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Brick Street Chocolate Cake

Experience the ultimate chocolate indulgence with this moist and rich Brick Street Chocolate Cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Frosting
  • 1 cup unsweetened cocoa powder
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 0.5 cups heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
  4. Stir in the boiling water (don’t worry, the batter will be thin).
  5. Pour the batter evenly into the prepared cake pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
  1. Beat the softened butter and cocoa powder together until creamy.
  2. Gradually add the powdered sugar and heavy cream, beating until you reach the desired consistency.
Assembly
  1. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
  2. Decorate as desired and serve!

Notes

Serving suggestions include pairing with vanilla ice cream and drizzling chocolate syrup over the top for added elegance. Store in the fridge for 3-5 days or freeze for up to three months.