. I wish I could see it too. If you want to send the pic.to allieg8or37@gmail.com I would love to see it. But I really wish you could attach the pic. here so that everyone can see it. I'm making this cake for my sister's birthday this weekend. Can't wait! Happy Thanksgiving to you and your family.

          • Kaitlyn says

            Do you just have to grease the oan or should I be flouring the pan as well? I saw you mentioned that if you use a bundt pan to dust. Is this suggestion the same if using a tube pan?

          • Diana says

            Hi! By 2-piece 9 inch cake pan, do u mean two cake pans? I'm confused because your cake looks really tall there. Is it a round 9 by 3 inch cake pan?

          • Allie says

            Hi Diana - No, I mean a tube cake pan that that has a tube coming up the center. My tube pan come in 2 pieces. The bottom and the tube part nest inside the rest of the pan. So when I remove the cake from the pan, I loosen all the side edges with a sharp knife, the lift out the cake by the center tube. Then loosen the bottom edges and around the center tube with a sharp knife before I turn it out. Describing cake pans can be confusing, I hope you know the kind of cake pan I am talking about now. Let me know if you don't, and I'll send a picture to your e-mail. Unfortunately I can't include a pic. here in the comments.

          • Anne Hernandez says

            Hi Allie, this cake looks AMAZING! Would a bundt pan work for it? I have nearly every kind of baking pan (even some commercial grade ones from Chicago Metalic), but a tube pan is one that I don't have. PLEASE tell me a bundt will work so I don't have to buy one. more. baking. pan. I think it would make my husband happy, too. ;-)

          • Allie says

            Hi Anne- I do think a bundt pan would work as many people have reported they baked it in a bundt pan successfully. I have not baked it in a bundt pan myself. I would be especially careful to grease the bundt pan very well in every nook and cranny and dust it liberally with flour. Or even better, cocoa powder. I hope you have a perfect success and a wonderful Brick Street chocolate cake!!! Happy baking!

  2. Ramona W says

    Congratulations on one year of blogging. You have an amazing blog! I would love a big thick slice of this cake... even now at 6am :) Wishing you continued success! ~ Ramona :)
    Reply

    • Allie says

      Hey Ramona, I've loved meeting you on this blog journey. Love your new blog name Kitchen Simmer! It just fits!!!! Many thanks for the well wishes!
      Reply

      • Marilu says

        I made this for a bunch of hungry college age kids. Instant hit! My whole house smelled like chocolate. It was so amazing! Thank you for sharing.
        Reply

  3. Gaila says

    Oh my, Allie, this cake looks amazing, my mouth is watering, just thinking of grabbing a piece of this cake! I am going to bake this week! Happy anniversary!
    Reply

    • Allie says

      Thanks Gaila, have loved meeting you on this journey. Congratulations on your one- year blog anniversary yesterday. It's a big milestone and one to celebrate! With soups....or chocolate cake!
      Reply

  4. Ellen says

    ??happy birthday thlg?? This cake is to die for! So glad you found Your convection oven! Keep up the wonderful blog posts! Congratulations.
    Reply

          • Allie says

            Hi Rebecca, the Brick Street Chocolate Cake recipe has now been adapted for baking in a regular, conventional oven. You can see the recipe here: http://throughherlookingglass.com/conventional-ove…t-chocolate-cake/ Happy Baking!

          • Rie says

            Confused sorry. So I set my convection to 350 which will change to 325 or do I set it for 375 which will change it to 350. Am I over thinking this?

          • Allie says

            Hi Rie, if you bake it in a convection oven, just set the temperature to 350° and you're good. The recipe has now been updated for a regular oven too, use the following link if you prefer. http://throughherlookingglass.com/conventional-oven-brick-street-chocolate-cake/ Happy baking, I hope you love this cake!

  5. Sheryl says

    Wow! What a cake! I got to try it too and LOVED it! I also got a new oven with a convection setting. I think the stars have aligned for a reason here. :-) If nothing else I can wallpaper my house with pictures of this gorgeous cake. Happy Anniversary! Here's to many more years to come!
    Reply

    • Allie says

      So glad you like this cake Sheryl. We'll have to think up some excuse to whip up another one soon! Otherwise we might get stuck wallpapering. (Perish the thought.)
      Reply

    • Allie says

      Hey Michelle - thanks so much for dropping by the party today. Wish I could give you a real slice of this cake. Thankful we're on this journey together, and also for your kindness (and help) to me as a new blogger. I always enjoy visiting your beautiful site, learning new things and getting great recipes.
      Reply

  7. Simone says

    Happy Anniversary! I enjoy your blog so much and the recipes aren't too bad either! May you have many more years of 'blogging' and making our days so much better because of it!
    Reply

    • Allie says

      Dear Simone, thank you so much for coming along on this journey. Also for your kind, encouraging comments along the way. Means a lot to me. xo
      Reply

  8. Susie Mandel says

    Happy Anniversary!!! So incredibly proud of and glad for you. :) I'm with Sheryl...until I get that convection oven, I can paper my walls with pictures of that beautiful creation. Yummmm!!!
    Reply

  9. Julie says

    Happy Birthday THLG!!! What wonderful things you have brought into our lives!! Delicious recipes, belly laughs, tear-jerking anecdotes and countless creative ideas :). Thank you, Allie...for it all flows from out of beautiful YOU. Here's to lots more of the same!! xo
    Reply

    • Allie says

      Awwww....what to say? What a sweet, sweet comment. Thank you Julie. That should about carry me through another year.... :)
      Reply

  10. Kristen Chidsey says

    Allie, I can not believe you are only 1 year old in blogging!! You are INCREDIBLE and have grown so much this year! I love following you and feel like blogosphere friends! Congrats and gimme a fork to help you dig into this cake!!
    Reply

    • Allie says

      You're kind Kristen! I've definitely learned so much from you and your blog, and thankful for our friendship across the miles! Would love to share a piece of this cake with you.
      Reply

  11. Tracy says

    Happy, Happy Anniversary to you and THLG!!!??? I am so fortunate to have been able to take a back seat on your blogging journey. You have taught me so much about blogging and life! Thank you my friend!!You have given many people the chance to get to know you and your beautiful family. We have all laughed, cried and learned a lot from you and your wonderful stories. We now also have a good size collection of fantastic recipes.? So thank you again for all that you give. I wish you many more very successful years with THLG! Now I am ready for a piece of that decadent chocolate cake. All I can say is WOW! Love you!
    Reply

    • Allie says

      Good thing you have a convection oven, huh? :) Funny. Thank you for the good wishes friend, it's a fun day around here. Even got some flowers from Jon! Feels like my birthday!!!! Thanks so much for coming along on this journey with me. It's taken some side and dirt roads along the way, but sometimes that's the best view, huh? So appreciate your kindness and encouraging comments along the path. xo
      Reply

    • Allie says

      Misty eyed here, friend. Didn't have any idea the journey ahead when I asked you nearly eighteen months ago if you thought I could start a blog. You answered just five words, "You would rock a blog." Don't know that I've rocked it, but incredibly thankful for all your help/advice on the journey. YOU rock. And thank you. Inspired by your beautiful blog. xo
      Reply

    • Allie says

      Thanks so much Marye, and I agree. We had to pay a little more for the convection feature, but it's already paying off !!!
      Reply

    • Allie says

      Hey thanks Karen, I've so loved meeting you on this journey. Was just thinking that if it weren't for blogging, we wouldn't have met. I so enjoy following your adventures on the homestead with your boys and the animals. Hope you all enjoy this cake at your house! I know you love to freeze things. I haven't tried freezing this cake yet, but I've been thinking it would be a great one to freeze and have a few on hand. Then pull it out, ice with the ganache. Because you just never know when you might need a chocolate cake! :)
      Reply

