Devil’s Food Cake–-what a temptating and delightfully sinful, delicious, moist, airy, rich chocolate layer cake… different from ordinary chocolate cakes because the cake traditionally uses…
–baking soda…to make the cake a deeper, darker mahogany color
–coffee…to enhance the chocolate flavor
–less egg than other chocolate cakes
–more chocolate than a regular chocolate cake
–unsweetened chocolate baking squares instead of cocoa powder
Devil’s Food Cake…a symbol of the decadence of sin in which evil, fallen angels may tempt people to indulge…or simply eat five pieces of cake at one sitting.
One famous Devil’s Food Cake recipe is the Wellesley Fudge Cake, named after Wellesley College, the very prim-and-proper college featured in the movie Mona Lisa Smile.
In 1876, Wellesley College sent out a circular telling parents that a proper diet was crucial for proper learning…and Wellesley College would no longer accept students who “are broken down in health”… and did not pledge to neither buy or receive “any confectionery or eatables of any kind not provided for them by the College.”
The pamphlet clearly stated that…
“Pies, Lies, and Doughnuts should never have a place in Wellesley College”.
Yet candy-making was an acceptable activity at the college, and the girls often stayed up late making candy—such as Wellesley Fudge—and talking about boys and other tabboo subjects.
In 1909, Baker’s Chocolates published a cookbook containing three different fudge recipes— named after Vassar, Smith, and Wellesley colleges…this publication eventually led to the creation of the Wellesley Fudge Cake–-a deeply decadent chocolate cake topped with a slab of fudge frosting that was commonly served in tearooms surrounding the college.
Wellesley Fudge Cake
2 sticks butter
2 1/2C flour
2tsp baking soda
1tsp baking powder
1C room-temp buttermilk
1/2C cocoa powder
3/4C hot water
1-1/2C brown sugar
1/2C evaporated milk
1/2C evaporated milk
8oz. bittersweet chocolate chips
3C powdered sugar
1. Prep…Preheat oven to 350. Prep two 8″ square baking pans. Line with parchment paper.
2. Make the cake…Cream butter and sugar. Add eggs. Sift together flour, baking soda, baking powder, and salt. Add flour mixture, alternating with buttermilk. Dissolve cocoa powder in hot water. Add cocoa mixture and 2tsp vanilla to batter.
3. Bake the cake…Pour batter into the prepared pans. Bake 30 minutes. Let cool completely.
4. Make the frosting…Stir together brown sugar, evaporated milk, butter, and salt. Cook in saucepan over medium heat for 5min. Reduce the heat to low. Simmer, stirring occasionally, for 5 minutes. Transfer to a large bowl. Stir in evaporated milk and butter. Let mixture cool slightly. Stir in chocolate chips and vanilla. Whisk in powdered sugar.
5. Assemble and serve…Let both the cake and the frosting cool to room temperature. Stack cake layers with frosting between the layers. Spread remaining frosting evenly over the top and sides of the cake. Refrigerate for 1 hour.