Celebrate Chocolate Day with Brick Street Chocolate Cake
Celebrate Chocolate Day with this delectable Brick Street Chocolate Cake, but first, learn the history of chocolate.
The Latin name for the cacao tree, Theobroma cacao, means “food of the gods.” Indeed, with its sweet, rich flavor, you can agree that the taste of chocolate is heavenly. However, back in the Pre-Columbian days (roughly three or four millennia ago), chocolate was consumed as a bittersweet beverage. In Central America, the Mesoamerican people first harvested cacao beans. They fermented, roasted and ground the beans after harvesting. From there, the grounds were converted into a paste, and then were mixed with vanilla, water, honey and chili peppers. This chocolate concoction was drunk as a mood enhancer, a stimulator and an aphrodisiac. When Europeans discovered the Americas, chocolate was among the hidden treasures. The explorers determined that the drink was too bitter for their tastes, though. They brought the beans back to Spain, and mixed them with honey or sugar to counteract the bitterness. It became a delicacy among the upper class until the late 1700s, when mass production was made possible. In 1828, Coenraad Johannes van Houten invented the cocoa press, making the powder form of chocolate possible. From there, the evolution of chocolate continued to the candy bar form in 1847. Famous brands that we know today, such as Hershey’s, Lindt, Cadbury, and Godiva, came about soon after and have excelled since. Last year, America alone spent $18.25 billion on chocolate. Though it’s no longer a delicacy, it is still highly regarded around the world. So much so, we have a whole day dedicated to this confection. How will you celebrate? You could start with the delectably chocolate cake recipe below. Any chocolate lover in your life will thank you.
Brick Street Chocolate Cake
- 2 cups sugar
- 1 cup butter, softened
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs
- 2 1/2 cups cake flour
- 1 cup baking cocoa, sifted
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup instant chocolate pudding mix (small box)
- 2 1/4 cups buttermilk
- 1 cup semi-sweet chocolate chips
- 1/2 cup water
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 cup baking cocoa, sifted
- 3 1/2 cups powdered sugar, sifted
- 3 tablespoons heavy cream (more or less for consistency)
- Preheat regular, conventional oven to 350°.
- Beat sugar, butter & vanilla in large bowl.
- Beat in eggs.
- Mix in cake flour, baking cocoa, soda, salt, chocolate pudding and buttermilk.
- Stir in semisweet chocolate chips.
- Pour into greased tube pan.
- Bake in regular, conventional oven at 350° for 30 minutes.
- Adjust baking temperature down to 325° and continue baking 30-40 minutes more, until cake tester comes out clean.
- Cool cake completely before icing.
- Heat water, butter and vanilla together in sauce pan on stovetop until melted.
- Remove from heat.
- Stir in one cup cocoa.
- Stir in powdered sugar, sifted.
- Stir in heavy cream, up to 3 tablespoons (or more) until you get the desired consistency.
- Ice cake by filling the hole in the middle of the cake first, then spread icing over cake top and pour over the sides. Icing will harden as it cools.