If you are a chocolate lover looking for a truly decadent dessert to impress your friends and family, this Brick Street Chocolate Cake Recipe is going to become your new go-to favorite. This cake blends the richness of chocolate fudge cake mix with the creamy smoothness of pudding and sour cream, creating a dense, ultra-moist texture that feels like a hug in cake form. Topped with a silky ganache glaze that effortlessly melts on your tongue, every bite feels indulgent yet balanced. The Brick Street Chocolate Cake Recipe is not just a dessert; it’s a celebration of chocolate done right, perfect for any occasion where a show-stopping sweet treat is called for.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in achieving the vibrant chocolate flavor and moist, tender crumb of the Brick Street Chocolate Cake Recipe. From the cake mix delivering a reliable chocolate base to the sour cream adding that essential moistness and tang, every item works together beautifully.
- Chocolate fudge cake mix: Provides a rich chocolate foundation and guarantees that perfect cake crumb texture.
- Instant chocolate pudding mix: Adds extra moisture and intensifies the chocolate flavor for a fudgy result.
- Large eggs: Help bind the ingredients and contribute to the cake’s structure and richness.
- Sour cream: Boosts moisture and creates a tender, soft crumb with a slight tang.
- Vegetable oil: Keeps the cake moist and adds to the tender texture without heaviness.
- Whole milk: Balances richness and helps blend all the ingredients smoothly.
- Vanilla extract: Enhances the chocolate notes and adds warmth to the flavor spectrum.
- Semi-sweet chocolate chips (for batter and glaze): Introduce bursts of melty chocolate in every bite and make the ganache luxuriously smooth.
- Heavy cream (for ganache): Creates a silky, glossy glaze that perfectly coats the cake with richness.
How to Make Brick Street Chocolate Cake Recipe
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 350°F, ensuring it’s perfectly ready for baking. Grease and flour a 10-inch bundt pan or use baking spray — this will help the cake release cleanly after baking, preserving its beautiful shape.
Step 2: Mix the Batter
In a large bowl, combine the cake mix, instant pudding mix, eggs, sour cream, vegetable oil, milk, and vanilla extract. Use an electric mixer to beat everything together on medium speed for about 2 minutes until the batter becomes smooth and thick. This thorough mixing develops the perfect texture and helps every ingredient meld together beautifully.
Step 3: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips with a spatula. This step ensures that every slice of your Brick Street Chocolate Cake Recipe has delightful pockets of melted chocolate, adding richness and surprise to each bite.
Step 4: Bake the Cake
Pour the batter evenly into the prepared bundt pan, smoothing the top lightly. Bake for 50 to 55 minutes, testing doneness with a toothpick inserted at the center. It should come out mostly clean, with just a few moist crumbs clinging to keep the cake beautifully fudgy and moist.
Step 5: Cool and Remove
Allow the cake to cool in the pan for 10 to 15 minutes. Then, invert it onto a wire rack to cool completely. This step is key for the ganache glaze to set perfectly without melting away.
Step 6: Prepare the Ganache Glaze
While the cake cools, gently heat the heavy cream either in a small saucepan or in the microwave until just steaming. Pour it over the chocolate chips in a bowl and let it sit for 1 to 2 minutes. Then stir until glossy and smooth—this luscious ganache is what makes the Brick Street Chocolate Cake Recipe truly irresistible.
Step 7: Glaze the Cake
Pour the warm ganache evenly over the cooled cake, letting it slowly cascade down the sides and coat every inch. Allow the glaze to set before slicing to keep that elegant presentation intact.
How to Serve Brick Street Chocolate Cake Recipe
Garnishes
Enhance your Brick Street Chocolate Cake Recipe by adding fresh raspberries or a sprinkle of powdered sugar on top. A few toasted nuts like pecans or walnuts can add a lovely crunch that contrasts with the silky ganache. A dollop of freshly whipped cream also complements the cake’s richness perfectly.
