The Best Wellesley Fudge Cake



  • 2 half of cups all-reason flour
  • 2 teaspoons baking soda
  • 3/4 cup warm water
  • 1/2 cup Dutch-processed cocoa powder
  • 1 cup (2 sticks) butter, reduce into 16 portions, and softened
  • 2 cups granulated sugar
  • 2 massive eggs
  • 1 teaspoon baking powder
  • half of teaspoon salt
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract


  • 3 1/2 cups confectioners’ sugar
  • half cup (1 stick) butter, cut in half, and softened
  • 1 1/2 cups packed mild brown sugar
  • half teaspoon salt
  • 1 cup 1/2 and 1/2
  • half cup cocoa powder
  • 4 ounces bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract



  1. With the oven rack in the center role, heat the oven to 350˚F.  Grease and flour  8 x 8 x 1 half of-inch square baking pans.  (Two nine x 1 half of-inch round cake pans will work.)  Whisk together  flour, baking soda, baking powder, and salt in a bowl.  In a small bowl, whisk hot water with the cocoa powder till easy.  With electric mixer on medium velocity, beat butter and granulated sugar till mild and fluffy, approximately 3 minutes.  
  2. Add eggs, 1 at a time, and mix until incorporated.  
  3. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk, till blended.  Reduce speed to low and slowly upload cocoa combination and vanilla till included.
  4. Divide the batter evenly among the organized pans.  
  5. Bake till a toothpick or cake tester inserted into the center of the cake comes out with a few crumbs connected, 25 to 30 minutes.  Cool cakes in pans 15 minutes, then turn out onto wire racks to cool completely.  (Cake layers may be wrapped tightly and stored at room temperature for two days.)


  1. Sift collectively the confectioners’ sugar and cocoa.  Heat 4 tablespoons butter, brown sugar, salt, and 1/2 cup half of and half in a huge saucepan over medium-low warmness, stirring every so often, until small bubbles appear round perimeter of pan, four to eight minutes.  
  2. Reduce warmth to low and simmer, stirring often, until mixture thickens slightly and turns deep golden brown, about 8 to 10 minutes.  Transfer to a large bowl.  Slice last butter into four pieces and stir it and the final half of and 1/2 into the big bowl with the opposite components.  
  3. Add the chopped chocolate and the vanilla and stir until easy.  Slowly whisk in the confectioners’s sugar and cocoa until integrated.  Cool to room temperature, stirring sometimes.  Refrigerate for 30 to 40 mins until the frosting reaches the favored spreading consistency.

Assemble the Cake:

  1.  Place 1 cake layer on a serving platter.  Spread about 1 cup of frosting over the surface.  Top with 2nd cake layer.  Generously spread ultimate frosting frivolously over the top and aspects of cake.  Cake may be held at room temperature or blanketed and refrigerated till serving.  Bring to room temperature before serving.