Description
Chocolate lovers rejoice over this brick street chocolate cake, a delectable dessert hailing from Southern kitchens. Rich cocoa layers meld with silky frosting, promising a memorable slice that delights chocolate enthusiasts.
Ingredients
Scale
- 2 ½ cups (300 grams) cake flour
- 1 cup (100 grams) baking cocoa, sifted (for cake)
- 1 cup (100 grams) baking cocoa, sifted (for icing)
- 2 cups (470 ml) sugar
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (113 grams) butter (for icing)
- 3 large eggs
- 2 ¼ cups (532 ml) buttermilk
- 1 cup (170 grams) semi-sweet chocolate chips (regular and mini)
- 2 tsps baking soda
- ½ tsp salt
- ½ cup (50 grams) instant chocolate pudding mix
- 1 ½ tsps pure vanilla extract
- ½ cup (120 ml) water
- 3 ½ cups (400 grams) powdered sugar, sifted
- 3–4 tbsps heavy cream
- 1 tsp vanilla (for icing)
Instructions
- Preparation: Calibrate the conventional oven to 350°F and delicately coat a tube or Angel Food Cake pan with a gossamer layer of grease.
- Creaming: Utilize a stand mixer to whip sugar, butter, and vanilla into a luxurious, velvety emulsion, then integrate eggs individually, ensuring a seamless blend.
- Dry Ingredient Fusion: In a separate mixing bowl, sift together cake flour, cocoa powder, baking soda, salt, and instant chocolate pudding mix.
- Batter Construction: Methodically alternate between incorporating dry ingredients and buttermilk into the wet mixture, creating a harmonious chocolate batter, then gently fold in semi-sweet chocolate chips for textural complexity.
- Baking Ritual: Pour the batter into the prepared pan, spreading it uniformly, then place in the preheated oven. Bake at 350°F for 30 minutes, reduce temperature to 325°F, and continue baking for 35-45 minutes until a cake tester emerges pristine.
- Cooling Interlude: Transfer the cake to a wire rack, allowing it to cool completely before inverting onto a serving plate.
- Chocolate Icing Crafting: In a medium saucepan, combine water, butter, and vanilla, heating until butter melts. Remove from heat and progressively blend sifted cocoa powder and powdered sugar, introducing heavy cream tablespoon by tablespoon to achieve a silky, pourable consistency.
- Final Embellishment: Drizzle the icing from the cake’s center, allowing it to cascade elegantly down the sides, then permit the frosting to set naturally, creating a glossy, decadent finish.
Notes
- Buttermilk Brilliance: Use room temperature buttermilk to ensure smoother batter blending and more even cake texture.
- Chocolate Chip Strategy: Dust chocolate chips with a light coating of flour before folding to prevent sinking during baking.
- Temperature Precision: Watch cake closely during final baking stage to avoid overbaking, which can lead to dryness.
- Cooling Technique: Allow cake to cool completely in pan before removing to maintain structural integrity and prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 513
- Sugar: 61 g
- Sodium: 251 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg