Wellesley Fudge Cake Recipe | Baker’s Book of Chocolate Riches (1983)

מצרכים

• 4 oz (113 g) unsweetened chocolate
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) water
• 1⅔ cups (208 g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup (113 g) butter, softened
• 1¼ cups (250 g) granulated sugar
• 3 large eggs
• ¾ cup (180 g) milk
• 1 tsp vanilla extract
• 5 oz (142 g) unsweetened chocolate
• 3 cups (360 g) powdered sugar, sifted
• ⅓ cup (80 g) hot water
• 2 large egg yolks
• ½ cup (113 g) butter, very soft
• Chopped nuts, optional

אופן ההכנה

1. Heat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine the chocolate, ½ cup sugar and water. Cook gently, stirring, until the chocolate has melted and the mixture is smooth. Set aside to cool.
3. Sift together the flour, baking soda and salt.
4. Cream the butter with the remaining 1¼ cups sugar until light and fluffy.
5. Add the eggs one at a time, beating thoroughly after each addition.
6. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
7. Beat in the cooled chocolate mixture and vanilla.
8. Divide the batter between the prepared pans. Bake for 30–35 minutes, or until the cakes test done.
9. Cool briefly in the pans before turning the layers onto wire racks to cool completely.
10. HUNGARIAN CHOCOLATE FROSTING
11. Melt the chocolate over hot water.
12. Add the powdered sugar and hot water all