This cake is amazing! Dense, creamy, chocolate center with ganache chocolate poured on top. Decorated with with your choice of candy chocolates. A dream come true for the chocolate lover in your life. This recipe was adapted from throughherlookingglass.com
I have made a number of chocolate cakes throughout the years and while I don’t think you can go wrong with chocolate, this is one of my very favorites. I would have eaten the whole thing, but my son wouldn’t let me (thank goodness).
Brick Street Chocolate Cake
2 cups sugar
1 cup butter
1/1/2 tsp pure vanilla extract
3 large eggs
2 1/2 cups cake flour (I used 100% whole white wheat because I like the texture)
1 cup baking cocoa, sifted
2 tsp baking soda
1/2 tsp salt
1/2 instant chocolate pudding mix (small box
2 1/4 cups butter milk (or you can put a tbs of lemon juice in a cup of milk)
1 cup semi-sweet chocolate chips
In a large, electric mixing bowl combine sugar and butter until well combined. Add vanilla and eggs one at a time, beating well in between each.
In a separate medium bowl mix the dry ingredients flour, cocoa, baking soda and salt.
Then using a large serving spoon, add a few scoops of dry ingredient mix to the butter and sugar mixture. Blend just until mixed then add a portion of the butter milk or substitute version milk with 1 tbs lemon juice. Keep adding dry mix and then the butter milk mixture, mixing just till blended each time, until both the dry mix and butter milk mixture are gone.
Gently stir in the semi-sweet chocolate chips, these will melt into your cake and give bursts of rich chocolate goodness. Pour into a greased bunt pan and place the bunt onto a cooking sheet. Then just in case it flows over it will be ok. My pan didn’t flow over, it is 10 inches across and 4 inches deep
Cook Brick Street Chocolate Cake
Cook at 350 in a convection oven for 45-60 minutes. Check with a toothpick, if it comes out with batter on the stick let it keep cooking. I like to pull cakes out when a few crumbs of the cake are still sticking to the toothpick. If you pull out the toothpick and it’s completely dry, the cake has cooked too long and will be slightly dry.
For a regular oven without convection, bake at 350 for 30 minutes then lower the temperature to 325 and cook an additional 30-40 minutes.
Let it cool for about 10 minutes in the pan then loosen the edges with a plastic knife (so you don’t scratch the sides of your pan). Tip it upside down to slide the cake out. If it doesn’t come out loosen again with the plastic knife on the outside and on the inside ring of the cake. Let it cool completely on a wrack then cover with ganache.
Chocolate Ganache
Chocolate ganache is a mixture of equal weights chocolate and cream, melted together and used to glaze or fill cakes, whip into fluffy frosting or fill truffles and it’s amazing. For our cake today I kept it as a glaze and didn’t whip it.
8 ounces chopped chocolate (the better the quality the better the ganache)
8 ounces heavy cream
Chop your chocolate into small pieces. I used Ghiradelli’s Dark chocolate, which makes for a very rich chocolate flavor. For a lighter, creamy chocolate use milk chocolate instead.
Heat up your heavy cream until very hot and pour on top of your chopped chocolate. I let it sit for a minute, then mix it together. Now let it sit for several minutes. I even put mine in the fridge to cool for 10-15 minutes, so it would go on thick. It will cool to a solid consistency, so watch the ganache and don’t let it cool too much.
How to Decorate the Brick Street Chocolate Cake
Pour ganache on the cake and decorate. I used several different chocolates to create an over the top appearance. 🙂 Which worked really well. I filled the center with chocolate covered coconut truffles and the flavors sunk into the core of the cake–pure decadence.
I also used orange sticks, malt balls and Lindt Truffles. The malt balls were pretty fun because they completed the bubbling over effect and were light enough to stay where I put them on the ganache topping.
Use a variety of chocolates and have fun with it. Until next time.
Natalie 😊
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