    • Allie says

      Thank you love. We didn't really know what this journey would look like, but so thankful for all your support, encouragement (and sampling) along the way. xoxo
      Reply

  17. Marilyn Sylvester says

    Wow! It's been a year already?!? Happy Anniversary, Allie! You're doing a great job! Thanks for the awesome recipes and those stories! I just have to remember to read your stories with Kleenex nearby and prior to applying makeup. They are memorable! Thank you!
    Reply

  18. Shashi at RunninSrilankan says

    Dear Allie - Happy Happy 1 Year Blogiversary! I am surprised to learn you've been blogging for only a year as you are such a pro! And now to this cake - this is the ultimate chocolate cake - wow - and I cannot stop looking at that ganache topping - so perfectly thick - this is a thing of beauty! Thanks so much for sharing this lucsious and decadent cake - Wow! Simply Wow! Oh and you said party? Well, a party needs people - so I'm on my way over! :)
    Reply

    • Allie says

      Dear Shashi, some mornings I look up at the door, practically expect you to walk through. You've promised me some visits, sister. :) Thanks for all you do to brighten my day, I so enjoy visiting your blog. It's a joy to be friends with you, aside from the blogging. So grab some cake and let's party!!!
      Reply

      • Shashi at RunninSrilankan says

        Allie you are so so sweet! You never know I might end up doing just that - though your boys would not wanna share their cake - I know I wouldn't wanna share any if I were them! It's an honor and joy being friends with you too! And seriously - one year only??? Am blown away!!! I cannot wait to see you soar even higher this next year!
        Reply

  19. Christy Smith says

    What a year of amazing recipes, funny anecdotes and heart moving stories! Allie I am so proud to call you cousin and friend. Your gumption with THLG has inspired me. Thank you for blessing my life and many others with the leap of faith adventure you began one year ago!
    Reply

    • Allie says

      Dear Christy, thank you so much for your kind words. I love doing THLG. And I so appreciate your being part of this, your many prayers and encouragement. (Also love the word gumption.) xoxo
      Reply

  20. Tony Molica says

    Oh my, I had this cake. It was delicious. (I was looking for my Frangelica or Creme e Cassis to add on top. It's the European in me I guess.) This recipe is a keeper....
    Reply

  22. Jonathan says

    This chocolate cake is a delicious way to finish off any dinner! It's moist, rich, and loaded down with frosting. It's a chocolate lovers dream come true!
    Reply

  23. Barbara B. says

    I can't believe it has been a year already since this world wide endeavor catapulted into the Blogisphere of infinity!!!! The only worthy tribute to celebrate such a tremendous occasion would have to be the most decadent, succulent, forbidden dessert in all the world as this --must be to die for.....death by Chocolate.sounds great to me!! Allie, you deserve all the Kudos for your inspiration, tender and loving thoughts, heartfelt messages, uplifting God-provoking tales, and mouth watering recipe, bless You for super writing ability to effect such emotion and devotion from All your readers. Thank you for everything, and may the blogs continue to bring us so much enjoyment and inspiration to help to lift us from the daily difficult trials that beset everyone!!! Love you XOXO
    Reply

    • Allie says

      Thank you so much for such kind words, Barbara. It's hard to believe a whole year has gone by, isn't it. Hope we get to eat some of this chocolate cake together some day....yes, death by chocolate sounds delicious. I'm so glad this blog has brought you joy....Love you back! allie xo
      Reply

    • Allie says

      Awww...thanks Cynthia, it's been such a fun day celebrating around here. So glad to have "met" you on this journey. :)
      Reply

  25. Carina says

    Congratulations Allie!! ?? What an accomplishment to have created such a beautiful and successful blog, and in only a year! ??✨?? Certainly an accomplishment Worthy of a beautiful cake baked in a convection oven (and the overuse of emojis, just this once) ? XOXO
    Reply

    • Allie says

      Ha ha. Love your emojis Carina, that made me laugh. My brother and I were just talking about how irritating emojis can be, especially when our children are texting for us in the car and they happen to add 40 or 50 to a message. Grrrrr....and downright embarrassing. Necessitating a later text to the receiver that says basically..."My kid was texting for me. Please excuse the emojis!!!" Kids, they keep us humble. So too funny to find your emojis here this morning. This is has been a fun journey together, have so enjoyed your blog also. It always makes me think. Thanks for the well wishes and I always love to hear from you friend. I remember we first met over "Soft Spring Rain". Have a wonderful day and weekend, hope it includes a slice of chocolate cake! xo
      Reply

      • Carina says

        Haha! Kids and emojis... so funny! Or should I say .... ??? ?? [ ;-) ] Thanks for your kind words. It has been lovely sharing this journey, and I really am so grateful we met. Have an awesome weekend!
        Reply

  26. Catherine says

    Dear Allie, Happy Blogiversary my dear!! What a gorgeous cake to celebrate with. I am thankful to have discovered your site and for your friendship. Cheers to another delicious, successful year! I cannot wait to see all the wonderufl things the new year has in store for you. xo, Catherine
    Reply

    • Allie says

      Thank you so much Catherine. You've been a real light on this journey. In this season of thankfulness.... I'm thankful for you, our friendship and your beautiful blog. You definitely inspire me, thanks for all the love, kindness and support. XOXO
      Reply

  28. Maggie says

    CONGRATULATIONS, ALLIE!!! So EXCITED for you!!! I can't believe it's been a year already! The cake looks AMAZING! It's DRIPPING with frosting! Your photos are worth a thousand words. Take time to drink in this special occasion, Allie;)! Keep moving forward. I pray there are many more successful years ahead. I can't wait to hear all about them:)! Love you!
    Reply

    • Allie says

      Dear Maggie, thanks so much, great to hear from you. Hard to believe it's been a year already. Time flies. We are enjoying this special occasion, and thanks for believing in me, also your kind words. I look forward to hearing about your upcoming trip. In my thoughts and prayers. (You) XOXO
      Reply

  29. Ann says

    It looks amazing! I'll be surprise if you are not famous yet! I'll really have to try your recipe - the chocolate cake looks so moist and I hope this will end my quest for the best chocolate cake recipe too!! :) #dishoflife
    Reply

    • Allie says

      Ann, thank you SO much for dropping by from #dishofdailylife, a treat to have you here. I don't believe I've reached celebrity status (yet), at least they haven't told me, but maybe that's a good thing. I sincerely hope you love this chocolate cake! Have a wonderful weekend!
      Reply

    • Allie says

      Hey thanks, and for coming to the party Anu!!! Have so enjoyed getting to know you and your little one, and your beautiful blog. I learn so much, love seeing all the pictures and VIDEOS!!! :) Have a beautiful weekend! Thank you for the good wishes!!!
      Reply

    • Allie says

      I know Des, I have a weakness for chocolate cake too. So glad you have that convection oven... thanks for dropping by!
      Reply

  32. Barbara Child says

    Oh my! A whole year! What an eventful year too! Thanks for all the insightful stories and delicious recipes! Don't think I'll be making this "to die for" chocolate cake (no convection oven!) but would love to taste it! Somehow, I think a small taste would be 1000 calories! Anyway, congratulations on such a successful blog! XOXO
    Reply

    • Allie says

      You are very welcome Barbara, and thank you. Sounds like I might have to bake you this cake sometime. And no, I don't think this is a low cal cake. Oh well, you con't count calories with chocolate anyway. It's against the rules. xo
      Reply

    • Allie says

      Thank you so much Lisa, it's my favorite chocolate cake ever. Thanks for dropping by and have a wonderful weekend!
      Reply

