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Brick Street Chocolate Cake: The Ultimate Moist Rich Chocolate Cake Recipe

This legendary chocolate cake recipe delivers bakery-perfect results with intense cocoa flavor, incredible moisture, and a signature fudgy texture. The combination of oil and boiling water creates a dense, moist crumb that makes this dessert a showstopper for celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, making sure to get into all the crevices
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps
  3. In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined
  4. Carefully pour in the boiling water and mix on low speed until the batter becomes smooth and thin
  5. Pour the batter into your prepared Bundt pan and bake for 40-50 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Let the cake cool in the pan for 15 minutes before inverting onto a cooling rack
  6. While the cake cools, melt butter in a saucepan over medium heat. Whisk in cocoa powder and milk until smooth. Remove from heat and stir in powdered sugar and vanilla until the glaze is glossy and pourable
  7. Pour the warm glaze over the completely cooled cake, allowing it to drizzle down the sides. Let the glaze set before slicing and serving

Notes

Measure accurately using a kitchen scale for consistent results. Use room temperature eggs and buttermilk for better incorporation. Don't overmix once wet and dry ingredients are combined. Allow cake to cool completely before glazing to prevent absorption.