Brick Street Chocolate Cake is the recipe that Teresa makes every most requested birthday and every most anticipated family gathering when someone specifically asks for the most densely indulgent and the most genuinely fudgy individual chocolate dessert that most closely resembles the most legendary and the most deeply beloved original Brick Street Café individual chocolate cake from the most famous Greenville, South Carolina individual restaurant that produces the most extraordinarily dense and the most beautifully fudgy individual chocolate Bundt cake that has become the most genuinely iconic and the most widely imitated individual Southern restaurant dessert.
Because the most specific combination of the most generous individual butter and sour cream for the most extraordinarily dense and the most properly fudgy individual crumb, the most intensely rich cocoa powder for the most deeply concentrated individual chocolate character, and the most beautifully poured warm individual chocolate ganache glaze that drapes and pools most dramatically in every individual Bundt groove and crevice creates the most genuinely indulgent and the most properly restaurant-worthy individual chocolate Bundt cake that every single birthday guest immediately declares is the most extraordinary individual chocolate dessert they have ever tasted.
Brick Street Chocolate Cake is the most easy and deeply extraordinary 1-hour 30-minute dense fudgy restaurant-inspired chocolate Bundt cake made with butter sour cream sugar cocoa eggs flour baking soda and vanilla baked at 325°F for 60 to 70 minutes and glazed with warm chocolate ganache. Come follow us on Pinterest where we share beautiful cake recipes and easy dessert favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Brick Street Chocolate Cake Recipe
This Brick Street Chocolate Cake recipe is the most completely extraordinary and the most genuinely legendary individual dense fudgy chocolate Bundt cake that delivers the most intensely indulgent and the most properly restaurant-worthy individual chocolate experience through the most brilliantly constructed combination of the most generous individual butter quantity for the most properly dense and the most deeply rich individual crumb, sour cream for the most essential individual moisture and tang, and an abundant individual cocoa powder for the most deeply concentrated and the most intensely chocolate-forward individual cake character.
The most gloriously poured individual warm chocolate ganache glaze that drapes most dramatically into and around every individual Bundt groove creates the most beautifully glossy and the most deeply chocolate-layered individual exterior that transforms this most densely fudgy Bundt into the most completely show-stopping and the most genuinely breathtaking individual presentation. Our Homemade Chocolate Cake makes a beautifully equally deeply chocolatey and equally celebration-worthy companion for a complete and wonderful chocolate cake collection.
Ingredients Needed for This Brick Street Chocolate Cake Recipe
For the Dense Fudgy Chocolate Bundt Cake:
- 1 cup Unsalted Butter, softened
- 2 cups Granulated Sugar
- 4 large Eggs, room temperature
- 2 cups Sour Cream, room temperature
- 2 tsp Pure Vanilla Extract
- 2½ cups All-Purpose Flour
- 1 cup Natural Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- ½ tsp Salt
- 1 cup Hot Strong Brewed Coffee or Boiling Water
For the Warm Chocolate Ganache Glaze:
- 6 oz (1 cup) Semi-Sweet Chocolate Chips
- ¾ cup Heavy Whipping Cream
- 2 tbsp Unsalted Butter
- 1 tbsp Light Corn Syrup (for the most beautifully glossy individual finish)
How to Make This Brick Street Chocolate Cake Recipe
Preheat the oven to 325°F (163°C). Grease a 12-cup Bundt pan the most meticulously and dust with cocoa powder — not flour — for the most cleanly released and the most beautifully dark individual Bundt exterior.
In a large mixing bowl, beat the softened butter and sugar on medium-high for 3 minutes until the most light and the most beautifully fluffy. Add the eggs one at a time, beating the most thoroughly after each. Add the sour cream and vanilla and mix until combined, cara mia.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet in three additions, mixing on low just until combined between each addition.
Carefully stir in the hot brewed coffee or boiling water — the batter will be the most beautifully thick and the most properly dense.
Pour the batter into the most meticulously greased and the most cocoa-dusted individual Bundt pan. Smooth the top. Bake at 325°F for 60 to 70 minutes until a toothpick inserted in the center comes out with only a few moist crumbs — not wet. The low individual baking temperature is the most specifically essential for the most dense and the most fudgy finished individual texture.
Cool in the pan for exactly 15 minutes. Invert confidently onto a wire rack over a parchment-lined baking sheet. Cool completely.
