The Brick Street Chocolate Cake is pure, chocolatey decadence packed into a single, memorable slice. Every bite is a celebration of rich cocoa, tender crumb, and that unforgettable silky ganache—making it a classic for any dessert table. Whether you’re marking a special occasion or just craving an extra-chocolaty treat, this cake never disappoints. The moist texture, deep chocolate flavor, and elegant ganache glaze make it irresistible for chocolate lovers and the perfect centerpiece for gatherings with family and friends.
Ingredients You’ll Need
What makes the Brick Street Chocolate Cake so magical? It all starts with a lineup of well-chosen, straightforward ingredients. Each one brings its own twist—some creating moisture, others building the cake’s signature fudgy depth, and a few more transforming the crumb and shine. You’ve likely got most of them in your pantry already!
- Granulated sugar: Gives the cake its sweetness and ensures a soft, tender crumb.
- All-purpose flour: The foundation of the cake, providing structure without making it dense.
- Unsweetened cocoa powder: Delivers deep, intense chocolate flavor—use the best you can find for extra richness.
- Baking powder: Works with baking soda to lift the cake, making it light but not airy.
- Baking soda: Adds extra rise and helps balance the cocoa’s acidity for maximum chocolate impact.
- Salt: Just a touch sharpens the chocolate flavor and keeps the sweetness in check.
- Large eggs: Bind everything together and add rich texture.
- Whole milk: Infuses extra moisture and a subtle creamy flavor.
- Vegetable oil: Guarantees plushness and makes sure your cake stays soft, even after a day or two.
- Vanilla extract: Rounds out the chocolate and adds aromatic depth.
- Boiling water: Intensifies the cocoa’s flavors and helps keep the batter light.
- Sour cream: The secret weapon for tang, moisture, and the lushest crumb imaginable.
- Semisweet chocolate chips (for ganache): Melting these into the glaze adds a glossy finish and extra chocolate punch.
- Heavy cream (for ganache): Creates that dreamy, pourable consistency for the glaze.
- Butter (for ganache): Gives shine and a satiny mouthfeel to the final topping.
How to Make Brick Street Chocolate Cake
Step 1: Prepare the Pan and Preheat the Oven
Start with a little kitchen prep: set your oven to 350°F so it’s ready when you are. Generously grease and flour a bundt pan, getting into all the curves—this helps the Brick Street Chocolate Cake release perfectly and look gorgeous.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Give it a whisk to distribute everything evenly. This blend sets the stage for a beautifully textured cake with an even crumb in every bite.
Step 3: Add the Wet Ingredients
Pour in the eggs, whole milk, vegetable oil, and vanilla extract. Using a hand mixer or stand mixer, beat the batter on medium speed for about 2 minutes. Watch as it transforms into a glossy, chocolatey mixture—this step ensures the cake turns out smooth and luscious.
Step 4: Incorporate the Boiling Water and Sour Cream
Gently stir in the boiling water. The batter will look runny—don’t worry, that’s exactly what you want for a moist crumb. Next, gently fold in the sour cream. This final addition makes the cake incredibly tender with a subtle tang, giving you that signature Brick Street Chocolate Cake texture.
Step 5: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing the top if needed. Slide it into the oven and bake for 45 to 50 minutes, or until a toothpick inserted deep into the cake comes out clean. The aroma is irresistible! Let it cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely—a crucial step for easy release.
Step 6: Make the Ganache Glaze
While the cake cools, prepare the ganache. Heat the heavy cream until it’s steaming but not boiling, then pour it over the chocolate chips and butter in a heatproof bowl. Wait two minutes, then whisk to silky perfection. This luscious glaze will drape your cake in pure chocolate delight.
Step 7: Glaze and Finish
Once the cake is cool, drizzle the ganache over the top, letting it cascade down the sides for that dramatic, bakery-style look. Allow the glaze to set—if you can stand the wait—before slicing into your Brick Street Chocolate Cake.
How to Serve Brick Street Chocolate Cake
Garnishes
Dress up your Brick Street Chocolate Cake with a scatter of chocolate curls, a dusting of powdered sugar, or even a shower of vibrant berries. Fresh raspberries or strawberries not only look beautiful but add a bright pop of color and tartness to offset all that rich chocolate.
Side Dishes
This cake stands tall on its own, but it’s dreamy alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. For the ultimate indulgence, serve slices with warm espresso or a chilled glass of milk—you can’t go wrong!
Creative Ways to Present
Turn your Brick Street Chocolate Cake into the centerpiece of dessert hour by serving it on a pretty cake stand or festive platter. For birthdays or celebrations, add candles or edible gold leaf. Mini slices, served with little forks at a party, are always a hit!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Brick Street Chocolate Cake fresh by covering it with plastic wrap or storing it in an airtight container at room temperature for up to three days. The texture stays moist, and the flavors get even deeper after a day!
Freezing
If you want to make the cake in advance, you absolutely can. Wrap unfrosted slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to two months. Simply thaw at room temperature before adding ganache or serving.
Reheating
For that just-baked warmth, zap individual slices in the microwave for 10–15 seconds. The ganache gets all melty and fudgy again—pure chocolate bliss. If you’re reheating an unglazed cake, a brief warm-up in a low oven works well, too.
FAQs
What makes Brick Street Chocolate Cake different from other chocolate cakes?
It’s all about the combination of intense cocoa, a unique mix of sour cream and boiling water for dense moisture, and a deeply rich ganache glaze. This cake takes chocolate flavors to a whole new level and has a fudgy, almost truffle-like texture that classic chocolate cakes just can’t match.
Can I use a different pan if I don’t have a bundt?
Absolutely! While a bundt pan gives the traditional look, you can use a 9×13-inch pan or two 9-inch round cake pans—just adjust the baking time and keep a close eye, as thinner layers bake faster.
Is the ganache necessary, or can I skip it?
The ganache truly elevates the Brick Street Chocolate Cake, but if you prefer, you can dust it with powdered sugar or add a simple buttercream. However, that glossy chocolate glaze is part of what makes this recipe stand out!
Can I make this cake gluten-free?
Yes. Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend—just make sure it contains xanthan gum for structure. The cake still turns out fudgy and moist, ready for all your chocolate-loving friends to enjoy.
Should I refrigerate the cake after adding ganache?
If your kitchen is particularly warm or you want to keep the ganache firm, you can refrigerate the Brick Street Chocolate Cake. Just let it come to room temperature before serving for the best texture and flavor.
Final Thoughts
There’s nothing quite like slicing into a Brick Street Chocolate Cake and seeing those glossy swirls of ganache catch the light. This cake is beloved for its simplicity and unforgettable flavor—an easy showstopper you’ll bake again and again. Whether it’s a party or a Tuesday night treat, go ahead and give it a try; your chocolate cravings will thank you!
Print
Brick Street Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent richness of this Brick Street Chocolate Cake. Moist, dense, and topped with a luscious ganache glaze, it’s a show-stopping dessert perfect for any special occasion.
Ingredients
Dry Ingredients:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup sour cream
For the ganache glaze:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a bundt pan.
- Mix dry ingredients: In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: Beat in eggs, milk, oil, and vanilla. Stir in boiling water.
- Finish batter: Fold in sour cream. Pour into pan and bake for 45–50 minutes.
- Make ganache: Heat cream, pour over chocolate chips and butter. Whisk until smooth.
- Glaze cake: Drizzle ganache over cooled cake. Let set before slicing.
Notes
- This cake is best enjoyed within 3 days or refrigerated for longer freshness.
- Warm slices for a fudgier texture when serving.
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