Description

This Brick Street Chocolate Cake is a rich and moist chocolate cake featuring a perfectly balanced cocoa flavor. The cake is layered with a creamy homemade chocolate frosting, making it an indulgent dessert that’s perfect for celebrations or any chocolate craving. With simple ingredients and straightforward steps, this recipe is easy to follow and guarantees a delicious, bakery-quality result at home.

Ingredients

Scale

Cake Ingredients

1 and 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Frosting Ingredients

1 cup unsalted butter, softened
3 and 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 tsp vanilla extract
1/4 cup heavy cream

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and removes lumps.
Mix Wet Ingredients: In another bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined to avoid overmixing, which can toughen the cake.
Add Boiling Water: Carefully stir in the boiling water. The batter will be thin, but this step helps to create a moist cake texture.
Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and transfer to wire racks to cool completely.
Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, then add salt, vanilla extract, and heavy cream. Beat the mixture until smooth and fluffy.
Assemble and Decorate: Once the cakes are completely cool, spread frosting on one cake layer, top with the second layer, and frost the entire cake. Decorate as desired.

Notes

Make sure the boiling water is added carefully to avoid splashing and to help dissolve cocoa powder fully.
The thin batter is normal for this recipe and results in a moist texture.
Use room temperature ingredients (eggs, milk, butter) for better mixing and texture.
You can substitute vegetable oil with melted coconut oil for a subtle flavor variation.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Let the cake cool completely before frosting to prevent the frosting from melting.