Wellesley Fudge Cake

Name: Wellesley Fudge Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 227 grams bittersweet chocolate, coarsely chopped; 227 grams cup (about buttermilk, at room temperature; 340 grams cups (about confectioners sugar, sifted; 43 grams 1/2 cup (about Dutch-processed cocoa powder (Hersheys Special Dark also works); 2 larges eggs; 227 grams cup (about evaporated milk; 354 grams 1/2 cups (about flour; 397 grams cups (about granulated sugar; 319 grams 1/2 cups (about packed light brown sugar; 1 teaspoons salt; 118 milliliters (1 stick) unsalted butter, softened and cut into 1/2 inch pieces; 1 teaspoon vanilla extract; 177 milliliters hot water

Wellesley Fudge Cake might be just the dessert you are searching for. This recipe makes 12 servings with 681 calories, 8g of protein, and 18g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, buttermilk, flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours.

Instructions

For the Cake: Adjust an oven rack to the middle position and heat the oven to 350°F. Grease and flour two 8-inch square or round baking pans, then line the bottoms with parchment paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Baking Pan

Oven

Combine the flour, baking soda, baking powder and salt in a bowl. Set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

In a small saucepan, melt the chocolate with the hot water. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy. Beat in the eggs, one at a time, until incorporated.

Ingredients you will need

Granulated Sugar

Chocolate

Butter

Cream

Water

Egg

Equipment you will use

Hand Mixer

Stand Mixer

Sauce Pan

Bowl

Mix in one-third of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat with half of the remaining flour mixture and the remaining 1/2 cup buttermilk.

Ingredients you will need

Buttermilk

All Purpose Flour

Add the remaining flour mixture and vanilla extract and mix until combined. Reduce the mixer speed to low and slowly add the cocoa mixture until incorporated.

Ingredients you will need

Vanilla Extract

Cocoa Powder

All Purpose Flour

Equipment you will use

Blender

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the work surface to settle the batter.

Equipment you will use

Spatula

Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 25 to 30 minutes, rotating the pans halfway through baking.

Equipment you will use

Toothpicks

Oven

Let the cakes cool in the pans for 15 minutes. Run a small knife around the edges of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours. (The cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.)

Ingredients you will need

Frosting

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Wire Rack

Knife

For the Frosting: Stir together the brown sugar, 1/2 cup of the evaporated milk, 4 tablespoons of the butter, and salt in a large saucepan and cook over medium heat until small bubbles appear around the edge of the pan, 4 to 8 minutes. Reduce the heat to low and simmer, stirring occasionally, until large bubbles form and the mixture has thickened and turned deep golden brown, about 6 minutes.

Ingredients you will need

Evaporated Milk

Brown Sugar

Frosting

Butter

Salt

Equipment you will use

Sauce Pan

Frying Pan

Transfer to a large bowl. Stir in the remaining 1/2 cup evaporated milk and remaining 4 tablespoons butter until the mixture has cooled slightly.

Ingredients you will need

Evaporated Milk

Butter

Equipment you will use

Bowl

Add the chocolate and vanilla and stir until smooth.

Ingredients you will need

Chocolate

Vanilla

Whisk in the confectioners’ sugar until incorporated.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Let the frosting cool to room temperature, stirring occasionally, about 1 hour.

Ingredients you will need

Frosting

Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake.

Equipment you will use

Baking Paper

Place one of the cake layers on the platter.

Spread 1 cup of the frosting over the cake, right to the edges.

Ingredients you will need

Frosting

Spread

Place the second cake layer on top, press lightly to adhere, and spread the remaining frosting evenly over the top and sides of the cake. Refrigerate the cake until the frosting is set, about 1 hour.

Ingredients you will need

Frosting

Spread

Remove the parchment strips from the platter before serving.