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

Ultimate Brick Street Chocolate Cake Recipe

This Brick Street Chocolate Cake is known as the Best Chocolate Cake Ever with its ultra-rich texture and dense fudgy crumb. The bakery-style dessert features premium cocoa, buttermilk, and a signature dense, velvety texture that makes it perfect for special occasions.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, making sure to coat all the intricate details.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well incorporated.
  4. Add the wet ingredients to the dry ingredients and mix on medium speed for 2 minutes. The batter will be thick at this stage.
  5. Gradually add the boiling water to the batter, mixing on low speed until just combined. The batter will become thin and liquidy - this is normal.
  6. Pour the batter into the prepared Bundt pan and bake for 45-55 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
  7. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. While the cake cools, prepare the chocolate glaze. Combine chocolate chips, heavy cream, and butter in a microwave-safe bowl.
  9. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
  10. Stir in vanilla extract, then let the glaze cool slightly until it thickens to a pourable consistency.
  11. Drizzle the glaze over the cooled cake, allowing it to drip down the sides beautifully.

Notes

Use baking spray with flour for Bundt pan preparation. Ensure room temperature ingredients for optimal mixing. Don't overmix after adding boiling water. Cool cake completely before glazing to prevent chocolate from becoming too thin.