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!
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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