This luscious Brick Street Chocolate Cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top decadent!
Hey folks – we’re having a par-tay here today. Yeah. And you’re
invited! So grab your party hat! Today we’re having cake to
celebrate the one year anniversary of Through Her Looking Glass. Uh huh. I know.
Never really thrown a party for myself. (But it’s really for the blog, right?) Not exactly Miss Manners etiquette and all, but now that I’m really getting into it, let’s just DO this. We’re having cake. Chocolate cake. Brick Street Chocolate Cake.
Parties call for cakes and laughs. Here’s a throwback chuckle: my very first Through Her Looking Glass post last fall:
Everytime a Bell Rings
(Hope you smiled.) And now let’s talk cake.
An excellent chocolate cake recipe’s like the little black dress. (Or
suit.) Important to have in the wardrobe (recipe box) when the occasion
arises. Not like you’ll need it every day or even every week, but there
when you need it. Yes, that’s exactly how I feel about this luscious
chocolate cake.
So I’ve been on a quest for some time (years) to find the perfect
chocolate cake recipe. Dense and rich. With a to-die-for ganache icing.
And not too many crazy steps to put it together. Yeah.
Thought I found that recipe a few years ago. There was a chocolate
cake recipe I really loved. But then I found this easy recipe for Brick Street Chocolate Cake. Truthfully, it found me.
I’ll tell you how. A friend who happens to be quite a wonderful baker
in the south messages me, says she has a chocolate cake recipe
to-die-for and I should put it on the blog.
Says it will make me famous.
Well I’m all about celebrity (snicker), so I message back, say…
“Bring. It. On. Sister!”
And she says, “Catch is, gotta bake it in a convection oven.”
So my spirits plummet fast because I don’t have a convection oven.
(Not even in my stainless-steel
fully equipped second kitchen with the
copper range hood.) Just kidding. Still dreaming on that… So
I message
back, say: “Bummer, I’m plumb out o’ luck. Haven’t got one.”
And she says:”Then find one. It’s just that good. I’m sending the recipe.”
So here’s an example of a blessing in disguise. (Very disguise.) Lo and behold several months after that conversation my oven actually bites the dust. And we have to replace it. With her words still echoing, I choose an oven with a convection feature.
Ingredients
- 2 cups sugar
- 1 cup butter, softened
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs
- 2 1/2 cups cake flour
- 1 cup baking cocoa, sifted
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup instant chocolate pudding mix (small box)
- 2 1/4 cups buttermilk
- 1 cup semi-sweet chocolate chips
- 1/2 cup water
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 cup baking cocoa, sifted
- 3 1/2 cups powdered sugar
- 3 tablespoons heavy cream (more or less for consistency)
Cake:
Chocolate Icing:
Instructions
- Preheat CONVECTION OVEN ONLY to 350°.
- Beat sugar, butter & vanilla in large bowl.
- Beat in eggs.
- Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
- Stir in semi-sweet chocolate chips.
- Pour into greased tube pan.
- Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
- Cool cake completely before icing.
- Heat water, butter and vanilla together in sauce pan on stovetop until melted.
- Remove from heat.
- Stir in one cup cocoa.
- Stir in powdered sugar, sifted.
- Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
- Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.
Cake:
Chocolate Icing:
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