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Brick Street Chocolate Cake: The Ultimate Rich Chocolate Dessert Recipe

This legendary Brick Street Chocolate Cake is the ultimate chocolate lover's dream with its ultra-rich texture, dense fudgy crumb, and deep chocolate flavor. The bakery-style dessert combines unique ingredients and careful baking methods to create a moist dark chocolate cake that stands tall with unforgettable flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup semisweet chocolate chips
  • 1/2 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 get into all the crevices. This ensures your cake releases perfectly.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps.
  3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined - be careful not to overmix.
  4. Gradually add the boiling water to the batter, stirring constantly. The batter will be thin - this is normal and contributes to the cake's moist texture.
  5. 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 attached. The cake should spring back when lightly touched.
  6. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking.
  7. For the chocolate glaze, heat the heavy cream until steaming but not boiling. Pour over the chocolate chips and butter in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in the vanilla extract.
  8. Once the cake is completely cool, drizzle the chocolate glaze over the top, allowing it to cascade down the sides. Let the glaze set for 10 minutes before serving.

Notes

Measure precisely by spooning flour into measuring cup rather than scooping. Bring eggs and buttermilk to room temperature before mixing. Mix just until combined to avoid developing gluten. Allow cake to cool completely before glazing. Store in airtight container at room temperature for up to 3 days.