Wellesley Fudge Cake | America's Test Kitchen

Ingredients

• 2 1/2 cups (12 1/2 ounces/354 grams) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup hot water
• 1/2 cup (1 1/2 ounces/43 grams) Dutch-processed cocoa powder
• 2 teaspoons vanilla extract
• 16 tablespoons unsalted butter , cut into 16 pieces and softened
• 2 cups (14 ounces/397 grams) granulated sugar
• 2 large eggs
• 1 cup buttermilk , room temperature
• 1 1/2 cups packed (10 1/2 ounces/298 grams) light brown sugar
• 1 cup evaporated milk
• 8 tablespoons unsalted butter
• 8 ounces (227 grams) bittersweet chocolate , chopped
• 1 teaspoon vanilla extract
• 3 cups (12 ounces/340 grams) confectioners' sugar