Wellesly Fudge Cake
Recipe By: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
To adjust for high altitude I used 1 cup milk instead of ⅔ cups and baked at 300˚ instead of 350˚.
Ingredients
  • 4oz dark chocolate
  • ½ cup hot water
  • ½ cup granulated sugar
  • 2 cups sifted cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup soft butter
  • 2 teaspoons pure vanilla extract
  • 1¼ cups granulated sugar
  • 4 eggs, beaten
  • ⅔ cups milk
    FOR THE FUDGE FROSTING
  • 4oz dark chocolate, broken into pieces
  • 3 cups granulated sugar
  • 1 cup milk
  • ½ cup butter, cut into small pieces
  • 2 tablespoons light corn syrup
Preparation Instructions
  1. Preheat your oven to 350˚ and prepare two 8" cake pans by smearing with butter and then cut out a piece of parchment paper to fit into the bottom of the pan and smooth it into the pan. Set aside.
  2. In a small saucepan over medium heat, combine the chocolate and hot water. When the chocolate is melted, stir in the ½ cup granulated sugar until dissolved, set aside to cool.
  3. In a medium mixing bowl, combine the flour, baking powder, baking soda and salt, set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, 1¼ cups granulated sugar and vanilla extract until fluffy, about 2-3 minutes on medium high.
  5. Lower the mixer speed to low and add the eggs in 4 additions, mixing thoroughly between additions.
  6. Slowly pour in the chocolate mixture with the mixer running.
  7. Next, in four additions alternately add the flour mixture and milk starting with the flour, beating only until smooth between additions.
  8. Turn batter into prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
  9. Allow the cakes to cool in their pans about 20 minutes and then run a knife around the edge and carefully turn out onto a cooling rack. Cool completely before icing.
    TO MAKE THE FUDGE ICING
  10. In a large saucepan combine all the ingredients except the vanilla extract, place over low heat and stir until all the sugar has completely dissolved (you can check this by rubbing a little of the mixture between your fingers, if you feel granules then keep stirring, just be careful it is hot).
  11. Once the sugar is completely dissolved, stop stirring allow the temperature to raise to 234˚ or soft ball stage, stir every once in a while throughout this process.
  12. Once it reaches 234˚, remove from heat and allow to cool to 110˚.
  13. Add the vanilla extract and beat on high (use a stand mixer, if you try to use a hand mixer you will burn it out - trust me....) until creamy and of spreading consistency.
  14. Fill and frost the cake.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/06/wellesly-fudge-cake/