“It’s your second-best cake,” Beth corrected.
“It is NOT! You don’t know,” I argued. “You’ve never even tried this one before.”
“I don’t need to try it to know. I know the other one is the best,” Beth snipped back.
It is NOT. She doesn’t KNOW. This one is the richest and fudgiest. I modified the old Walker Museum Gallery 8 cookbook recipe for Wellesley Fudge Cake.
Wellesley Fudge Cake
½ c butter, softened
2 c minus 2 T sugar
4 egg yolks
1 c flour
1 c cocoa
4 t baking powder
½ t salt
1 c milk
2 t vanilla
4 egg whites
12 oz chocolate chips
¾ c sour cream
1 t vanilla
1 pinch salt
First, do your mise en place for the cake:
- Preheat the oven to 325°.
- It is easiest to use an electric mixer for this recipe. Haul yours out.
- Grease, line with parchment paper, and flour three 9-inch layer pans.
- Separate your eggs. Be careful not to get any yolk in the whites. Put the yolks in a small bowl and the whites in a medium to large bowl.
- Sift the flour, cocoa powder, and salt together into a bowl.
- Put the milk and vanilla together in a measuring cup or some other vessel. I dunno, maybe a bowl.
In yet another large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks.
Mix in ⅓ of the dry ingredients. Then stir in ½ the milk mixture, followed by more dry stuff, more milk, and the last of the dry stuff.
Wash the beaters; any trace of fat will prevent the next step from coming true. With clean beaters, beat the egg whites to the soft peak stage. (Fat prevents egg whites from whipping up. I don’t know why. It’s probably just hatefulness.)
Fold ⅓ of the egg whites into the batter, then the next ⅓, then the final part. This helps the egg whites stay fluffy and gives your cake batter the best shot at high volume.
Spread the batter into the three pans and bake 20 to 25 minutes, or until a cake tester comes out mostly clean. Cool in the pans on racks for 10 minutes, then invert and peel off the parchment. Cool some more.
While the cake bakes, make the frosting:
Melt the chocolate chips in a heavy-bottomed pan over low heat. Stir in the sour cream. Stir in the salt and vanilla.
Frost your cake with the warm frosting. The frosting will firm up as it cools, producing a cake that resembles a fudge-walled fortress.