Wellesly Fudge Cake
A rich, moist chocolate fudge cake with a deep chocolate flavor, perfect for celebrations and satisfying any chocolate craving with its creamy texture and luscious taste.
Ingredients
Instructions
- Place chocolate and hot water in a double boiler and cook, stirring until the chocolate is melted and thickened.
- Add sugar; cook for 2 minutes longer and then cool to lukewarm.
- Sift cake flour with soda and salt three times.
- Cream shortening; add sugar gradually and beat until fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Add milk and dry ingredients alternately, beginning and ending with dry ingredients.
- Add the chocolate mixture and mix well.
- Pour batter into a greased 9-inch cake pan and bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
To enhance the flavor of the Wellesly Fudge Cake, consider using high-quality chocolate. If you're out of shortening, unsalted butter can be used as a substitute for a richer taste. Make sure to sift the flour and leavening agents thoroughly to prevent clumps and ensure a light texture. For a gluten-free option, you can try a 1:1 gluten-free flour blend.
Serving Suggestions
Serve the Wellesly Fudge Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or your favorite dessert wine. For an additional touch, dust the top with powdered sugar or drizzle with chocolate ganache. This rich cake also complements light desserts like the Pineapple Cheese Ball.
Storage & Reheating
Store any leftover Wellesly Fudge Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. To reheat, warm individual slices in the microwave for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Wellesly Fudge Cake contains roughly 582 calories, with 10g protein, 101g carbohydrates, and 11g fat. It is an excellent source of iron (45% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1091mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cocoa powder instead of chocolate?
Yes, you can substitute cocoa powder for the chocolate. Use about 1/3 cup of cocoa powder mixed with 1/2 cup of hot water to mimic the melted chocolate texture. However, this may slightly alter the flavor and richness of the cake.
What can I add to make the cake more decadent?
For a richer flavor, consider adding chocolate chips or chopped nuts to the batter before baking. You can also incorporate a layer of ganache or frosting on top after the cake cools to enhance its chocolate richness.
How do I know when the cake is done baking?
To check if the Wellesly Fudge Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).