  34. Denisei says

    Allie, congrats on your blog's anniversary! It is one of my lives simple pleasures, a nice cup of tea and reading your blog. I always look forward to it. This cake looks beautiful. I might have to work on breaking my oven so I can get a new one with convection setting.
    Reply

    • Allie says

      Dear Denise, this recipe has now been adapted for a regular, conventional oven. http://throughherlookingglass.com/conventional-ove…t-chocolate-cake/ xo
      Reply

  35. Allie says

    Thank you ma'am! I love that you have a cup of tea while you read. Now about that oven. You could always do what the GE repairman told me to do with my broken oven, though I don't recommend it. He told me to take a sledge hammer to it. Not kidding, that's what he told me. It had self-locked and he couldn't open it. Crazy. Thankfully I didn't take his advice....
    Reply

  36. Eva says

    Joyeux Anniversaire chère Allie!! J'espère que tu va continuer avec le blog pour longtemps! Ce gâteau est formidable ! Il est parfait pour l'occasion! xoxo
    Reply

    • Allie says

      Thank you friend!!!! So glad to have met you on this journey...so enjoy your beautiful blog. Thanks so much for dropping in on the party...xo
      Reply

  37. Manila Spoon (Abby) says

    Congratulations on your 1st Blogiversary, Allie! Woohoo! I have no words to describe that cake - wow, wow, wow! Now I wish I could have a convection oven too so I can make this - it looks totally divine!
    Reply

    • Allie says

      Hi Marji, great question. I wish I knew the technical answer and maybe I should call the Brick Street Cafe in Greenville to ask. The friend who sent me the recipe said she tried baking it in a regular oven and it turned out soupy, and not to even bother trying it in the regular oven and wasting the ingredients. One of these days I might though, just to satisfy my curiosity too. If I find out anything more technical, I'll definitely let you know. Thanks for dropping by.
      Reply

  40. Jane says

    I am crying over the fact I do NOT have a convection over...boo hoo! I guess i just need to make a trip up to SC to give it a try.
    Reply

    • Allie says

      I'm so sorry you don't have a convection oven for this recipe, Jane. I didn't have one for years. When my regular oven finally broke recently I replaced it with a convection oven. Wonder if you have a friend who one? So you could bake the cake there and she could have a slice! (might save a plane fare!)
      Reply

    • Allie says

      Dear Jane, update! The Brick Street Chocolate Cake recipe has now been adapted to bake in a regular, conventional oven. Visit this post to get the scoop! http://throughherlookingglass.com/conventional-ove…t-chocolate-cake/ Happy baking!
      Reply

  41. jodi says

    Hi there! I live in Greenville and I am hoping your friend has the recipe for Brick Street's Sweet Potato Cake!!!! It is honestly the most delicious cake I've ever eaten! The choco cake is to die for as well!!! Thanks for sharing!
    Reply

    • Allie says

      Dear Jodi, I have heard of that delicious cake and I would love to also put that recipe here on the blog! I'll have to do some sleuthing and see if I can find it. Thanks so much for dropping by!
      Reply

  42. kathy says

    Congrats on your one yr Anniversary! I saw this on Pinterest and just knew you were connected to Greenville SC. Brick Street is one of my office'ß special treat lunch places. Do you have a recipe for their coconut cake and ultimate grilled cheese sandwich? You need to come back to Greenville to see all the growth. Can not wait to make this cake!!
    Reply

    • Allie says

      Hi Kathy, thanks for the kind words. Tho I'm kind of jealous that you get to eat Brick Street yum whenever you want. But I'll forgive you. (I'm nice like that.) You are the second person from Greenville who has commented today suggesting other recipes from Brick Street. I must get on that and do some research! I love all the wonderful things Greenville has done downtown, it's now a destination for sure! And a beautiful one too. We were just there in April for a wedding, I try to get down once a year if I can. We had dinner at Rick Erwin's Nantucket Seafood and it was delicious. I used to regularly lunch at Falls Cottage overlooking gorgeous Reedy River Falls. Of course the suspension bridge is there now, but I don't think the restaurant is called Falls Cottage anymore. It was such a quaint little place. I hope your cake turns out spectacularly! Thanks for dropping by.
      Reply

  43. Leslie says

    Any chance that a convection *toaster oven* would work? I checked the volume of a tube pan and it is equivalent to two 9x5 loaf pans. Maybe I could try one in the regular oven and one in the toaster-convection oven.
    Reply

    • Allie says

      Hi Leslie, I honestly don't know if a convection toaster oven cooks the same as a regular convection oven. I googled it but couldn't find a definitive answer. But if you decide to try it, please come back and comment to let us know what happened, because others may be wondering the same thing. Many thanks for dropping by!
      Reply

      • Leslie says

        My experiments worked beautifully! I used 2 9x5 loaf pans for the equivalent volume of a tube pan. The convection toaster oven worked just fine - 60 minutes @ 350. I baked the other loaf pan in my regular oven at 375 for 50 minutes. It was a tad drier and I should have checked it at 45 minutes. But both are delicious! I think if I had pulled the one from my regular oven a few minutes earlier there would be no difference at all. Wonderfully moist cake!
        Reply

        • Allie says

          Leslie, that makes me SO happy. I'm so glad they turned out well. And thank you SO much for coming back and commenting, I know other readers so appreciate the feedback! And me too! Happy weekend!
          Reply

        • Allie says

          Hi Leslie, the Brick Street Chocolate Cake recipe has now been adapted for baking in a regular, conventional oven. Find the updated recipe here: http://throughherlookingglass.com/conventional-ove…t-chocolate-cake/ Happy Baking!
          Reply

    • Allie says

      Hi Michael, I haven't tried this recipe in a bundt pan. It may depend on the volume of your bundt pan. Here's a great article that can help you decide. http://kitchenencounters.typepad.com/blog/2013/07/-bakeware-essentials-a-bundt-pan-a-tube-pan-.html Please let me know if you do try baking it in a bundt pan and how it turns out, as I know others will want to know. Thanks for dropping by.
      Reply

  45. Tameka says

    Looks amazing and I was so prepared to try this recipe! But, I sure wish this recipe was for convection OR traditional oven. Not everyone has the funds to purchase a convection oven. But, everyone has a traditional oven. Too bad!
    Reply

    • Allie says

      Hey Tameka, I'm so sorry this recipe doesn't work for you. I know it's frustrating, because I only got a convection oven several months ago myself and had wanted to try this cake early last fall. Maybe you have a friend who has one? That's what I was going to do, bake it at a friend's house. But then my regular oven died and I was forced to buy a new one.
      Reply

    • Allie says

      Hi Tameka, I have excellent news. The Brick Street Chocolate Cake has now been updated to bake in a regular, conventional oven. Happy baking! http://throughherlookingglass.com/conventional-ove…t-chocolate-cake/
      Reply

    • Allie says

      Hi Christine - I haven’t tried this recipe in a bundt pan. It may depend on the volume of your bundt pan. Here’s a great article that can help you decide. http://kitchenencounters.typepad.com/blog/2013/07/-bakeware-essentials-a-bundt-pan-a-tube-pan-.html Please let me know if you do try baking it in a bundt pan and how it turns out, as I know others will want to know. Thanks for dropping by.
      Reply

  47. Caitlin says

    Decided to try this in my conventional oven since the ingredients were along the lines as any other traditional cake. The cake turned out perfect! Baked 25 minutes at 350 and then 30 minutes at 325. Thank you for the recipe! It's decadent! Ps: I also made the cake in a bundt pan :)
    Reply

