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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
Chocolate Fudge Cake by Danish Iftikhar
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Chocolate fudge sauce recipe by Dansih Iftikhar
milk 125 grams
coco powder 39 grams
granulated sugar 39 grams
liquid glucose 32 grams
chocolate slab 375 grams
water 38 grams
fudge cake recipe :
how to icing the cake professionally:
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
Recipe Wellesley Fudge Cake
Recipe - Wellesley Fudge Cake
INGREDIENTS:
-1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
●1-3/4 cups sugar , divided
●1/2 cup water
●1-2/3 cups flour
●1 tsp. baking soda
●1/4 tsp. salt
●1/2 cup butter or margarine , softened
●3 egg s
●3/4 cup milk
●1 tsp. vanilla
●Easy Chocolate Frosting
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.
THE ULTIMATE Homemade Chocolate Fudge Cake Recipe (Easy Home Cooking)
My ultimate chocolate fudge cake recipe will satisfy even the best die-hard chocoholic! This sinfully rich and moist homemade cake is with its wickedly indulgent dark chocolate fudge icing (frosting) is the only recipe you will ever need for a decadent chocolate cake.
Who says home cooking can't be easy AND amazing? ????
Don't forget to like and subscribe to see my latest videos as they're released!
Happy baking, friends x
You can find my recipe for this chocolatey delight over on my blog:
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#fudge #chocolate #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
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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