For the warm ganache glaze, heat cream to just simmering. Pour over chocolate chips and butter. Add corn syrup. Let sit 2 minutes then whisk until the most beautifully smooth. Allow to cool until the most pourable but the most slightly thickened individual consistency.
Pour the warm ganache most generously over the completely cooled Bundt cake, allowing it to cascade most dramatically into every individual groove.
How to Serve This Brick Street Chocolate Cake Recipe
Serve at room temperature for the most beautifully set individual ganache glaze and the most properly softened individual dense fudgy crumb. Serve with the most generous scoop of vanilla ice cream alongside each individual slice for the most completely extraordinary and the most genuinely restaurant-worthy individual warm-and-cold individual dessert experience.
For the most completely extraordinary individual presentation, dust a fine sprinkle of powdered sugar through a fine mesh sieve over the most completely set individual ganache glaze immediately before the most dramatic individual table presentation. Our Guinness Chocolate Cake makes a beautifully equally deeply fudgy and equally celebration-rich companion for a complete and wonderful dense chocolate cake collection.
How to Store This Brick Street Chocolate Cake Recipe
Store under a cake dome at room temperature for up to 3 days — the most dense individual fudgy crumb actually improves on day two and day three as the most complete individual moisture distribution occurs throughout. Refrigerate for up to one week. Freeze individual slices wrapped tightly for up to 3 months.
Tips to Make This Brick Street Chocolate Cake Recipe
Dust the Bundt pan with cocoa powder rather than flour after greasing for the most cleanly released and the most beautifully dark individual Bundt exterior — white flour dusting produces the most undesirable pale individual residue on the dark individual exterior. Cocoa powder greasing produces the most properly chocolate-dark and the most beautifully clean individual Bundt exterior.
Invert the Bundt cake at exactly 15 minutes of cooling — the most specifically critical individual timing window where the individual cake has set sufficiently to hold its individual shape when inverted but the most caramel-like individual butter and sugar mixture has not yet hardened and adhered permanently to the pan. Waiting longer than 15 minutes increases the most significant sticking risk.
Helpful Notes for This Brick Street Chocolate Cake Recipe
The most low 325°F individual baking temperature is the most specifically critical for the most dense and the most properly fudgy Brick Street individual chocolate cake texture — the most lower temperature the most slowly cooks the individual dense batter without the most rapidly setting outer crust that traps raw individual batter in the center. The most longer individual baking time at lower temperature produces the most beautifully even and the most properly fudgy individual result throughout.
Brick Street Chocolate Cake is most genuinely the most extraordinary when served the next day — the most dense individual crumb settles and the most beautifully melds with the individual ganache glaze overnight to produce the most deeply extraordinary and the most properly unified individual chocolate dessert that same-day serving cannot match.
Variation of This Brick Street Chocolate Cake Recipe
Maria made a version adding half a cup of mini chocolate chips to the batter for the most completely extraordinary and the most deeply double-chocolate individual Brick Street-inspired Bundt cake. Teresa tried a peanut butter ganache glaze — adding three tablespoons of smooth peanut butter to the ganache alongside the corn syrup — for the most completely extraordinary and the most deeply beloved individual peanut butter Brick Street chocolate cake.
For a Kahlúa version, substitute two tablespoons of Kahlúa coffee liqueur in the warm ganache glaze in place of the corn syrup for the most completely extraordinary and the most beautifully complex individual coffee-chocolate Brick Street individual ganache glaze. Our Guinness Chocolate Cake makes a beautifully equally dense and equally deeply chocolate companion for a complete and wonderful rich fudgy chocolate cake collection.
FAQs About This Brick Street Chocolate Cake Recipe
What makes Brick Street Chocolate Cake different from regular chocolate cake?
The most specific and the most completely defining characteristics of the most authentic Brick Street Chocolate Cake are the most exceptionally generous individual sour cream quantity — two full cups — that produces the most extraordinarily dense and the most properly fudgy individual crumb far beyond conventional individual chocolate cakes, the most low 325°F baking temperature for the most slowly and the most gently set individual dense crumb, and the most warm glossy individual ganache glaze that drapes most dramatically into every individual Bundt groove.
Why bake at 325°F instead of 350°F?
The most lower 325°F individual baking temperature is the most specifically designed for the most dense and the most properly fudgy Brick Street individual texture — baking the most dense individual sour cream batter at a higher temperature sets the individual exterior too quickly before the most interior fully cooks through, producing the most undesirably raw individual center behind the most cooked individual exterior. The most lower and the most longer individual baking produces the most beautifully even and the most perfectly fudgy individual result throughout every layer of the finished individual Bundt.
