This Brick Street Chocolate Cake recipe is everything you dream of in a fudgy chocolate cake. Perfect for the holidays, birthdays, or whenever that chocolate craving strikes. Plus, it’s easy to make and only requires a handful of pantry baking staples. Hands down, this is the best chocolate cake recipe ever!
Celebrating One Year of Blogging with the Best Chocolate Cake Recipe
Hey folks, we’re having a par-tay here today, and you’re invited! We’re baking the best chocolate cake recipe to celebrate the 1-year blogging anniversary of Through Her Looking Glass. (Who remembers my first post ever? We’ve come a long way, folks!) And we’re not just making any chocolate cake. We’re having Brick Street Chocolate Cake!
An excellent chocolate cake recipe is like the little black dress — it’s important to have on in your arsenal when the occasion arises. Not like you’ll need it every day or even every week, but it’s there when you need it. This luscious, rich Brick Street Chocolate Cake is the perfect go-to chocolate cake recipe for holidays, birthdays, or whenever that chocolate craving strikes.
What Is Brick Street Chocolate Cake?
I’ve been on a quest for years to find the perfect chocolate cake recipe. It has to be dense, fudgy, and rich with a to-die-for ganache icing, as well as easy to throw together for any occasion.
After much trial and error (and heartbreak), a dear friend who is also an accomplished Southern baker sent me what she claimed to be the world’s best chocolate cake recipe ever and said I absolutely had to make it for the blog. Thank goodness for talented baker friends because she was absolutely right. The recipe for Brick Street Chocolate Cake comes from Brick Street Cafe in Greenville, South Carolina, and it’s something this quaint Southern staple is famous for far and wide. (And for good reason!)
You only need a few pantry staples to make this decadent Brick Street Chocolate Cake recipe, including granulated sugar, unsalted butter (softened to room temperature), pure vanilla extract, eggs (also at room temperature), cake flour, cocoa powder (sifted), baking soda, and salt.
Additionally, you’ll need the secret ingredients that make this chocolate cake so fudgy, rich, and moise — instant chocolate pudding mix, buttermilk, and semisweet chocolate chips. That’s right. You’ve got cocoa powder, chocolate chips, and chocolate pudding mix all in one cake. (I told you this cake was chocolatey!)
Lastly, there’s the Chocolate Ganache Frosting. You only need a few pantry staple ingredients to make the best chocolate frosting ever (and no fancy chocolate bars!), including water, pure vanilla extract, butter, sifted cocoa powder, powdered sugar, and heavy cream.
Choosing the Correct Baking Pan for This Brick Street Chocolate Cake
I bake this Brick Street cake in a two-piece, round, metal angel food cake pan, also called a tube pan. 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. 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.
But the good news is that besides this specialized food cake pan that you can bake the Brick Street Chocolate Cake in many others have baked in a large bundt pan. Just make sure that the bundt pan is greased very well in every nook and cranny and dusted liberally with flour or — even better — cocoa powder.
How To Make the Best Chocolate Cake
- Preheat your convection oven to 350°.
- In the meantime, combine the wet ingredients — sugar, butter, and vanilla — in a large bowl using a wooden spoon or whisk. Then, gently add the eggs one at a time until just incorporated.
- Now, it’s time for the dry ingredients. Gradually mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
- Stir in the chocolate chips by hand.
- Pour the chocolate cake batter into the greased and dusted tube pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean from the center. Cool the Brick Street Chocolate Cake completely before icing, or else the ganache will run.
How To Make Chocolate Ganache Frosting
- While the chocolate cake is cooling, prepare the ganache frosting. Start by heating the water, butter and vanilla together in sauce pan on stovetop until melted. Then, remove from heat.
- Stir in the cocoa and powdered sugar, both sifted. Once mixed, add the heavy cream one tablespoon at a time until it’s the right consistency.
- Ice the cake 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. 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.
- Store leftover cake in an airtight container or on a plate sealed with plastic wrap at room temperature for up to 2 days. Place plastic wrap on the exposed areas of the cake to keep it from drying out.
- Freeze cooled cake whole or by the slice for up to 3 months. Allow frozen cake to come to room temperature before serving.
- This Brick Street Chocolate Cake is traditionally baked in a convection oven, which is how it’s prepared in this recipe. Don’t have a convection oven? Don’t worry! I developed a Brick Street Chocolate Cake recipe that can be made in a conventional oven, too.
- More of a cupcake person? Then try my Brick Street Chocolate Cupcakes! Just as delicious, rich, and fudgy, but more portable and perfect for birthdays!
- If you love chopped nuts, add some to the cake batter or to the chocolate ganache frosting! Walnuts or pecans would be delicious.
- Serve with a scoop of vanilla ice cream, freshly whipped cream, and fresh berries!
More Cake Recipes To Try
If you enjoyed this Brick Street Chocolate Cake (aka the best chocolate cake recipe ever), then you’ll love these other cake and cupcake recipes:
- Brick Street Chocolate Cupcakes
- Lemon Pound Cake
- Blueberry Pound Cake
- Blueberry Pound Cake
- King Arthur Best Birthday Cupcakes
- Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting
Famous Brick Street Chocolate 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
- 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
- Preheat CONVECTION OVEN ONLY to 350°.
- Beat sugar, butter & vanilla in large bowl.
- Beat in eggs.
- Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
- Stir in semi-sweet chocolate chips.
- Pour into greased tube pan.
- Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
- Cool cake completely before 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 until you get the desired consistency.
- 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.