The Brick Street Chocolate Cake is a study in contrasts: a crackly, meringue-like top that gives way to a dense, fudgy interior, all crowned with a silky ganache. This recipe distills that bakery favorite into a reliable home version that works every time.
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The key is in the technique: beating eggs and sugar to ribbon stage, then folding in a modest amount of flour and a double dose of chocolate. The result is a cake that's more truffle than sponge, with an intense cocoa flavor that stands up to coffee or a glass of milk.
I've tested this cake with various cocoa powders and chocolates, and the ratios here are balanced for maximum depth without tipping into bitterness. Follow the steps precisely, and you'll get that signature crackly top and moist crumb.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (180g) almond flour
Finely ground almond flour gives the cake its dense, moist crumb. Substitute with all-purpose flour if you prefer, but reduce the eggs by one and add 1/4 cup milk.
1/2 cup (50g) Dutch-processed cocoa powder
Dutch-processed cocoa is less acidic and gives a smoother, richer flavor. If using natural cocoa, add 1/4 teaspoon baking soda to balance.
1 tsp (5g) baking powder
Leavening agent that helps the cake rise slightly. Make sure it's fresh for best results.
1/2 tsp (3g) salt
Enhances the chocolate flavor. Use fine sea salt, not table salt, to avoid a harsh taste.
4 large eggs (200g), room temperature
Room-temperature eggs whip to higher volume, creating the crackly top. If cold, place in warm water for 5 minutes.
1 cup (200g) granulated sugar
Sugar stabilizes the egg foam and contributes to the crust. You can reduce to 3/4 cup for a less sweet cake.
1 tsp (5ml) vanilla extract
Pure vanilla adds depth. Substitute with 1/2 teaspoon almond extract for a nutty twist.
8 oz (225g) dark chocolate (70% cacao), melted
Use high-quality chocolate bars, not chips, for a smoother melt. If using chips, add 1 tablespoon coconut oil to help them melt.
1/2 cup (113g) unsalted butter, melted and cooled
Butter adds richness and moisture. You can substitute with coconut oil for a dairy-free version.
For the ganache: 1/2 cup (120ml) heavy cream
Heavy cream makes a pourable ganache. For a thicker topping, use 1/3 cup cream.
For the ganache: 6 oz (170g) semisweet chocolate, finely chopped
Use a good quality chocolate; the better the chocolate, the better the ganache. You can also use milk chocolate for a sweeter glaze.
Tips & Tricks
Don't overmix the batter
Fold just until no dry streaks remain; overmixing deflates the egg foam and makes the cake tough.
Use a springform pan
The cake is delicate when warm; a springform pan makes removal easy without breaking the top.
Cool completely before glazing
If the cake is warm, the ganache will soak in and become messy. Chill the cake for 15 minutes before pouring the ganache.
Measure flour correctly
Spoon and level the almond flour, don't scoop, to avoid a dry cake.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures the cake releases cleanly.
2. Whisk Dry Ingredients
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Set aside.
3. Whip Eggs and Sugar
In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5-7 minutes, until pale, thick, and tripled in volume. The mixture should fall in a ribbon that holds its shape for a few seconds.
4. Fold in Chocolate and Butter
With the mixer on low, slowly add the melted chocolate and butter, mixing until just combined. Then add vanilla extract. Scrape the bottom of the bowl to ensure even mixing.
5. Fold in Dry Ingredients
Gently fold the dry mixture into the wet in three additions, using a rubber spatula. Stop as soon as no streaks of flour remain; the batter will be thick and glossy.
6. Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, until the top is crackly and a toothpick inserted in the center comes out with a few moist crumbs. The internal temperature should read 200°F (93°C).
7. Cool the Cake
Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges and release the springform. Cool completely, about 1 hour, before glazing.
8. Make the Ganache
Heat cream in a small saucepan until just simmering (about 180°F / 82°C). Pour over chopped chocolate in a bowl, let sit 2 minutes, then stir until smooth. Let cool until slightly thickened, about 10 minutes.
