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How To make Wellesley Fudge Cake
CAKE:
4 Squares Bakers' unsweetened
-chocolate 1/2 c Water
1 3/4 c Sugar, divided
1 2/3 c Flour
1 ts Baking soda
1/4 ts Salt
1/2 c (1 stick) butter, softened
3 Eggs
3/4 c Cmilk
1 ts Vanilla
1 c Chopped Diamond walnuts
FROSTING:
4 Squares Bakers' Unsweetened
-chocolate 2 tb Margarine or butter
4 c Confectioners sugar
1/2 c Milk
1 ts Vanilla
For the Cake: 1. Heat oven to 350F. Microwave chocolate, water and 1/2 cup of the sugar
in a microwave-safe bowl on high 1-2 minutes or until chocolate is almost melted, stirring halfway through the heating time. Remove and stir until completely melted. Cool to lukewarm. 2. Mix flour, baking soda and salt; set aside. Beat margarine or butter and
the remaining sugar in a large bowl until light and fluffy. One at a time, add eggs, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 inch round layer pans. 3. Bake for 30-35 minutes or until cake springs back to the touch. Cool in
pans 10 minutes. Remove from pans to cool on a wire rack. Frost and sprinkle walnuts around the top edge of the cake. For the Frosting: Microwave the chocolate and margarine or butter in a large microwave- safe bowl on high for 1-2 minutes or until margarine is melted. Stir chocolate until completely melted. Stir in confectioners sugar, milk and vanilla and blend until smooth. Let stand, if necessary, until of spreading consistency, stirring occasionally. Spread quickly. (Add an additional 2-3 tsps. of milk if frosting becomes too thick) Makes about 2 1/2 cups frosting. Source: Holiday Desserts From Jello, Baker's and Diamond Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120
How To make Wellesley Fudge Cake's Videos
Gluten Free Chocolate Fudge Cake
Customers will love this Callebaut infused, Gluten Free Chocolate Fudge Cake – top with the fruit of the season to delight pallets.
Gluten Free Chocolate Fudge Cake
Serves 10
Ingredients
For the cake:
• Callebaut 811 Dark Chocolate Callets 100g
• Light muscovado sugar 225g
• Whole milk 200ml
• Unsalted butter (softened) 75g
• Large eggs (beaten) 2
• Vanilla extract 2stp
• Cocoa powder 25g
• Rice flour 125g
• Baking powder 1tsp
• Bicarbonate of soda 1tsp
• Salt 1 pinch
• Fresh fruit to decorate
For the chocolate buttercream:
• Callebaut 811 Dark Chocolate Callets (melted) 100g
• Unsalted butter (softened) 100g
• Icing sugar 175g
• Milk 1 dash
Method
1. Preheat the oven to 180°C, grease and line two 8” cake rings
2. Place the Callebaut 811 Dark Chocolate Callets, 75g of sugar and milk in a saucepan and gently heat. Stir continually until the chocolate, sugar and milk have combined. Leave to cool
3. Mix the remaining sugar with butter until the mixture is smooth and creamy
4. Slowly beat in the egg, add the vanilla extract, salt and whisk in the cooled chocolate milk mixture. Sift in the remaining dry ingredients and gently fold
5. Split the mixture between the two cake rings and bake for 25mins or until an inserted knife comes out clean. Remove from the oven and let cool for 10 minutes before removing from the rings and allow to cool fully
6. While the cake is cooling make the buttercream filling. Mix the butter and sugar together and then stir in the cooled, melted chocolate, followed by the milk
7. Once the cakes are cool, sandwich them together using half of the buttercream. Ice the cake with the remaining buttercream and decorate with fresh seasonal fruit
The Legendary Tunnel of Fudge Cake (in a cast iron bundt pan)
The famous Tunnel of Fudge bundt cake: after this recipe won second place in the 1966 Pillsbury Bake-Off, it took the country by storm and transformed the bundt cake pan from an obscure oddity to a must-have in any baker's kitchen. When baked correctly, this is a rich chocolate cake with a mysterious tunnel of molten or softened chocolate in the center, similar to the modern day lava cake. How rich is this cake? Three other famous words can describe this cake: Death By Chocolate. And yet, this may be one of the most difficult bundt cakes to make. This video shows one attempt at baking the famous Tunnel of Fudge cake. Can you make this cake any better? Try it yourself and see! The recipe for this cake can be seen on my Web site, Cast Iron Chaos, at:
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History of the Tunnel of Fudge Cake:
MUSIC: Symphony No. 9 (1824), Allegro molto assai (Ode to Joy) by Ludwig van Beethoven. Performed by the Skidmore College Orchestra (Public Domain).
