Wellesley Fudge Cake

Follow this Wellesley fudge cake recipe for two 9-inch layers of rich, chocolaty cake that can be frosted with fudge frosting or any frosting you like.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 311 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 4 (1 ounce) squares unsweetened chocolate
• 1 teaspoon salt
• 3 large eggs
• 0.5 cup unsalted butter, softened
• 0.5 cup hot water
• 0.66670000553131 cup milk
• 1.75 cups white sugar, divided

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.

Step 3

Sift flour, baking soda, and salt together three times.

Step 4

Heat water, 1/2 cup sugar, and chocolate in a small saucepan, stirring constantly, for 2 minutes. Remove from the heat and let cool to lukewarm.

Step 5

While the chocolate mixture is cooling, beat remaining 1 1/4 cup sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add 1/2 of the flour mixture and beat until smooth. Add remaining flour mixture in two batches, alternating with milk, beating until smooth after each addition.

Step 6

Mix in cooled chocolate and vanilla until well combined. Pour batter into the prepared pans.