This Brick Street Chocolate Cake recipe brings a rich, intensely chocolatey experience right to your kitchen, proving that incredibly satisfying desserts don’t require professional pastry skills. It’s the perfect solution for those craving a homemade treat that rivals any bakery’s best.
Key Ingredients for Brick Street Chocolate Cake :
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee (or hot water)
How to Make Brick Street Chocolate Cake
This Brick Street Chocolate Cake is astonishingly simple to make, designed for maximum flavor with minimal fuss. The result is a moist, tender crumb with an intensely rich chocolate taste, perfect for any celebration or a simple indulgence. Preparation time is approximately 20 minutes, with 30-35 minutes of baking time.
Step-by-Step Instructions
Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for even easier cleanup. This ensures your Brick Street Chocolate Cake won’t stick.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure these dry ingredients are thoroughly combined to distribute the leavening agents evenly, which is crucial for a good cake texture.
Add Wet Ingredients (Except Coffee): To the bowl with the dry ingredients, add the buttermilk, vegetable oil, eggs, and vanilla extract. Using an electric mixer on low speed, or a whisk, mix until just combined. The batter might seem thick at this stage, but that’s perfectly normal for this Brick Street Chocolate Cake.
Incorporate Hot Coffee: With the mixer still on low speed, or while whisking by hand, gradually pour in the hot brewed coffee (or hot water). Continue mixing until the batter is smooth and lump-free. The hot liquid “blooms” the cocoa powder, intensifying the chocolate flavor and creating a wonderfully moist texture in your Brick Street Chocolate Cake. The batter will be quite thin, which is characteristic of this type of cake.
Pour into Pan: Carefully pour the thin batter into the prepared 9×13 inch baking pan. Gently tilt the pan to ensure the batter is evenly distributed, covering the entire surface.
Bake Your Delicious Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the Brick Street Chocolate Cake comes out clean. Be careful not to overbake, as this can lead to a dry cake.
Cool the Cake: Once baked, remove the Brick Street Chocolate Cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes before attempting to remove it or frost it. This allows the cake to firm up, making it easier to handle.
Why You’ll Love This Brick Street Chocolate Cake
This Brick Street Chocolate Cake boasts an unbelievably moist and tender crumb, elevated by the deep, dark chocolate flavor that cocoa powder and hot coffee create. It’s a delightful departure from drier chocolate cakes, offering a truly satisfying dessert experience that feels both sophisticated and incredibly comforting. Making this cake at home is remarkably cost-effective; you’ll save significantly compared to purchasing a similar quality cake from a bakery, and the simple pantry staples result in a gourmet treat without the premium price tag. The magic truly lies in the subtle enhancements—the richness from the coffee and the tenderizing effect of the buttermilk—making it a standout recipe that’s surprisingly easy to achieve.
Unlike a dense fudge cake, this Brick Street Chocolate Cake has a lighter, airier texture that still delivers intense chocolate satisfaction. It’s the perfect canvas for your favorite toppings, whether it’s a simple dusting of powdered sugar, a swirl of luscious chocolate ganache, or a dollop of whipped cream. We’re confident this recipe will become a treasured go-to for all your chocolate cravings, so gather your ingredients and get ready to bake up some happiness.
Storing and Reheating Tips
- Room Temperature Storage: Once fully cooled, your Brick Street Chocolate Cake can be stored at room temperature, wrapped tightly in plastic wrap or placed in an airtight container for up to 2-3 days. This is ideal if you plan to enjoy it within a couple of days.
- Refrigeration: For longer storage, particularly in warmer climates or if your cake has a frosting that contains dairy or eggs, refrigerate it. Wrap the cake tightly in plastic wrap to prevent it from drying out, and it will stay fresh in the refrigerator for up to 5-7 days.
- Reheating: To reheat a slice, you can gently warm it in the microwave for 10-20 seconds until just slightly warmed. Alternatively, you can enjoy it at room temperature or slightly chilled.
- Freezing: The Brick Street Chocolate Cake freezes exceptionally well. Wrap the cooled cake (either unfrosted or frosted with a stable frosting) tightly in several layers of plastic wrap, followed by a layer of aluminum foil or a freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
Final Thoughts
This Brick Street Chocolate Cake is a testament to how simple ingredients can create extraordinary desserts. It’s a comforting, deeply satisfying cake that’s incredibly easy to whip up. We encourage you to try this recipe and experience the joy of baking a truly delicious homemade chocolate cake.
Brick Street Chocolate Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for even easier cleanup. This ensures your Brick Street Chocolate Cake won’t stick.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure these dry ingredients are thoroughly combined to distribute the leavening agents evenly, which is crucial for a good cake texture.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- To the bowl with the dry ingredients, add the buttermilk, vegetable oil, eggs, and vanilla extract. Using an electric mixer on low speed, or a whisk, mix until just combined. The batter might seem thick at this stage, but that’s perfectly normal for this Brick Street Chocolate Cake.1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- With the mixer still on low speed, or while whisking by hand, gradually pour in the hot brewed coffee (or hot water). Continue mixing until the batter is smooth and lump-free. The hot liquid “blooms” the cocoa powder, intensifying the chocolate flavor and creating a wonderfully moist texture in your Brick Street Chocolate Cake. The batter will be quite thin, which is characteristic of this type of cake.1 cup hot brewed coffee
- Carefully pour the thin batter into the prepared 9×13 inch baking pan. Gently tilt the pan to ensure the batter is evenly distributed, covering the entire surface.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the Brick Street Chocolate Cake comes out clean. Be careful not to overbake, as this can lead to a dry cake.
- Once baked, remove the Brick Street Chocolate Cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes before attempting to remove it or frost it. This allows the cake to firm up, making it easier to handle.