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brick-street-chocolate-cake--aka-best-chocolate-cake-ever--_feature

Brick Street Chocolate Cake

This legendary chocolate cake delivers an unparalleled combination of rich flavor, moist texture, and bakery-quality results. Its unique preparation method creates an incredibly dense, fudgy crumb with intense chocolate flavor that makes it the perfect showstopper for celebrations.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate chips
  • 2 tablespoons butter

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan, making sure to coat all the crevices thoroughly.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. The batter will be thick.
  5. Slowly pour in the boiling water while mixing on low speed until the batter becomes smooth and uniform.
  6. Pour the batter into your prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted comes out with a few moist crumbs. Rotate the pan halfway through baking.
  7. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  8. Heat the heavy cream until hot but not boiling, then pour over chocolate chips and butter in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
  9. Once the cake is completely cool, pour the ganache over the top, allowing it to drizzle down the sides. Let set for 15 minutes before serving.

Notes

Bring eggs and buttermilk to room temperature before mixing. Don't skip flour coating after greasing the bundt pan. Don't overmix the batter. Allow cake to cool in pan for 15 minutes before inverting. Use high-quality cocoa powder for best flavor.