Wellesley Fudge Cake

Name: Wellesley Fudge Cake
Ingredients: 2 1/2 cups (12 1/2 ounces/354 grams), all-purpose flour; 2 teaspoons, baking soda; 1 teaspoon, baking powder; 1/2 teaspoon, salt; 3/4 cup, hot water; 1/2 cup (1 1/2 ounces/43 grams), Dutch-processed cocoa powder; 2 teaspoons, vanilla extract; 16 tablespoons, unsalted butter, cut into 16 pieces and softened; 2 cups (14 ounces/397 grams), granulated sugar; 2 large, eggs; 1 cup, buttermilk, room temperature; 1 1/2 cups packed (10 1/2 ounces/298 grams), light brown sugar; 1 cup, evaporated milk; 8 tablespoons, unsalted butter; 1/2 teaspoon, salt; 8 ounces (227 grams), bittersweet chocolate, chopped; 1 teaspoon, vanilla extract; 3 cups (12 ounces/340 grams), confectioners' sugar

Desserts or Baked Goods
Chocolate
Cakes

Appears in Cook's Country December/January 2010, Cook's Country TV

In the early 20th century, Wellesley women were encouraged to stick to plain dishes and steer clear of anything too sweet. Thankfully, they didn't listen.

A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES 12

TIME 1¾ hours, plus 1 hour cooling and 1 hour chilling

A cookbook recipe exclusively for All-Access members from The Perfect Cake

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