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.

BUT.

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.

Say WHATTTT???

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!

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Brick Street Chocolate Cake for CONVENTIONAL (regular) Oven

Brick Street Chocolate Cake for CONVENTIONAL (regular) oven. All your dreams of a rich, dense chocolate cake. Bakes in a regular oven. Rich chocolate ganache icing!

Course Cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 1

Author Allie Taylor

Ingredients

Cake:

• 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

Chocolate Icing:

• 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

Instructions

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.

Notes

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.)

You may also like: Brick Street Chocolate Cupcakes

The post Brick Street Chocolate Cake for CONVENTIONAL Oven appeared first on Through Her Looking Glass.

Yesterday I was writing the DIY Clementine Wreath post (http://throughherlookingglass.com/?p=1612) and talking about dark chocolate. It’s been on my brain ever since. So here’s a rich dark chocolate cake for you. It has no flour. The consistency is similar to fudge, just a little lighter. LOL! There are only six ingredients in this recipe. If you love dark chocolate, this will put you over the top. I got this recipe from a friend who eats gluten-free. She, her mom and sisters are all excellent cooks. They have mastered the tricky art of gluten-free baking, making the lone man of the house one lucky guy.

This recipe would be an especially good one for Christmas Day because you can easily make it several days ahead and it keeps just fine. (Just hold off on the whipped cream ’til serving day.)

You bake this cake in a hot water bath. Yup. A Saturday night bath. Whether it needs it or not. (Trust me. It does.)

The center will look slightly wet and be a little wobbly when it’s ready to exit the oven. Have faith! It’ll firm up in the refrigerator.

After coolin’ and chillin’ you can top with whipped cream. And grated chocolate if you please. Yum! Enjoy every bite.  You deserve it.  (Surely you’ve done something worthy!)

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Indulgent Flourless Dark Chocolate Cake

Indulgent Flourless Dark Chocolate Cake. Decadent and fudgy. Gluten-free. Easy to bake. Only six ingredients! This is a winner.

Course Dessert

Cuisine American

Author Allie Taylor

Ingredients

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1 cup butter
• 18 ounces dark chocolate chips
• 6 large eggs

Instructions

• Preheat oven to 300 degrees.
• Grease a 9 1/2 inch deep pie plate. Set aside.
• Separately, heat hot water in a kettle. (You will be baking the cake in a hot water bath.)
• In saucepan over medium heat combine water, salt and sugar until completely dissolved.
• Add in chocolate, stirring constantly until completely melted.
• Remove from heat.
• Cut butter into small pieces and stir into melted chocolate until completely melted. (You may need to return to heat for a minute.)
• Beat in eggs one at a time.
• Pour the batter into the prepared cake pan.
• Place pie plate in a larger pan. (A roasting pan works nicely.)
• Carefully pour hot water 1/2 way up the sides of pie plate.
• Bake cake in water bath at 300 degrees for 45 minutes. Center may still look slightly wet after 45 minutes. That's ok, it will firm up.
• Cool, then chill cake overnight.
• Serve with vanilla ice-cream or whipped cream and chocolate shavings. Or plain.

Notes

This is gluten-free!
Make your own whipped cream. Use 1 Tablespoon powdered sugar for every 1/2 cup of whipping cream, then beat 'til stiff.
Grate dark chocolate for garnish.
Make this a day ahead so it can chill.
Grease pie pan well before baking.
Chill thoroughly before cutting.

The post Indulgent Flourless Dark Chocolate Cake appeared first on Through Her Looking Glass.

Today would be the perfect day to make this 29 Minute Decadent Chocolate Sheet Cake. I thought about naming it the Speedy Gonzales Chocolate Sheetcake. It’s hard to believe you can make, bake and frost a moist Decadent Chocolate Sheet Cake in just twenty-nine minutes. But this speedy recipe takes the cake, having you do just that in no time flat. (OK, twenty-nine minutes.) But you musn’t dilly dally.

My girlfriend regularly brings this fudgy cake to picnics and potlucks. I’ve learned from experience that you must move subtly and quickly towards the dessert table, or you’re out of luck. When she told me she baked and frosted the cake in under thirty minutes, my first thought?  “Someone’s nose is growing longer.” (True confession.) Then I finally baked the cake myself, and no Pinocchio. Now I’m a believer too.

There are so many reasons that make this chocolate cake such a winner. Let’s start with the chocolate. You just can’t go wrong with chocolate, any way you slice it. The cake travels like a champ in its jelly roll pan, making it perfect for tailgating, picnics and potlucks. It’s rich, delicious and bakes in the oven for just twelve minutes.

When the cake comes out of the oven, mix the fudgy icing, then spread it on the warm cake. It oozes into every nook and cranny with absolutely irresistible crowd pleasing results. Oooo la la! It couldn’t be faster and easier. Or yummier! It’s a blue ribbon winner every time, best enjoyed with a tall glass of icy cold milk, perfect for last minute company. Trust me, you’ll spend more time sharing this recipe than actually baking the cake. Just remember: no dilly dallying!

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29 Minute Decadent Chocolate Sheet Cake

Quick to make, easy to eat! Rich chocolate sheet cake.

Course Dessert

Cuisine American

Prep Time 17 minutes minutes

Cook Time 12 minutes minutes

Total Time 29 minutes minutes

Servings 1

Author Allie Taylor - Through Her Looking Glass

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup oil
• 1 cup water
• 4 tablespoons cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/4 cup butter
• 7 tablespoons milk
• 4 tablespoons cocoa
• 4 cups 1 pound Domino confectioners (powdered) sugar

Instructions

• Cake: Mix together flour, sugar and salt in mixing bowl.
• Separately, boil 1/2 cup butter with oil, water and 4 tablespoons cocoa.
• Mix together flour mixture and boiled ingredients with mixer.
• Add buttermilk, baking soda, eggs, cinnamon and vanilla.
• Pour batter into greased and floured 10 X 15" jelly roll pan.
• Bake at 400 degrees for 12 minutes or 'til toothpick comes out clean.
• Fudgy Chocolate Icing: Melt on low heat, 1/4 cup butter, milk and 4 tablespoons cocoa.
• Add in powdered sugar.
• Mix 'til smooth.
• Pour and spread onto warm cake.
• Cool.

Notes

Assemble the ingredients before starting.
If you don't have buttermilk on hand, mix 1 1/2 teaspoons vinegar with 1/2 cup milk. Let sit a few minutes. Voila, buttermilk!
Preheat oven before mixing cake batter.
Use a greased and floured 10 X 15" jelly roll pan or line with parchment paper.
Make frosting immediately after cake is out of the oven, then frost.

I said this was a quick cake. Not that it wasn’t messy.  (Hope the baker isn’t also the dishwasher. And good luck on that!)

You may also like: Brick Street Chocolate Cake

The post 29 Minute Decadent Chocolate Sheet Cake appeared first on Through Her Looking Glass.