9. Glaze and Serve
Pour ganache over the cooled cake, spreading with an offset spatula. Allow to set at room temperature for 30 minutes, or refrigerate for 15 minutes. Slice with a serrated knife and serve.
Delicious Variations
- Add 1 teaspoon instant espresso powder to the dry ingredients to intensify the chocolate flavor.
- Fold in 1/2 cup toasted walnuts or pecans after the flour for extra crunch.
- For a mocha twist, add 1 tablespoon coffee liqueur to the ganache.
How to Store Brick Street Chocolate Cake Recipe
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
Freezer
Wrap the unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before glazing.
Reheating
To serve warm, microwave individual slices for 10-15 seconds. Do not overheat or the ganache will melt.
Frequently Asked Questions
Q: Why is my chocolate cake dry?
A dry cake usually results from overbaking or overmixing. Check the cake at 30 minutes and remove when a toothpick has moist crumbs, not clean. Also, fold the flour gently to avoid deflating the batter.
Q: Can I use all-purpose flour instead of almond flour?
Yes, you can substitute all-purpose flour 1:1, but the texture will be denser and less moist. You'll also need to add 2 tablespoons of milk to compensate for the moisture difference.
Q: How do I get a crackly top?
The crackly top comes from whipping the eggs and sugar to ribbon stage. Make sure the mixture is thick and pale before adding other ingredients. Also, bake at the correct temperature (350°F) to set the top quickly.
Q: Can I make this cake gluten-free?
This recipe is already gluten-free if you use almond flour. Just ensure your baking powder and cocoa are certified gluten-free, as some brands may contain traces.
Q: Can I skip the ganache?
Yes, you can serve the cake as is, dusted with powdered sugar. But the ganache adds richness and moisture, so I recommend keeping it.
If you're ready to bake a cake that's both impressive and forgiving, this Brick Street Chocolate Cake is your go-to. Try it for your next celebration, and let me know how it turns out in the comments below.
Brick Street Chocolate Cake Recipe
Brick Street Chocolate Cake is a dense, fudgy cake with a glossy ganache, ready in just 50 minutes.
🧂 Ingredients
- 1 1/2 cups (180g) almond flour
- 1/2 cup (50g) Dutch-processed cocoa powder
- 1 tsp (5g) baking powder
- 1/2 tsp (3g) salt
- 4 large eggs (200g), room temperature
- 1 cup (200g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 8 oz (225g) dark chocolate (70% cacao), melted
- 1/2 cup (113g) unsalted butter, melted and cooled
- For the ganache: 1/2 cup (120ml) heavy cream
- For the ganache: 6 oz (170g) semisweet chocolate, finely chopped
📋 Instructions
- 1Preheat and Prepare Pan — Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures the cake releases cleanly.
- 2Whisk Dry Ingredients — In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Set aside.
- 3Whip Eggs and Sugar — In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5-7 minutes, until pale, thick, and tripled in volume. The mixture should fall in a ribbon that holds its shape for a few seconds.
- 4Fold in Chocolate and Butter — With the mixer on low, slowly add the melted chocolate and butter, mixing until just combined. Then add vanilla extract. Scrape the bottom of the bowl to ensure even mixing.
- 5Fold in Dry Ingredients — Gently fold the dry mixture into the wet in three additions, using a rubber spatula. Stop as soon as no streaks of flour remain; the batter will be thick and glossy.
- 6Bake the Cake — Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, until the top is crackly and a toothpick inserted in the center comes out with a few moist crumbs. The internal temperature should read 200°F (93°C).
- 7Cool the Cake — Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges and release the springform. Cool completely, about 1 hour, before glazing.
- 8Make the Ganache — Heat cream in a small saucepan until just simmering (about 180°F / 82°C). Pour over chopped chocolate in a bowl, let sit 2 minutes, then stir until smooth. Let cool until slightly thickened, about 10 minutes.
- 9Glaze and Serve — Pour ganache over the cooled cake, spreading with an offset spatula. Allow to set at room temperature for 30 minutes, or refrigerate for 15 minutes. Slice with a serrated knife and serve.
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