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Wellesley Fudge Cake
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Wellesley Fudge Cake


I used the Cook’s Country recipe to make this cake. I have the written Cook’s Country recipe and video in the comments.

PRO TIP:

This is a super soft, moist, tender, delicate cake, so make sure to put a piece of parchment paper on the bottom and lightly grease pan for easy release.

Place the cakes in the refrigerator so that they firm up a little to make frosting the cake easier.

Work with the frosting while it’s still pliable, so it will spread smoothly. Don’t let the frosting set before you’re done decorating.

by Individual_Patient25

4 Comments

  1. Individual_Patient25

    [Wellesley Fudge Cake Recipe Video](https://youtu.be/tH_Az7sL4W0?si=cU2ffXNcw4hjJpcq)

    Baking temperature 350°
    Cook time 30
    Baking pan 9in. square (2)
    Cake batter:
    1c. Buttermilk
    2 1/2c. A. P. Flour
    1t. Baking powder
    2t. Baking soda
    1/2t. Salt
    1/2c. Dutch process cocoa
    3/4c. Hot water
    2t. Vanilla extract
    16T. Unsalted butter (1c.)
    2c. Granulated sugar
    2ea. Eggs
    Cake Procedure:
    Mix dry ingredients together in separate bowl. Bloom chocolate in hot water with vanilla extract in a separate bowl. In a stand mixer with paddle attachment, cream butter with sugar until light and fluffy. Add eggs one at a time beat until light and fluffy. Add 1/3 of the flour mixture mix until incorporated. Add half the buttermilk mix until incorporated. Then flour then buttermilk and the last addition of flour. Pour chocolate mixture into batter and mix until just combine. Pour into 9” greased square pans with parchment paper on bottom and bake until toothpick comes out clean. Cool in pans for one hour. Then release.
    Fudge Frosting Recipe:
    1c. Evaporated milk (divide into 1/2c.)
    1 1/2c. Light brown sugar
    1/2c. Unsalted butter (divide into 1/4c.)
    1/2t. Salt
    8oz. Bittersweet chocolate (chopped)
    1t. Vanilla extract
    3c. Powdered sugar
    Frosting Procedure:
    In a sauce pan, add 1/2c. milk, 1/4c. butter, salt, and brown sugar over medium heat until reaches 235-238°. Transfer into stand mixer with a whisk. Add 1/4c. butter and 1/2c. milk to mixture and mix until cool down to 130°. Add chopped chocolate and mix together on low speed until chocolate is fully melted. Add powdered sugar and mix on low then let cool down to 80°. Once cooled beat on medium high speed until light and fluffy. Frost cooled cake.

  4. Sweaty_Ad3942

    Well, ding. Dang, that looks delicious.

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