Brick street chocolate cake
This brick street chocolate cake is a rich, moist, and decadent dessert that’s perfect for any occasion. Made with simple ingredients like cocoa powder, buttermilk, and hot water, it’s easy to bake and impossible to resist. Top it with a fluffy chocolate frosting, and you’ve got a show-stopping treat that’s sure to impress.
Ingrédients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (the good stuff!)
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
- 1 cup buttermilk
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 3 tsp Heavy cream
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. A little flour dusting won’t hurt either!
- Mix the Dry Stuff: In a big bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Pro tip: sift the cocoa powder if it’s lumpy.
- Combine the Wet Ingredients: In another bowl, mix the buttermilk, oil, eggs, and vanilla. Slowly add this to the dry ingredients and stir until everything’s smooth.
- Add the Hot Water: Here’s the secret to that moist texture—pour in the hot water and mix until the batter is thin but well combined. Don’t worry; it’s supposed to look runny!
- Bake It Up: Divide the batter evenly between the pans and bake for 30-35 minutes. You’ll know it’s done when a toothpick comes out clean.
- Cool It Down: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Patience is key here—don’t frost a warm cake!
- Make the Frosting: While the cakes cool, beat the butter until it’s creamy, then gradually add the powdered sugar, cocoa powder, heavy cream, and vanilla. Whip it until it’s fluffy and dreamy
- Assemble Your Masterpiece: Frost the cooled cakes, stacking them evenly. Add some chocolate shavings or fresh berries for that extra wow factor.