Can I use a regular round cake pan instead of a Bundt?
Yes. Pour the individual batter into a greased and cocoa-dusted 9 by 13-inch baking pan and bake at 325°F for approximately 45 to 50 minutes. The most individual Bundt format produces the most dramatically beautiful and the most properly restaurant-worthy individual presentation with the most gloriously cascading individual ganache glaze — the individual sheet cake format is the most conveniently crowd-feeding alternative for the most casual individual gathering.
Conclusion
This Brick Street Chocolate Cake is the most completely extraordinary and the most genuinely legendary dense fudgy restaurant-inspired individual chocolate Bundt cake that makes every birthday and every gathering feel genuinely and completely magnificent through the most densely rich sour cream cocoa crumb and the most gloriously poured warm chocolate ganache glaze in every single dramatically individual and completely irresistible Brick Street chocolate cake slice.
We hope it brings the same deeply joyful legendary restaurant chocolate cake inspiration and the same completely delighted table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Brick Street Chocolate Cake The Most Easy Dense Fudgy Sour Cream Butter Cocoa Ganache Glaze Individual Rich Restaurant Chocolate Cake
- Total Time: 1 hour 40 minutes including cooling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
The most extraordinary dense fudgy Brick Street Chocolate Cake made by preheating oven to 325°F greasing 12-cup Bundt pan most meticulously dusting with cocoa powder not flour beating 1 cup softened butter and 2 cups sugar medium-high 3 minutes light and fluffy adding 4 room temperature eggs one at a time beating thoroughly then 2 cups room temperature sour cream and 2 tsp vanilla mixing combined whisking 2 1/2 cups flour 1 cup cocoa 2 tsp baking soda and 1/2 tsp salt adding dry in 3 additions on low just combined between each carefully stirring in 1 cup hot brewed coffee or boiling water batter will be thick pouring into Bundt pan smoothing top baking 325°F 60 to 70 minutes until toothpick shows few moist crumbs not wet cooling exactly 15 minutes inverting onto rack over parchment-lined sheet cooling completely heating 3/4 cup cream to simmering pouring over 6 oz chocolate chips 2 tbsp butter and 1 tbsp corn syrup resting 2 minutes whisking smooth cooling to pourable consistency pouring generously over cooled Bundt cascading into every groove. A completely extraordinary dense fudgy Southern restaurant-inspired Brick Street chocolate Bundt ganache cake recipe.
Ingredients
1 cup Unsalted Butter softened
2 cups Granulated Sugar
4 large Eggs room temperature
2 cups Sour Cream room temperature
2 tsp Pure Vanilla Extract
2 1/2 cups All-Purpose Flour
1 cup Natural Unsweetened Cocoa Powder
2 tsp Baking Soda
1/2 tsp Salt
1 cup Hot Strong Brewed Coffee or Boiling Water
6 oz 1 cup Semi-Sweet Chocolate Chips
3/4 cup Heavy Whipping Cream
2 tbsp Unsalted Butter for ganache
1 tbsp Light Corn Syrup for glossy finish
Instructions
1. Preheat oven to 325°F 163°C. Grease 12-cup Bundt pan most meticulously. Dust with cocoa powder not flour.
2. Beat softened butter and sugar medium-high 3 minutes light and fluffy.
3. Add eggs one at a time. Beat thoroughly after each. Add sour cream and vanilla. Mix combined.
4. Whisk flour, cocoa, baking soda, and salt. Add to wet in 3 additions on low. Mix just combined between each.
5. Carefully stir in hot coffee or boiling water. Batter will be thick.
6. Pour into Bundt pan. Smooth top. Bake 325°F 60 to 70 minutes until toothpick shows few moist crumbs not wet.
7. Cool exactly 15 minutes. Invert onto rack over parchment. Cool completely.
8. Heat cream to simmering. Pour over chips, butter, and corn syrup. Rest 2 minutes. Whisk smooth. Cool to pourable consistency.
9. Pour warm ganache generously over cooled Bundt cascading into every groove.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert, Cake, Bundt, Restaurant Inspired
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 58g
- Sodium: 390mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 140mg
Keywords: Brick Street chocolate cake, easy dense fudgy Brick Street chocolate cake recipe sour cream cocoa ganache glaze, best copycat Brick Street Café chocolate Bundt cake, dense fudgy sour cream chocolate Bundt ganache glaze Southern restaurant
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