This recipe from Gourmet Magazine was adapted from a rich chocolate cake first served in the late 1890s at the Wellesley Tea Room, a genteel establishment catering to students at the well-known Massachusetts women’s college.
It makes a lovely rich cake which I like to make as celebratory birthday cupcakes since it is so dense and moist. BTW, the English once referred to what we know as “cupcakes” as “fairy cakes”.
The Wellesley Fudge Cake Recipe Makes Great Cupcakes
- 4 ounces unsweetened chocolate
- 1/2 cup hot water
- 1 3/4 cups brown sugar
- 1 2/3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup unsalted butter softened
- 3 large eggs
- 3/4 cup milk
- 1 tsp. vanilla
- Preheat oven to 350F. and prepare two 9-inch layer pans or 2 12-cup cupcake tray. Set a metal bowl set over a pan of barely simmering water melt the chocolate with the water, stirring until the mixture is smooth and remove the bowl from the heat.
- Mix flour, soda and salt in a bowl.
- Cream butter. Gradually beat in brown sugar and continue beating until light and fluffy.
- Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture, milk and water, beating after each addition until smooth. Blend in vanilla and melted chocolate mixture.
- Pour into your pans. Bake at 350°F for 30 to 35 minutes, or until a cake tester inserted in centers comes out clean.
- Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Spread frosting between layers and over top and sides or frost your cupcakes. Garnish with chopped nuts, if desired.
Delicous Chocolate Fudge Icing
- 4 ounces unsweetened chocolate chopped
- 2 tbsp. unsalted butter
- 4 cups icing sugar
- 1/2 cup milk
- 1 dash salt
- 1 tsp. vanilla extract
- Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat.
- Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until it sets to spreading consistency, stirring occasionally.
- Spread quickly, adding a small amount of additional milk if frosting thickens.
- Makes about 2 1/2 cups, or enough to cover tops and sides of two 8 or 9-inch layers, the top and sides of one 9-inch square or 13 x 9-inch cake, or the tops of 24 cupcakes.