Scott Clark Wooley’s Fudge Brownie Cake

two 9" rounds


  • 3 c. flour
  • 1 1/2 c. dutch cocoa
  • 1 1 /2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 c. butter
  • 2 c. sugar
  • 3 eggs
  • 1 c. buttermilk
  • 2/3 c. vegetable oil
  • 2 tsp vanilla
  • 1 1 /2 c. boiling water or hot coffee
  1. Preheat oven to 275 -300F (I use 300F). Sift together the dry ingredients and set aside.
  2. Cream butter and sugar together. Add eggs, buttermilk, oil and vanilla and mix until creamy. Mix in dry ingredients then add hot coffee.
  3. I normally just grease my cake pans with shortening and line the bottom with parchment paper but if I'm using this cake for stacking and decorating with fondant I also dust the pan with cocoa.
  4. It takes me 1 1 /2 hours to bake one 8"x3" layer but you will have extra batter to fill a 6" x 2" pan which usually takes 50-60 minutes to bake. This cake does not rise high in the pan, it will be pretty close to the level of the batter when finished. They are allowed to cool in the pans for only 5minutes and then you turn them out and wrap them in plastic wrap, sealing them. This step can't be omitted, it steams the cake and that does make the cake better than if you air cooled it.

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