    • Allie says

      Dear Caitlin -- you have just made many people very very happy with both of those comments! So folks, you heard the good news from Caitlin herself! And this makes me want to try it in my own oven on the regular setting. Thanks for blazing the trail Caitlin.
      Reply

    • Honoree P says

      Thank you Caitlin! I just knew there had to be a savvy baker out there that was brave enough to try this in a regular oven! I see Leslie tried too with success, but in a smaller portion! I just didn't want to believe these basic ingredients required a "special" oven! I can't wait to give this goddess of a cake a try!
      Reply

      • Allie says

        Thanks for dropping by Honoree and I hope you bake this cake. Thanks to Caitlin, the recipe has now been adapted here on the blog and you can see the post here: http://throughherlookingglass.com/conventional-ove…t-chocolate-cake/ Happy baking!
        Reply

  48. Stacie says

    Saw this amazing looking cake on Pinterest, and had to follow the link. I typically only use real chocolate bars in my cakes, but this look delicious enough to give the recipe go. Thanks for sharing & congratulations on your one year blogiversary.
    Reply

  49. Mary says

    Hi there. Happy anniversary! This cake looks amazing! YUM! I need to ask a dumb question though..... Is there a difference between cocoa and "baking" cocoa? Thanks. Mary
    Reply

    • Allie says

      Hey Mary - thanks for dropping by. No dumb questions here. Honestly, I said baking cocoa to insure that no one uses hot cocoa mix! Ha. So maybe that was dumb of ME!! There are all different levels of bakers that come here, so sometimes I over-explain. Sure hope you make this cake!
      Reply

  50. Dana D. says

    Brick Street Cafe is in my hometown, and No trip there is complete without one of their amazing desserts! Thank you for posting this. I'm so excited to now have the recipe for this menu favorite!
    Reply

    • Allie says

      Thanks Dana, I lived in Greenville for many years! Love the beautiful updated downtown and Falls Park, always a treat to come back and visit. Enjoy the recipe, and note that is has now been adapted for baking in a conventional oven also. Happy Baking!
      Reply

  51. Aunt Pinkie says

    Haven't made this cake but it sure looks heavenly! One of these days, ....And here it is, a couple of months beyond your first anniversary! Absolutely love your blog-recipes, musings and all! You've done a marvelous job! God bless you! :)
    Reply

  52. Katie Crenshaw says

    Allie, What are you doing to me? This cake looks DEVINE! I am drooling over here. There goes my diet again… I am guessing a slice of this would be worth those extra calories. Hmmm… no love handles or Famous Brick Street Chocolate Cake???? I think I might be going with the cake! xoxox
    Reply

  53. Mikayla says

    Hi Allie I was wondering if an angel food cake pan works just as good for the tube pan? I'm not sure what a tube pan is but I do have an angel food cake pan
    Reply

    • Allie says

      yes Mikayla - I use the term angel food pan and tube pan interchangeably - though I'm not sure if they're the exact same thing. My tube pan is in two pieces, the middle and bottom are one piece and set into the sides which are a separate piece. Hopefully we are on the same page! Thanks so much for dropping by, I hope you love this cake!
      Reply

    • Allie says

      Hi Marie, I've not baked it in a bundt pan, but several readers have commented in that they have, and had good results! Happy baking!
      Reply

  55. Liz H says

    I just made this today, it's amazing. I didn't have cake flour but found a substitute online (ap flour with corn starch). I didn't have buttermilk either but had a powdered kind I used. I also ran out of sugar (!) but used brown sugar for the rest, only about 1/2 cup. I too, used a bundy pan. It was fine though it did spill over 1/2 cup or so. I also did only 1/2 the recipe of frosting which turned out to be plenty. Despite my substitutions it was so good. Moist and dense but not too dark. After I put on the frosting it looked like a great big donut! I'm pregnant with #4 and had been craving chocolate cake for a month. Thank you, thank you for posting this. I found it on a pinterest search and it was everything I wanted. I'm sure I'll make it plenty more.
    Reply

    • Allie says

      Wow Liz, a ton of substitutions and it still worked! YAY! I have four kids too. Craved chocolate with all of them!!! Wish I'd had this recipe then. I wish you all the best with your fourth and I'm so happy you loved this cake. Makes me very happy! I have a girlfriend who is expecting her second and she's making this cake this coming week. She said just looking at the picture has been killing her. :)
      Reply

  57. Joani says

    This cake looks amazing! Thank you for sharing the recipe! I found it on Pinterest. I have a convection toaster oven....is that the same thing? I do see the revised recipe for a regular oven, so I'll do that if the toaster oven thing isn't recommended. Has anyone made the recipe for a regular oven and is it the same? Thank you, again!
    Reply

  58. Melanie says

    I'm so disappointed that you would bake a delicious looking homemade cake and then add the artificial coloring and flavoring that's in a box of instant pudding mix. I guess you also could've used a box of cakes mix with the putting mix as many Southern recipes do. I won't waste my time to make it. But my suggestion would be to take your time and make a recipe that uses a natural cocoa and sugar that is found in the pudding mix.
    Reply

    • Allie says

      Hi Melanie, the recipe I posted here is the actual recipe from the Brick Street Cafe in Greenville, SC. But I'm sure a pudding mix substitution could work just fine. I'm guessing Trader Joe's or Whole Foods has an all natural chocolate pudding mix for those with concerns. I also gave another reader Madiss, this link for a homemade chocolate pudding mix substitute: http://momsneedtoknow.com/how-to-make-homemade-chocolate-pudding/ Thanks so much for dropping by!
      Reply

    • Allie says

      Hi Wendy, I think the pudding mix is what helps give this cake get its' great dense texture. I had another baker drop by from the Philippines who can't get pudding mix either. I suggested she make the mix from this homemade recipe I found on Pinterest -- just the dry ingredients of this recipe -- http://momsneedtoknow.com/how-to-make-homemade-chocolate-pudding/ and use 1/2 cup of this mix in place of the instant pudding mix. If you decide to try this, please comment back and let us know how it went! I hope it works perfectly. Thanks so much for dropping by and happy baking!
      Reply

  60. Sarah says

    I made this cake a couple days ago. It is amazing. It is even better today. I don't leave reviews normally, but it really is great and the recipe is spot on. I didn't make the frosting just topped it ganache. So good
    Reply

    • Allie says

      Hi Sarah, many thanks for taking the time to comment. So glad you liked this cake. My family likes it even better the next day too.
      Reply

  61. Kiana says

    I made this cake tonight and it was so delicious! My husband who is pretty picky said it was the best chocolate cake he's ever had. Thank you for sharing the recipe!
    Reply

  62. Teresa Lichtcsien says

    Could you please share what brand of baking cocoa you use. I'm not a fan of Ghiradelli or Hersheys....thinking there may be another that gives a great chocolate flavor. Thank you, this cake looks amazing and really want to make it!
    Reply

    • Allie says

      Hi Teresa! I have to tell you that I did make this cake with Hershey's cocoa and had excellent results. But if money were no object, I might try Bensdorp Dutch Process Cocoa, here is a link: http://www.kingarthurflour.com/shop/items/bensdorp-dutch-process-cocoa-16-oz I have bought it at King Arthur Flour before and was very happy with it. Thank you so much for dropping by, hope you love this cake!
      Reply

  63. Rena says

    I made this for my husbands birthday and it was fantastic! I made it in 2 8x8 pans for a double layered cake. I thought it might be a little too rich for us so I added some homemade blackberry jam as a filling between the layers. The jam gave the cake a lightly tart flavor that complimented the cake wonderfully. Since I made it in a regular oven I increased the heat by 25 degrees and cooked for an hour. Perfect cake, perfect icing, thank you for this awesome recipe!
    Reply

