How To make Wellesley Fudge Cake

How To Make Cheesecake Factory Linda’s Fudge Cake! Beyond Delicious. Calling All Chocolate Lovers.

I have truly been waiting to make this. Cheesecake Factory Linda’s Fudge Cake is my all-time favorite chocolate cake. It is rich, chocolatey, and slightly sweet. This recipe satisfies the craving for sure. Delicious!!

Here are the new gadgets I used:
Wilton Cake Leveler/Slicer


Nordic Ware Cake Lifter


SUBSCRIBE ►

-------------------------------------------------------------------------
ADD ME ON: Instagram:

Here's the recipe:
INGREDIENTS:
Chocolate Fudge Cake
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Chocolate Ganache (recipe follows)
Chocolate sprinkles (optional) OR chopped toasted almonds OR pecans

INSTRUCTIONS:
1. In a large mixer bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.

2. With an electric mixer on medium speed, beat in eggs, milk, oil and vanilla; beat 2 minutes on medium speed. On lowest speed (to avoid spattering), beat in boiling water (batter will be thin) until well blended.

3. Pour into 2 greased 9-inch round layer cake pans, dividing evenly.

4. Bake in preheated 350-degree oven about 30 to 33 minutes or until cakes test done. Cool in pans 15 to 20 minutes, then remove to racks to cool completely.

5. When cool, with a long-serrated knife, cut each layer in half horizontally. Spread a layer of Chocolate Ganache over bottom layer and over tops of 2 more cake layers and stack together on a large serving plate. Place remaining cake layer on top of cake stack. Frost top and sides of cake with Chocolate Ganache. Press chocolate sprinkles or nuts into ganache around sides of cake, if desired. Refrigerate cake until serving time. Makes 1 (9-inch) cake.

Chocolate Ganache
4 cups semisweet chocolate chips (2 (12-ounce) packages)
2 cups whipping cream
3 tablespoons butter, cut up
2 teaspoons vanilla

INSTRUCTIONS:
1. In a large microwave safe bowl or measure, combine chocolate chips and whipping cream.

2. Heat on high (100 percent) power in microwave oven 1 1/2 to 2 1/2 minutes. Remove from microwave, stirring until chocolate is melted and mixture is well blended. Add butter and vanilla stirring until butter is melted and mixture is well blended.

3. Cool in refrigerator, stirring occasionally, until of good spreading consistency to spread over cake layers. Use to fill and frost top and sides of a 4-layer 9-inch cake.

Source: Restaurant Replicas column, Los Angeles Daily News, 1996

Wellesley Fudge Cake

Please visit my blog at for more ideas on cooking and crafts and to get the link for the written recipe for this chocolate cake.