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.