Why make this recipe
Brick Street Chocolate Cake is a classic dessert that never fails to impress. With its rich chocolate flavor and moist texture, this cake is perfect for any celebration or just a sweet treat at home. It’s easy to make and uses simple ingredients you may already have in your pantry. Whether you are an experienced baker or a beginner, this cake is an excellent choice to satisfy your chocolate cravings.
How to make Brick Street Chocolate Cake
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Directions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine the flour, baking powder, baking soda, cocoa powder, sugar, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is well combined (it will be thin).
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- Frost with your favorite chocolate frosting and serve.
How to serve Brick Street Chocolate Cake
Serve Brick Street Chocolate Cake at room temperature or slightly chilled. Slice the cake and add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra treat. It’s perfect for birthdays, anniversaries, or casual gatherings with friends and family.
How to store Brick Street Chocolate Cake
Store any leftover Brick Street Chocolate Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for about a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil, allowing it to stay good for up to three months. When ready to eat, let it thaw in the fridge overnight before serving.
Tips to make Brick Street Chocolate Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Do not overmix the batter after adding the boiling water; stir just until combined.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Variation
You can add chocolate chips to the batter for an extra chocolatey treat. Alternatively, you can use different frostings, such as cream cheese frosting or a simple ganache, to switch things up. For a touch of flavor, try adding a teaspoon of espresso powder into the batter.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Just store it properly as mentioned above.
2. Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour, but it may change the texture slightly.
3. What kind of frosting goes well with this cake?
Chocolate frosting is a classic choice, but you can also use vanilla buttercream, cream cheese frosting, or even a whipped ganache for a delicious pairing.
Brick Street Chocolate Cake
A classic dessert with rich chocolate flavor and moist texture, perfect for celebrations or a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine the flour, baking powder, baking soda, cocoa powder, sugar, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is well combined (it will be thin).
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- Frost with your favorite chocolate frosting and serve.
Notes
Serve with a scoop of vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