Music courtesy of Musopen:
Home Made Chocolate Fudge Cake Recipe
Do you want to eat a piece of Naughtiness ? Then grab a Slice of this Chocolate Fudge Cake Recipe I topped mine with some broken honeycomb
Pieces, go on treat yourself to a slice you won’t regret it Honestly.
Ingredients
230 grams Self Raising flour (or all purpose flour)
340 grams Castor Sugar
90 grams Cocoa Powder
1 Teaspoon Baking Powder (add 2 teaspoons if using All purpose flour)
2 Teaspoons of Baking Soda (only if using all purpose flour)
2 Teaspoons Vanilla extract
2 Eggs
250 Mls of milk
140 Mls Vegetable Oil
250 Mls Boiling Water
For the Fudge topping
125 mins cold water
150 grams Golden Syrup
50 grams Cocoa Powder
100 grams Dark or Milk Chocolate broken up
25 grams Butter
1 Teaspoon Plain Flour (or all purpose flour)
Fudge decoration of Choice I used broken Honeycomb Pieces
Method
Preheat oven 160c
Combine all the dry ingredients into a mixing bowl
In a separate bowl
Add all the Wet ingredients and mix well
Combine well then add the boiling water and whisk do not over whisk
Pour the mixture into a lined 23x23 cm Baking Tray
Place in preheated oven
Bake for 50 to 60 minutes do a Toothpick test before removing from oven.
Allow to cook completely before applying fudge sauce
Fudge Sauce
Add the Golden syrup to a pan and heat up and allow to simmer
Add the water and cocoa powder mix well
Bring to a gently boil then add the flour mix well bring to a simmer to cook out the flour
Remove from heat and add the butter and the chocolate mix well until chocolate pieces have melted completely.
Allow mixture to completely cool before spreading the chocolate Cake
Decorate as your requirements
I used broken honeycomb pieces
Serve and enjoy
#Chocolatefudgecake #Easychocolatecake #easychocolatecakerecipe
#Andrewssimplecooking
How to Make the Ultimate Comfort Foods: Wellesley Fudge Cake & Chicken and Pastry
Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley Fudge Cake. Then, equipment expert Adam Ried reveals his top pick for immersion blenders. And finally, test cook Bryan Roof makes Bridget a Southern specialty, Chicken and Pastry.
Get the recipe for Wellesley Fudge Cake:
Get the recipe for Chicken and Pastry:
Buy our winning immersion blender:
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Easy chocolate fudge cake recipe uk
This is my step by step tutorial on how to make my super easy, chocolate fudge cake by following my recipe.
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INGREDIENTS:
CAKE MIX
250g caster sugar
210g self raising flour
90g coco powder
1 1/2 tsp baking powder
1tsp salt
2 eggs
125ml whole milk preferred
60g veg oil
100g boiling water
BUTTER CREAM
500g icing sugar
220g butter room temp
125ml milk
50g coco powder
Hot Fudge Pudding Cake from the 1950s: Why Buy Fudge Sauce When this Cake Makes its Own?
This glorious cake has so many names! Call it anything you like, this easy chocolate cake that makes its own hot fudge on the bottom is a classic! And super easy!
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Here’s your recipe!
1 1/4 Cups Sugar, DIVIDED
1 Cup All-Purpose Flour
7 TBS Unsweetened Cocoa Powder
2 TSP Baking Powder
1/4 TSP Salt
1/2 Cup Milk
1/3 Cup Butter, Melted
1 1/2 TSP Vanilla
1/2 Cup Packed Brown Sugar
1 1/4 Cups Hot Water
Set oven to 350. In a large bowl, combine 3/4 cups sugar, flour, 3 TBS cocoa powder, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour batter into a 8 or 9 in square ungreased baking pan. Stir together remaining 1/2 cup sugar, brown sugar and remaining 4 TBS cocoa powder. Sprinkle mixture evenly over batter. Pour hot water over top and DO NOT MIX. Bake 35-40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes spooning sauce on bottom over top. Serve with ice cream and/or whipped cream if desired.
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#easychocolatecake #hotfudgecake #hotfudgepuddingcake