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4.74 from 19 votes

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1
Author Allie Taylor



  • 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



  • 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.


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.)