Are you craving a rich, intensely chocolatey cake that melts in your mouth? Look no further! This Wellesley Fudge Cake recipe is a classic for a reason. Its incredibly moist crumb and intensely fudgy texture make it a perfect dessert for any occasion, from casual weeknight gatherings to elegant dinner parties. This easy recipe delivers delicious results, even for beginner bakers, making it a fantastic addition to your homemade cooking repertoire. Get ready to impress your friends and family with this truly delightful treat!
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ¾ cup (60g) unsweetened cocoa powder
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans. This ensures your cake layers will release easily and bake evenly. Don't skip this step for best results!
Making the Cake Batter:
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure all the dry ingredients are thoroughly combined to prevent pockets of unmixed cocoa.
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In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough cake.
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Slowly pour in the hot coffee while mixing on low speed. The hot coffee adds moisture and intensifies the chocolate flavor.
Baking the Cake:
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Divide the batter evenly between the prepared baking pans.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Frosting:
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In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
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Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and creamy.
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Stir in the vanilla extract.
Assembling the Cake:
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Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
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Carefully place the second cake layer on top and frost the entire cake.
Tips for the Best Wellesley Fudge Cake:
- Use good quality cocoa powder: The cocoa powder is the star of this show, so invest in a high-quality brand for the best flavor.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake.
- Let the cakes cool completely before frosting: This prevents the frosting from melting.
- Get creative with your frosting: Add chocolate chips, sprinkles, or even fresh berries to your frosting for extra flair.
Variations:
- Add nuts: Fold in ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
- Make it a layer cake: Use three layers instead of two for a taller, more impressive cake.
- Use different frosting: Try a cream cheese frosting or a peanut butter frosting for a unique twist.
Nutritional Information (per serving, approximate):
This information is approximate and will vary based on specific ingredients used.
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Sugar: Approximately 50-60g
- Protein: Approximately 4-5g
This Wellesley Fudge Cake is a guaranteed crowd-pleaser. Its rich chocolate flavor and moist texture make it a perfect ending to any meal, and the relatively easy recipe makes it perfect for quick dinner ideas or even a special occasion. Enjoy!