    • Allie says

      Hi Rena - that's awesome. The blackberry with the chocolate sounds like a fabulous combination. You are the first to bake in 2 8 X 8 pans so far. Or at least to comment about it here! I love a square layered cake. So unusual, I bet it was gorgeous. Thanks so much for commenting with times and temps - means so much to others who may be wondering. Thanks so much for dropping by!
      Reply

  64. Michelle says

    I actually was just looking for a really great chocolate icing recipe. I haven't tried the cake, but I can tell you with great conviction, this is THE BEST DARK CHOCOLATE ICING I've ever had... I did modify a little. I used 1/4 cup water and 1/4 cup triple sec. I also threw in a tablespoon of instant coffee granules and let it cook for a minute or so before adding the cocoa and sugar. To be sure the frosting wasn't grainy, I got out my electric mixer and beat it for a minute or so. Easy to spread. Absolutely perfect! Thank you!
    Reply

    • Allie says

      This sounds divine Michelle!!! I just happen to have some triple sec in the pantry too.... thanks for all the great ideas.
      Reply

  65. Angelika says

    I just took this cake out of the oven and it looks divine. My question is: do I let the cake cool completely before I turn it out of the pan, or do I have to turn it while it's hot?
    Reply

    • Allie says

      Hi Angelika, I usually let it stay in the pan 15 or 20 minutes, then turn it out while it's still warm. ENJOY!!!! :)
      Reply

  66. Karla says

    I have this cake in the oven now and it has overflowed terribly. It's a mess. I've never had this happen before. I followed the directions exactly and used a tube pan. Has anyone else had this problem?
    Reply

    • Allie says

      Oh dear, I have not heard of that yet with this cake! So sorry to hear that Karla. Do you know if your tube pan might be smaller than usual? Mine measures 9 " at the base and 10" across and is 4 1/4 " high. What a shame and so disappointing. If you were brave enough to try it again in that pan, you might consider making some cupcakes on the side to have less batter in the pan. Again, so sorry you had this bad experience. Have made this cake many times and it has not even reached the top of the pan.
      Reply

      • Karla says

        Thanks for the quick reply. My pan was a bit smaller, 7 inches at the bottom with other measurements the same. The pan was about 2/3 full. I think half the batter ended up in the oven. Once I took it out of the pan (which was quite a task!), the cake is about 2.5 inches tall. It seems that after overflowing, it then fell. It has a very nice flavor, but is the ugliest cake I've ever made. And I've made a lot! :) I will definitely not use this pan to make this cake again, but I will give the recipe another try.
        Reply

        • Allie says

          Oh that's just awful. It's a terrible task to clean out baked-on cake from an oven floor, and I know it probably smoked too. :( You're such a good sport and I'm so sorry it wasn't a big success.
          Reply

          • Karla says

            Hey Allie! It made a huge house and the smoke...the neighbors probably thought my house was on fire. Lol. I thought of something this morning. I just moved to a place with a high elevation (6000ft). Maybe that was the problem. This was the first cake I've made since moving here and I've heard recipes may need to be adjusted for high altitudes. I'm going to research and see what I might do differently and give it another try AFTER I get my oven clean and my house loses the smoke smell. Lol. Even though it didn't work out properly, it was delicious.

          • Allie says

            Well, I'm certainly glad it was delicious, if nothing else. :) Here is a link from King Arthur Flour about high altitude baking, perhaps it will give you some ideas. I've had excellent results with all advice from King Arthur, hope it helps. http://www.kingarthurflour.com/learn/high-altitude-baking.html Usually I suggest lighting a match for bad odors, but I don't think it will work in this situation, lol.

  67. Lauren says

    I LOVE Brick Street Cafe's sweet potato cake!!! You wouldn't happen to have a recipe for that!? My sister and I have searched high and low for one that compares, but all other sweet potato cakes pale in comparison!!
    Reply

    • Allie says

      Hi Lauren, I just am seeing that I never responded to your comment here, my apologies. Somehow I missed it. No, I do not have that recipe for the sweet potato cake and I sure wish I did. But a friend of mine who blogs in SC talked to the owner of Brick Street about the cake, and then she went home and made one. She says it's pretty close to Brick Street's. Her name is Amy and her blog is www.SheWearsManyHats.com Maybe check out her recipe and see what you think!
      Reply

    • Allie says

      Hi Ashley, this is the guide I recommend: http://www.kingarthurflour.com/learn/high-altitude-baking.html I have not made this cake at high altitude, fyi. One reader did make it at 6K altitude without any modifications and it did spill over, fyi. I can't really experiment with it as I am not at high altitude, but the suggestions on the King Arthur article are very specific, hope you have success!
      Reply

  69. Cindy Gilliam says

    Hi, I can t wait to try this cake. Question, can you use a regular bundt cake pan? If not, I guess I"ll buy a new pan because the cake looks amazing.:)
    Reply

    • Allie says

      Hi Cindy, Many people have baked this in a regular bundt cake pan with success. A few have had it overflow. I am not sure how to measure the volume of your bundt pan. My tube pan measure 9" across the base and 10" across the opening at the top and it is perfect. Your bundt pan should be about 3/4 full with cake batter, if it is much higher it may overflow. Also be sure to grease the pan well and dust it with cocoa powder for a good release. I hope you love this cake!
      Reply

  70. Christina says

    Hi ...i will be making this cake in the morning and wondered where do i store it as i am making it a day in advance. Many thanks
    Reply

    • Allie says

      Hey that is a great question Christina, and the first time someone has asked it. I always store it on my kitchen counter under a dome and it does great. I'm sure it would also do fine in the refrigerator. Hope you love this cake!
      Reply

  71. Rob Dixon says

    I wonder if you can suggest what equivalent to your "instant chocolate pudding mix" I might find in England? We have a thing called "Angel Delight" which comes in variuos flavours. It's a powder that you mix with a pint of milk and leave for ten minutes to set. Is that anything like the same product? I can't imagine what might happen if you tried to bake with it!
    Reply

    • Allie says

      Hey Rob, thanks for your note. I am not familiar with Angel Delight so I really can't say. I did look it up on-line and it looks like the dry powder might be a good substitute, but I can't say for sure. Here is a homemade pudding mix recipe I found on-line, that might also work. http://momsneedtoknow.com/how-to-make-homemade-chocolate-pudding/ So you would use 1/2 cup of the dry pudding mix in place of the instant chocolate pudding mix. Readers in Australia and the Philippines were also having trouble finding the instant pudding mix. I hope you find something that works so you can make this cake!
      Reply

  72. christina says

    Hey thanks so much for replying to me...it's in the oven as we speak and it smells amazing ...I tasted the batter too yum haha...will let u know how it goes. Thankyou again x
    Reply

  77. Whit says

    A few questions. Will regular flour work just as well? And would baking time be different for a bunny cake pan or regular 13 x 9? Thanks!
    Reply

    • Allie says

      Hi Whit, thanks for your questions. Are you sure you don't want to bake this in a bunny pan? Ha ha. I guess it's a late for Easter now. So will reg. flour work as well as cake flour. I don't know, the Brick Street recipe says to use cake flour. Cake flour is lighter in texture and it may affect the texture of the cake if you use regular. Here's a link about how to make cake flour http://www.food.com/recipe/how-to-make-cake-flour-424532, basically says to remove 2 tablespoons of flour for each cup of flour and replace with 2 tablespoons of corn starch. People have had great success baking this in a bundt pan. I would check the cake a little earlier for doneness though. Also please don't fill the bundt pan any more than 3/4 full of batter. The sizes of bundts are all different and some have had them overflow because the pan was too small, and that's a mess you don't want. Also be sure to grease or butter the bundt pan well and dust liberally with cocoa powder so it won't stick. No one has baked this in a 9X13" pan yet that I know of, so I can't answer that question, sorry. Thanks for dropping by!
      Reply

