Wellesley Fudge Cake - Cook's Country

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2-1/2 cups (12-1/2 oz) all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup hot water
1/2 cup (1-1/2 oz) unsweetened cocoa powder (Dutch-processed preferred)
16 tablespoons unsalted butter, cut into 16 pieces and softened
2 cups (14 oz) granulated sugar
2 large eggs
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1-1/2 cups (10-1/2 oz) packed light brown sugar
1 cup evaporated milk
8 tablespoons unsalted butter, cut into 8 pieces and softened
1/2 teaspoon salt
8 oz bittersweet chocolate, chopped
1 teaspoon vanilla extract
3 cups (12 oz) confectioners' sugar, sifted
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch square cake pans. Combine flour, baking soda, baking powder, and salt in bowl; set aside. In small bowl, whisk hot water and cocoa together until smooth; set aside. Using stand mixer fitted with paddle, beat butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternative with buttermilk in 2 additions, scraping down bowl as needed. Slowly add cocoa mixture and vanilla and mix until incorporated. Give batter final stir by hand.
2. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in center comes out with few crumbs attached, 25 to 30 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans and let cool completely on rack, about 2 hours.
3. For the frosting:
Heat brown sugar, 1/2 cup evaporated milk, 4 tablespoons butter, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan, 4 to 8 minutes. Reduce heat to low and simmer, stirring occasionally, until large bubbles form and mixture has thickened and turned deep golden brown, about 6 minutes. Transfer to large bowl. Stir in remaining 1/2 cup evaporated milk and remaining 4 tablespoons butter until mixture is slightly cooled. Add chocolate and vanilla and stir until smooth. Whisk in confectioners' sugar until incorporated. Let cool completely, stirring occasionally, about 1 hour.
4. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on platter. Spread 1 cup frosting evenly over top, right to edge of cake. Top with second cake layer and press lightly to adhere. Spread remaining frosting evenly over top and sides of cake. Refrigerate cake until frosting is set, about 1 hour. Carefully remove parchment strips before serving.

Sherree Wolfgang

Member since Sep 2010

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