Brick Street Chocolate Cake

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.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Cooling Time 20

Total Time 55

Servings: 12 cakes

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

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
1 cup buttermilk at room temperature
1/2 cup vegetable oil
2 large eggs at room temperature
1 teaspoon vanilla extract
1 cup hot brewed coffee (or hot water)

Equipment

9x13 inch baking pan
Large mixing bowl
Electric Mixer (optional)
Whisk
Wire rack
Wooden skewer or toothpick

Method

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13 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 9x13 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.

Notes

Storage: Room temperature up to 2-3 days, refrigerated up to 5-7 days, frozen up to 2-3 months.