So I’ve been on an earnest quest for some years to find the perfect chocolate cake recipe. Dense and rich. With a to-die-for ganache icing. And I finally found it: the Brick Street Chocolate Cake for CONVENTIONAL Oven!
Hello friends. Today I have excellent news for modern man. (Also women and children.) Grab your forks! Today I’m sharing the recipe for Brick Street Chocolate Cake for CONVENTIONAL Oven. (If you’re looking for Brick Street Chocolate Cake for CONVECTION Oven, click HERE.)
If you’re ready to bake, scroll down for the recipe. If you want to hear the interesting story of how this recipe morphed into existence, keep reading! Always a story. So many of you know the original Famous Brick Street Chocolate Cake recipe was developed for convection oven only.
The recipe was originally given to me by a kind southern friend. It’s a luscious, dense, to-die-for chocolate cake recipe from the lovely, historic Brick Street Cafe in Greenville, SC where I lived for many years.
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.
I was initially told this recipe was for convection oven only and would turn out “soupy” in a regular (conventional) oven. Not to waste my time or ingredients even trying it in a regular oven. So who wants a soupy chocolate cake? Not me. I’m all about saving a dime too. And since I always do as I’m told (ahem), I published the Brick Street Chocolate Cake recipe for convection oven only.
Last week a reader commented on the site that she had gone ahead and baked the cake in a regular, conventional oven and it turned out great.
So unfortunately, over the past Thanksgiving and Christmas holidays there were literally thousands of disappointed people who weren’t able to bake this cake because they didn’t have a convection oven. And of course I felt terrible about that. But now the tune has changed to a much cheerier one, and just in time for Valentine’s Day.
I’m delighted to say I baked a Brick Street Chocolate Cake for CONVENTIONAL Oven today in a regular, conventional oven. It turned out great: dense, rich and every bit as delicious as the original convection oven recipe. So pour yourself a big glass of milk and let’s clink!
All I can think of is…. “they said she couldn’t do it, and she went ahead and did it.” Many thanks to brave THLG reader and baker Caitlin who forged on ahead and blazed the trail, went right ahead and tried it anyway!
And also took the time to comment back and let me know! Thank you Caitlin, you’ve made more than a few people very happy. (And quite a lesson here I’m thinking.)
So the ingredients remain the same for this Brick Street Chocolate Cake for CONVENTIONAL Oven. The only change made to this rich chocolate cake recipe is an adjustment in oven temperature during baking.
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.
Can’t wait to hear if you make this luscious Brick Street Chocolate Cake for CONVENTIONAL Oven in your regular, conventional oven and hope you love it as much as we do!
Brick Street Chocolate Cake for CONVENTIONAL (regular) Oven
- 2 cups sugar
- 1 cup unsalted 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 sifted
- 3 tablespoons heavy cream more or less for consistency
- 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.
- 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.
You may also like: Brick Street Chocolate Cupcakes