Wellesley Fudge Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (5 minutes)

Recipe View 10 mins In a medium bowl, sift together the flour, baking soda, and salt. Repeat this process twice more for a total of three siftings to ensure a light and airy texture. (10 minutes)

Recipe View 8 mins In a small saucepan, combine the hot water, 1/2 cup of sugar, and unsweetened chocolate squares. Stir constantly over low heat until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool to lukewarm. (8 minutes)

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and the remaining 1 1/4 cups of sugar using an electric mixer until light and fluffy. (5 minutes)

Recipe View 3 mins Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated. (3 minutes)

Recipe View 3 mins Gradually add half of the sifted flour mixture to the creamed mixture, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 5 mins Alternate adding the remaining flour mixture and milk in two batches, mixing until smooth after each addition. This ensures a moist and tender crumb. (5 minutes)

Recipe View 2 mins Stir in the cooled chocolate mixture and vanilla extract until evenly combined. (2 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared cake pans. (2 minutes)

Recipe View 40 mins Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (35-40 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)