Side Dishes
This cake pairs wonderfully with lightly brewed coffee or a robust black tea to balance the dense chocolate. For a creamy touch, serve with a scoop of vanilla bean ice cream or a simple vanilla custard to elevate the dessert experience.
Creative Ways to Present
For a stunning presentation, serve the cake on a rustic wooden board with edible flowers or chocolate shavings scattered around. You could also slice it into smaller bite-sized mini cakes and layer them with extra ganache for a decadent chocolate tower. Sharing is caring, especially with such a showstopper dessert.
Make Ahead and Storage
Storing Leftovers
You can store leftover Brick Street Chocolate Cake Recipe covered at room temperature for up to three days, keeping it soft and fresh. For slightly longer, refrigeration works well but be sure to bring slices back to room temperature before serving to enjoy full flavor.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then with foil before placing it in the freezer. It can last up to two months frozen. Thaw overnight in the fridge, then allow it to come to room temperature before glazing or serving.
Reheating
If you prefer warm cake, gently heat slices in the microwave for about 15 seconds. This brings out the gooey texture of the chocolate and refreshes the dessert’s warmth without drying it out.
FAQs
Can I use a different type of chocolate for the ganache glaze?
Absolutely! You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your sweetness preference, but semi-sweet offers a perfect balance for the Brick Street Chocolate Cake Recipe.
Is it okay to use low-fat sour cream for this cake?
While low-fat sour cream will work, the cake will be richer and moister with full-fat sour cream, which is what gives the Brick Street Chocolate Cake Recipe its signature texture.
Can I make this cake gluten-free?
To make the Brick Street Chocolate Cake Recipe gluten-free, choose a gluten-free chocolate cake mix and pudding mix. The rest of the ingredients are naturally gluten-free, so adapting this recipe is straightforward.
Why is the pudding mix added to the cake batter?
The instant pudding mix adds extra moisture and density to the cake, making it fudgier and keeping it tender even after baking, a big reason why the Brick Street Chocolate Cake Recipe stands out.
How thick should the ganache glaze be before pouring?
The ganache should be smooth and glossy but still pourable. If it’s too thick, gently warm it again a few seconds; too thin means it won’t set nicely on the cake, so aim for that perfect pouring consistency.
Final Thoughts
The Brick Street Chocolate Cake Recipe is one of those magical desserts that feels special no matter the occasion. Its luscious texture and rich, chocolatey flavor make it an ultimate crowd-pleaser with an easy, approachable recipe. Give it a try, and you’ll find yourself reaching for this decadent cake time and time again.
Print
Brick Street Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Brick Street Chocolate Cake is a rich, dense, and ultra-chocolatey bundt cake made with a chocolate fudge mix and instant pudding mix, enhanced with sour cream and chocolate chips for moistness and decadence. Topped with a smooth semi-sweet chocolate ganache glaze, this cake is perfect for celebrations and chocolate lovers.
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate fudge cake mix
- 1 small box (3.9 oz) instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
For the Ganache Glaze:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan or spray it with baking spray to prevent sticking.
- Mix the batter: In a large bowl, combine the chocolate fudge cake mix, instant chocolate pudding mix, eggs, sour cream, vegetable oil, whole milk, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and thick.
- Fold in chocolate chips: Gently fold the 1 ½ cups of semi-sweet chocolate chips into the batter ensuring they are evenly distributed.
- Pour and bake: Pour the prepared batter evenly into the bundt pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool the cake: Let the cake cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare ganache glaze: Heat the ½ cup heavy cream in a small saucepan or microwave until just steaming. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a bowl. Let it sit for 1 to 2 minutes, then stir until the mixture is smooth and glossy.
- Glaze the cake: Pour the ganache glaze over the cooled cake evenly. Allow it to set before slicing and serving.
Notes
- This cake is rich, dense, and ultra-chocolatey—perfect for celebrations or chocoholics.
- Store covered at room temperature for up to 3 days.
- Refrigerate to extend shelf life longer than 3 days.
