6.25.2013

WELLESLEY FUDGE CAKE // anna

As I mentioned last week, it's officially birthday/celebration season around here, which means it's time for cake.  And not just any cake.  Wellesley Fudge Cake. 



This particular recipe has been a family favorite for as long as I can remember.  The original recipe card is practically a family heirloom - it's written in my grandmother's handwriting, with smudges of butter and chocolate all over it, and the card has become yellowed and stiff with years of cake-batter splatters. 

My dad, especially, is a chocolate addict, so it was only fitting to dig this recipe out from the archives for his birthday (yesterday! Happy birthday, Papa!).  I hadn't had this cake in a while, and it was just as I remembered it.  Moist and thick with fudgy frosting, perfect served with a scoop of ice cream on the side.  I wouldn't know from personal experience, but I imagine a little slice of it alongside a tall iced coffee would hit the spot for breakfast on a hot, hot summer day.  


WELLESLEY FUDGE CAKE

Although the original recipe calls for walnuts, I usually usually omit them.  If you are a walnut-lover, go for it.

2 ounces unsweetened chocolate
2/3 cup butter
1 1/3 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
3 egg yolks
2 cups flour
3/4 teaspoon baking powder
1 cup chopped walnuts (optional)
2/3 cup buttermilk
3 egg whites

Preheat the oven to 350 degrees.  Grease and flour two 9-inch cake pans. 

Melt the chocolate over a double boiler.  When it is completely melted, set it aside to cool.  Meanwhile, in a large bowl, cream the butter and sugar together.  Add baking soda and vanilla to the butter mixture.  Lightly beat the egg yolks and add blend them in to the butter mixture.  Add the cooled chocolate and blend well.  

In a smaller bowl, sift the flour and baking powder together.  If you are using the walnuts, coat them lightly with 1/3 cup of the flour.  

Using an electric mixer on low speed, add the remaining flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour.  Stir in the floured walnuts. 

Beat the egg white until stiff but not dry.  Fold into the cake batter by hand until just blended.

Divide the batter between the two cake pans so they are about even.  Bake for 25 to 30 minutes, or until  the center of the cake no longer jiggles when moved.

WELLESLEY FUDGE FROSTING

2 ounces unsweetened chocolate
6 tablespoons butter
3 cups confectioners sugar
1/4 cup hot milk

Melt the chocolate and butter in a small sauce pan.  Add the confectioners sugar alternately with the milk, blending well with an electric mixer.  

1 comment :

Liz said...

I just have to pop by and say that this cake really was delicious! I should also tell you that the remains of it are now sitting in OUR kitchen, so I have had plenty of opportunity to verify this observation.

Unlike Anna, I like to make this recipe with the walnuts. If you can by any chance get your hands on native black walnuts -- not the English walnuts available in the grocery store -- you will really have something special on your hands. The black walnuts have a deep, rich flavor that, once tasted, you'll never forget. They're great in brownies too.

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