    • Allie says

      Hi Bonnie - I have frozen it both ways and had good results. I froze an entire unfrosted Brick Street Cake, just wrapped it very well in foil, then double bagged it. Then I defrosted completely before I iced it. I also froze leftover slices that were frosted and it was excellent a few weeks later. I always make sure there is no extra air in the bags. Thanks for dropping by!
      Reply

  80. Jenny S says

    I've had this wonderful cake many times! Moved from Greenville to Houston back in 2007...last cake I ate was this one! Can hardly wait to try it at home! I'm giving it 5 stars just because it's a wonderful cake...once I make it I may re-rate it! :-)
    Reply

    • Allie says

      Hi Jenny, I'm so glad you love the cake so much. Me too. I sure hope you'll try it and come back and give it 5 stars for real. Now THAT, would really make my day. I made Brick Street "dirt' individual parfaits for my boys prom last Saturday night. Fifty of them. I layered crumbled Brick Street cake, homemade choc. pudding and whipped cream. It was a garden themed prom, so the kids wanted "dirt cake." Wish I could attach a pic. here because gummy worms were hiding in the layers and gummy flowers were "growing" out of the dirt on green toothpicks... loads of yum and a little whimsy too. Thanks so much for dropping by and come again!
      Reply

    • Allie says

      I'm sure you can Pat, but I haven't tried it myself. It would likely change the texture of the recipe. If you can't get cake flour, you might consider making your own by removing 2 tablespoons of flour from each cup in the recipe and replacing it with 2 tablespoons of corn starch. That's a good cake flour substitute. Happy baking and thanks for dropping by!
      Reply

      • Pat says

        Thank you so much for getting back to me so quickly. Almost ready to bake this delicious looking cake, but I do have just one more question. Is the baking cocoa unsweetened? Thanks again!
        Reply

  82. Dustin K. says

    This is probably a dumb question, but my ignorance should be forgiven as I seldom cook! When you say to mix in the chocolate pudding, do you mean just the powder or chocolate pudding that is prepared from the box in the materials list? Thank you, so much, in advance. I think this cake is going to be delicious!
    Reply

    • Allie says

      Hey Dustin - hope you love this cake. You want to use just the dry pudding mix. (Do not make it into pudding.) I will go into the recipe and clarify that. Sorry for any confusion - no dumb questions - each question helps me be a little clearer for the next person, thank you!
      Reply

  83. Kathy says

    Fabulous!!!! Beautiful display and such a rich taste. A very impressive recipe. Can't wait to make it again at Christmas.
    Reply

  84. Diana says

    Hi Allie.. I made this cake today and unfortuntely it fell apart when I flipped onto a wire rack. The cake tastes amazing and I would like to give it another try. What precautions should I do when prepping the pan for flipping, wheb cooling and finally flipping?
    Reply

    • Allie says

      Hey Diana - how disappointing, so so sorry to hear that. Here's what I do. I grease and flour the pan well before pouring in the batter. Then after it bakes, I let it cool until just warm. Then I loosen all the edges that I can with a sharp knife. I have a two piece tube pan, the inner tube and bottom piece rests inside the outer piece. So I can loosen the edges with a sharp knife on the outside, around the center hole, and even underneath the bottom. Then I very gently turn it out. Hope you will give it another shot and that these tips work for you in removing it all in one piece. Thank you so much for dropping by.
      Reply

  85. Victoria says

    Hi! So I have been on the hunt for a go to chocolate cake and chocolate frosting recipie and this to me seems worth a shot! I read through all the comments in search of someone baking in a normal cake pan, say 8" round and making three layers to stack. I believe one commenter said she made it in an 8x8 and increased the baking temp and time in a regular oven. I have a convection oven and I'm wondering if you would have any suggestions to trying this recipie the way I specified. Do you think it will rise in the middle? Is it firm enough to stack? Any advice you have is grately appreciated! I'll let you know how it goes.
    Reply

    • Allie says

      Thanks Allison, yes - that's what I'm doing for Thanksgiving. We are traveling, so I'm making the cake tonight, freezing it so it will travel well, then covering it with the ganache when I get to Pennsylvania. I want the ganache to be fresh when served. Hope you love this cake and happy baking!
      Reply

  89. Bonnie says

    I am making this cake for Thanksgiving tomorrow. Once I ice the cake do I need to refrigerate it or can it stay out on the counter ?
    Reply

    • Allie says

      Hi Bonnie - I don't refrigerate it. In fact, I made this cake for Thanksgiving too. It's sitting on the counter now and will travel all day in the car tomorrow to Pennsylvania. Wishing you a wonderful Thanksgiving!
      Reply

      • Bonnie says

        Thanks so much Allie! I'm looking forward to sharing this yummy cake with my family tomorrow. Happy Thanksgiving to you and your family too!
        Reply

          • Bonnie says

            I did about the same Kathy!! I took a little pinch of it to taste test and it takes DELICIOUS! I haven't made the icing yet. ❤️

          • Allie says

            Hi Kathy - I cream the butter and sugar together on a higher setting and then mix it on a lower setting just until combined. Glad to hear two minutes works great - that's prob. about how long I do it. I just never timed it. Happy Thanksgiving!

  90. belle says

    YAY.. I Baked this one and its really good!!! my only concern is i want my cake to be dense,just how your picture look like...is it possible if i dont use baking soda or reduced it?thank you!!!
    Reply

    • Allie says

      Hi Belle - Glad you like the cake. I don't recommend leaving out the baking soda. You may want to cook it for a slightly shorter amount of time. I also sliced my cake for the pics when it was still slightly warm, which may contribute to that dense look. Hope that helps! Happy baking!
      Reply

      • belle says

        oh thanks!!! how about replacing the butter into vegetables oil..coz i'm sure cake is moister if you used oil instead of butter...thanks!
        Reply

    • Allie says

      I had another baker drop by from the Philippines who can’t get pudding mix either. I suggested she make the mix from this homemade recipe I found on Pinterest — just the dry ingredients of this recipe — http://momsneedtoknow.com/how-to-make-homemade-chocolate-pudding/ and use 1/2 cup of this mix in place of the instant pudding mix. If you decide to try this, please comment back and let us know how it went! I hope it works perfectly. Thanks so much for dropping by and happy baking!
      Reply

    • Allie says

      Hi D - the recipe has been adapted to use in a conventional (regular) oven here: http://throughherlookingglass.com/conventional-oven-brick-street-chocolate-cake/ Enjoy!
      Reply

  93. Kathy says

    Seriously ridiculous. Spent 15 minutes trying to get to the rest open but was bombarded with ads. Since the post then went direct to the comments, never stopping at the recipe, I felt I should leave a comment. Omg get rid of pop up ads!!!! Ridiculous. Never did see the recipe. Reason to leave your site and never go bsck. Good lord
    Reply

    • Allie says

      Hey Kathy - what a shame - hate to hear you had that experience on my site. I'm not supposed to any have pop-ups on my site at all, but every once in a while a persistent one sneaks into the ad network. The network is working on that, trying to find them and weed them out. It is a complicated process. I'm e-mailing you the recipe and I hope you'll enjoy the cake. Happy New Year!
      Reply

  94. Caroline says

    Hi Allie When you say half a cup of choc pudding mix does that mean half of cup of the pudding mixed or just the pudding powder?
    Reply

        • Allie says

          Hi Debra - I usually let it cool until it's just warm - maybe 30 - 45 minutes. I also use a sharp knife to separate it from the pan wherever I can before removing. Hope you enjoy this cake and Happy New Year!
          Reply

  96. Emily says

    So I realize I'm late to this post, but as a former Greenville resident, can you figure out a version of Brick Street's coconut cake next?! :)
    Reply

    • Allie says

      Ooo...I'd love to Emily. I might have to make a special trip south to Brick Street Cafe just to taste it, maybe even request the recipe. :) They were so kind to publish the recipe for the chocolate cake in the newspaper. I'm also dying for their sweet potato cake recipe.
      Reply

  97. Kathy says

    Brick Street Chocolate Cake I hope this is as good as it looks. After having to open 6 new pages I finally found the recipe. That is so annoying.
    Reply

    • Allie says

      That IS annoying and I'm so sorry you had to deal with it. My ad network is aware of the problem trying to deal with this issue - it is a Walmart pop-up that is coded into another ad - they are working on it. Apparently it is happening on many many sites right now - I hope they find a solution very soon - there are not supposed to be any pop-ups on this site at all and it's driving me crazy too. Hope you enjoy the cake.
      Reply

  98. Ann says

    Hi Allie, going to give this cake a try tomorrow for my mother-in-law's birthday. Do you know if this caked can be easily halved for a middle layer of icing? Can't wait to taste it after reading all the reviews! Thanks!
    Reply

    • Allie says

      Hi Ann - I haven't done that myself, but if I were going to, I might try waxed dental floss and pull it through, halving it horizontally - once it is completely cool. It might be easier to do if you are using mini chocolate chips. (I'm wondering if the floss will catch on the big chips.) Or maybe an electric or serrated knife would work fine too. The cake is very dense, so I don't see why it wouldn't halve pretty easily. I also know that another reader just baked this recipe as a three layer cake in 3 - 8" round pans (in a regular oven) - Here are her comments: "Hi Allie! I just baked this in three 8″ pans as proposed by a previous commenter. The batter fits perfectly in 3 round 8″ pans, and I did 15 minutes at 350F and 20 minutes at 325F (as the previous baker mentioned she did 25 minutes at the lower temp and it could have used slightly less). Mine were perfectly done at that point and look gorgeous. I torted them just now and the inside is beautiful with the chocolate chips. Unfortunately, I haven’t tasted it yet as it’s for a birthday this coming week. So all 6 layers are going into the freezer. Later on I will be using a chocolate buttercream along with the chocolate glaze you have here to fill and frost this beast! Can’t wait!" Hope this helps Ann, and a very happy birthday to your M-I-L. I hope she loves the cake!
      Reply

  99. Kathryn says

    Allie, I made the Brick Street Chocolate Cake. So decedent As I'm a dark chocolate person I used half dark cocoa powder and regular cocoa powder. Everyone really enjoyed the cake. I sent half the cake to work with a friend. The consensus was when do we get more. Thank you for posting this recipe, I look forward to what you are posting in the future. Blessings, Kathryn
    Reply

    • Allie says

      Hi Kathryn - so happy to hear from you, and so glad you enjoyed the cake. You were very kind to send half of that cake along to work with your friend. I do the exact same thing whenever I can. Best not to have too much of that cake sitting around at my house lol. I might eat it. (!) Thanks so much for dropping by, I loved hearing from you. Have a wonderful week! xo
      Reply

    • Allie says

      Hi Sharon - a lot of readers here have successfully made this in a bundt pan - I have not made it in a bundt pan myself. Just be sure to grease and flour your bundt pan very well, or use cocoa powder instead of flour. Enjoy!!!
      Reply

  101. Kristine says

    I just took the cake out of the oven and it smells amazing! I baked it in 3 8" floured and parchment pans in a convection oven at 350 for 20 minutes and then at 325 for 10 minutes. It was exactly enough time and the cake was pulled slightly away from the pans. On to the frosting!
    Reply

    • Allie says

      Hi Lanie - Not sure why you cannot see the instructions on my site - that is very odd. They are right below the ingredients list. I have copied and pasted them here for you. I hope you love the cake! Preheat regular, conventional oven to 350°. Beat sugar, butter & vanilla in large bowl. Beat in eggs. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding and buttermilk. Stir in semi-sweet chocolate chips. Pour into greased tube pan. Bake in regular, conventional oven at 350° for 30 minutes. Adjust baking temperature down to 325° and continue baking 30-40 minutes more, until cake tester comes out clean. (Check with cake tester at the one hour mark.) Cool cake completely before icing. Chocolate Icing: Heat water, butter and vanilla together in sauce pan on stovetop until melted. Remove from heat. Stir in one cup cocoa. Stir in powdered sugar, sifted. Stir in heavy cream, up to 3 tablespoons (or more) until you get the desired consistency. Ice cake by filling the hole in the middle of the cake first, then spread icing over cake top and pour over the sides. Icing will harden as it cools.
      Reply

  106. tara says

    Hi does the cake have to be in 350 F or 350 C. it doesn't specify which one and my cake burnt because it was at 350 C. Thank
    Reply

    • Allie says

      Oh dear Tara - it has to be at 350° F. SO sorry to hear your cake burned. :( Our measure of heat here in the US is always Fahrenheit and I'm sorry there was any confusion.
      Reply

  108. Devin says

    So I made this tonight....the cake was great, but my "ganache" was horrible. It wouldn't mix well in the pot so I switched to my mixer & ended up with super sweet frosting....not what I wanted at all.... The kids liked it...but who doesn't like chocolate? Next time I think I'll just make a regular ganache to go on top.
    Reply

    • Allie says

      Hey Devin - so sorry to hear about your ganache. I've honestly not heard of that issue yet and I haven't experienced it myself. But I'm so glad the cake itself was a success and thanks so much for dropping by and for the feedback!
      Reply

  109. Rmillera says

    Can this me made in a 9x13 pan? I do have a convection oven, but wanted to make multiple cakes and I only have one tube pan.
    Reply

    • Allie says

      Hi Rmillera - I've made this in a 9 X 13 pan when I was using a Brick Street cake to make "dirt cake" for a prom - I can't tell you the exact time difference to bake it though - I can't remember. I've never baked two Brick Street Cakes at the same time. Is that what you were thinking? I'm not sure how that would affect baking time either. I know you are ok to bake it in a 9 X 13 , but you should pay attention closely to the timing...start checking it after 40-45 minutes just to be safe. (But I have no idea what the timing would be if you baked two cakes at the same time, sorry.) Best wishes!
      Reply

  110. puja says

    Congratulations on one year of blogging and your achievements. Wish you many more success. By the way, the cake looks yummy. My hubby and my daughter loves chocolate and of course me too. :) Thanks for this wonderful recipe dear. Have a lovely weekend.....
    Reply

  112. Kathy says

    Hi Allie, I have GOT to try this cake.... you are speaking my language! Merry Christmas to you and your boys and prayers for incredible blessings and God's goodness in the new year! (And thanks for your comments on my blog!!!!) (((Hugs!))) Kathy
    Reply

    • Allie says

      I hope you do Kathy! It is yummy. Thank you for all your love and support as well, it is a true gift. Merry, merry Christmas my friend! (and extra lettuce for Mac!) XOXO
      Reply

    • Allie says

      No, sometimes I keep it in the fridge because I want a cold slice of chocolate cake. It's fine either way though. Enjoy and Merry Christmas!
      Reply

  115. Dana says

    This is an amazingly heavenly chocolate cake. I made it using my new bundt pan, thought it was big enough, it wasn't. It was oozing down the middle on bottom of my concection microwave . At least it was an easy clean up. Other than that lottle mishap, the flavor is out of this world. One of the best chocolate cakes I've ever baked and easy. The ganache on top just made it taste even better. Awesome, awesome awesome!!!
    Reply

  116. Kathy Lam says

    Is it REALLY 1 FULL CUP of baking cocoa?? It kinda sounds ridiculous but maybe thats what it is a "Brick" chocolate cake?
    Reply

  117. Lisa says

    Not sure what I did wrong but the icing did NOT turn out. It was really thick even after adding 6 tablespoons of cream and it tasted very bitter. 😩
    Reply

    • Allie says

      Oh Lisa - I'm SO sorry to hear that. It shouldn't taste bitter or be too thick either. It usually thickens as it cools. What a shame. Ummm...guessing you put in the 3 1/2 cups powdered sugar...? That's prob. a dumb question, but it's tough to trouble shoot since I wasn't there. I'm really sorry to hear you didn't get a great result and hope you can go back through the instructions step by step and figure it out. This cake and frosting has been made thousands of times so I'm at a loss, but I do know how frustrating it is to spend the time and expensive ingredients and not get a good result. :(
      Reply

  118. Sarah says

    Just wondering if there is a substitute for the chocolate pudding mix. We live in the UK, and they don't sell it here! Thanks.
    Reply

    • Allie says

      Hi Sarah - 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. Hope you love this cake - it's been a real hit at our house! Have a great weekend!
      Reply

  119. Deanna says

    Hi, I just took this out of the oven and it smells great! I have a few questions though. I had the small pudding mix and measured out 1/2 cup, is that correct or was I supposed to put in the entire package? Do you only grease the pan and not flour it? What type of cocoa did you use to get it so dark? Regular unsweetened, special dark or dutched? Thank you.
    Reply

    • Allie says

      Hi Deanna - I usually add in the whole pkg. of a small chocolate pudding mix (dry) - which is 3.9 ounces. (I say about a 1/2 cup for people in other countries who make a home made pudding mix, because they can't buy instant pudding mix there.) I grease and flour the pan. You can use cocoa instead of flour to keep the color dark on the outside. I used regular Hershey's unsweetened cocoa for the cake pictured, though I've been told by many that they used the Hershey's Special Dark and had good results. Hope this answers all your questions and you love the cake! And now I'm getting hungry over here...:)
      Reply

  120. Jill says

    In step 2 of cake batter instructions, it reads: Beat sugar, butter & vanilla in large bowl. However I don't see a quantity of butter listed. I am very frustrated at this point UGH!
    Reply

    • Allie says

      It is 1 cup of softened butter Jill. I can't imagine why you can't see that in the ingredient list. Yes, very frustrating. I will e-mail you a screenshot of the ingredients for the recipe.
      Reply

    • Allie says

      Hi Amy - I'm not at high altitude so can't experiment here, but I've had others ask that same question and I always refer them to this page from King Arthur Flour. https://www.kingarthurflour.com/learn/high-altitude-baking.html They have a chart that helps you adjust and adapt based on your altitude. I hope it's a big help and that you have great success with this cake! Would LOVE to hear how it went, so if you get a chance, pls. fill me in. Many thanks and happy baking!
      Reply

  122. Jan says

    I live in a high altitude area above 6000 feet. Are there any adjustments I should make? Normally, I have to adjust some of my other cake recipes first. Thank you! My oven also bit the dust back in July (caught fire!) and now I have a new double oven with convection feature as well. :)
    Reply

    • Allie says

      Oh dear! Your oven. So thankful it was your oven only that was on fire, Jan. And that you got a new double oven with convection. How fun, so happy for you that all ended well. I do not have experience baking with high altitude myself. I live in NH so would have no opportunity to test adjustments. But here is my favorite site that gives tips on baking with altitude adjustments. King Arthur has never steered me wrong, hope this helps. https://www.kingarthurflour.com/learn/high-altitude-baking.html So glad you dropped by, enjoy the cake, and I'll drop by your site and say hello!
      Reply

  123. Megan says

    Hi Allie, It’s Thanksgiving Eve... if that’s a thing? This is my second time making this cake. I made it about a year ago for my son’s PTA bake sale and it was a huge success. I just moved to the Greenville area from Los Angeles and stumbled upon your recipe coincidentally. I noticed this time around that the bakery the original recipe hails from is local to me. I thought that was so cool since I made this before I even knew I would move here. On to my question. Will too much heavy cream in the ganache keep it from hardening? The cake was still absolutely delicious, but I couldn’t get the icing to harden. Even in the fridge it stayed pretty fluid and soft. Can you maybe give me an insight on what I am doing wrong? Thank you so much. I will be following you and your blog. My oldest child is autistic and he is my heart and soul. Well, to be fair all my children are, but I love being able to see the world through his eyes and perspective. I’m always looking for women to inspire me in my walk in motherhood and life.
    Reply

    • Allie says

      Hi Megan - Thanks SO much for your note, I loved hearing from you. Hope you had a great Thanksgiving. I love Greenville so much, hope you are enjoying it there. So many great improvements, especially downtown, since we moved away (2004). So interesting to learn of your son who is autistic. It is a different world for sure, and very few understand it except those who live with it like us. Many challenges, even more blessings. I am curious why your icing stayed so soft and didn't harden. Yes, it could be too much cream. Maybe try cutting the amount down the next time. I use exactly what I have listed here and have had no issues with ganache that didn't set. What I have found, and should prob. mention in the directions, is if I let the icing cool a bit before pouring it over the cake, it does thicken some first. Then right before I pour it (still warm) I stir it up well, so there isn't a "skin" on the surface of the icing (still in the saucepan). And that helps it stay on the cake better, to be just warm and not hot. Still pourable, just a bit thicker. I hope this helps for the next time. Thank you so much for dropping by, I wish you ALL the best and hope to hear from you again! <3
      Reply

  124. Kim says

    I'm not someone that loves chocolate. It's OK. But I never crave it. Well, I stumbled upon this recipe before Christmas and decided to make it for my family Christmas dinner. Your post had me intrigued. It was a HUGE hit! My Aunt also doesn't love chocolate and both of us were saying how we couldn't get enough of this cake! I did use my convection oven and made no modifications to the recipe. I look forward to having an excuse to make it again. Absolutely amazing.
    Reply

    • Allie says

      KIM!!!! You totally made my day. I'm so happy you and your aunt enjoyed this cake so much. It's a hit around my house too. Thanks so much for dropping by. Wishing you a Happy New Year another slice of Brick Street cake!
      Reply

  125. Regis says

    Followed recipe to the tee. 3 stars. Icing was great. However the cake was a bit dry and not dense. More like a American box cake Sorry. Don’t think this works for the cost and end product. Maybe we will add vanilla ice cream and try to enjoy it.
    Reply

    • Allie says

      Thanks for dropping by Regis. This cake has been made thousands and thousands of times with excellent results and reviews. In fact, it's the best chocolate cake I've ever had. I wonder if you may have over mixed it? Extra air whipped in could easily cause the cake to lose its denseness. This cake should be thick and dense as you can see in my photos. I'm sorry it didn't work for you but hope the ice cream helped!
      Reply

      • Dean says

        Just made it tonight and it’s totally awesome. Nodt dense but I probably mixed it to much and it could have cooked another 10 minutes, I think. Everyone loved it!!! Thanks.
        Reply

  126. Lisa says

    I have a regular oven but it also has convection also so I would think I could still use it just as long as I use the convection half
    Reply

  127. Lisa says

    Hi Allie, I want to make this in two 8 or 9 inch pans. I've seen where people have made it in a bundt pan and a 9x13. Have you tried it in two round pans yet? I then want to turn it into 4 layers. I don't own a tube pan.
    Reply

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