Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.
~Nathaniel Hawthorne

Friday, 26 June 2009

Sour Milk Chocolate Cake



I opened a new jug of milk yesterday only to discover that it had all gone sour, and it wasn't even near it's sell by date either! It wasn't worth the expensive of the petrol to take it back to the shops . . .



It wasn't even worth shedding any tears . . . quite the contrary actually . . .



It was a wonderful opportunity to make this delicious chocolate cake. Moistly moreish, this cake is a winner in every sense of the word. Rich, chocolatey and scrumdiddlyumptious!!

Actually we did not keep it in our house . . . much too dangerous for that. Todd had to go do some home teaching yesterday afternoon and so I sent it with him.

I know, I know . . . a piece was missing . . . but as anybody knows, you don't look a gift horse in it's mouth . . . or cake horse as it were.

Besides, everyone knows me by now . . . things often have pieces missing. Such is the trial of being the friend of a food blogger . . . the fringe benefits are well worth it though. Free cake.




*Sour Milk Chocolate Cake*
Makes one 13 x 9 x 2 cake
(Or one deep 12 inch round)
Printable Recipe

This is wonderfully moist and rich. You don't really need a frosting on it, but I have included a tasty brown sugar frosting that really is the icing on the cake!

1 1/2 cups sifted flour
1 cup sugar
3 TBS baking cocoa
1 tsp baking soda
1/2 tsp salt
1 large egg
1/4 cup butter, melted
1 cup sour milk
1/4 cup hot water
1 TBS vanilla





Pre-heat the oven to 180*C/350*F. Grease your cake tin and lightly dust it with flour, shaking out any excess. Set aside.

Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Mix together the egg, butter, sour milk, hot water and vanilla. Add to the dry ingredients. Beat (preferably with an electric mixer) for 2 minutes on medium speed. Pour the batter into the prepared pan.

Bake for 20 to 25 minutes until it tests done when a toothpick inserted in the centre comes out clean. Remove from the oven and allow to cool on a wire rack. NO need to remove from the pan.

Note - To sour sweet milk, place 1 TBS of vinegar in a measuring cup and add enough milk to make up 1 cup of liquid.

*Frosting*
Makes enough to frost the top of one cake

60g butter
2 TBS soft light brown sugar
3/4 cup sifted icing sugar
2 TBS cream
3/4 cup chopped pecans

Place the butter and brown sugar in a saucepan over medium heat. Heat until butter melts and sugar dissolves. Stir in cream and whisk to blend well. Stir in the icing sugar until it is creamy and spreadable. (You may need more) Spread on top of cooled cake. Sprinkle with chopped nuts.

26 comments:

Starr said...

Looks yummy. When life gives you sour milk. . .

I also use soured (soy)milk in Irish soda bread. Such good stuff.

Angie said...

First again! Hee hee hee.

You gave away chocolate cake? Are you mad? I wouldn't even want to share it, let alone give it away! Oh well, if you must. Things with bits missing out of them often qualify for Arts Council grants........could make your fortune, a choccy cake with a bit missing.

love, Angie, xx

Heatherfeather said...

That cake looks so yummy and, as always - it is your frosting that has me especially drooling for a bite.

La Table De Nana said...

Isn't it funny? I have never known you can use sour milk!Great idea..bet it's delicious and I just learned something new at 55:)My husband favors chocolate cakes..Love the word petrol too..here in Canada we say Gas:(

Tracy said...

LOVE this cake and with the yummy brown sugar frosting...Oh, sooooo good! And love your intro here--so funny..cake horse! ;o) But how good of you to give away such a lovely cake--bless your heart. Happy weekend, dear friend. LOVE YA ((BIG HUGS)

Aunt LoLo said...

It's been TOO long since I was here...the cake looks DIVINE. I would never think to use sour milk! We'd use buttermilk over here...but I never have buttermilk, so I always use skim with lemon juice. Same thing, right?

Oh, and I'm LOVING your music mix. So relaxing.

Jeanne said...

Wow - what a novel way to use up sour milk! I bake muffins with buttermilk but would never have thought to make a chocolate cake with sour milk. Still, when you think about it, it's no different... Looks fantastically moist & delicious.

Anonymous said...

I am confused. Is the flour SR or plain? Do you mean baking powder or bicarbonate of soda?

Marie said...

HI Anonymous. That is plain flour and bicarbonate of soda. It works with the sour milk to help the cake rise. You must always use Bicarbonate of soda (baking soda) with an acidic liquid such as sour milk, buttermilk or sour cream. Hope this clears things up for you, and happy baking! This is truly a lovely cake, moist and rich.

Peta said...

Wow I have a a few litres of sour milk, I drive 1.5 hours every week to a friend to buy raw milk so I don't like the thought of throwing away sour milk. I have made pancakes they tasted very much lik sour dough pancakes the children ate them though!

OLGUIS said...

wow yummy cake.

olga.

Kathy Douthit USA/France said...

I'm going to try this....it looks super !! Also I want to congratulate you on your blog. I live in the middle of France with quite a few English expats....and they are all wonderful cooks!! The French have good food, but they have no reason to be so critical of English cooking....so many yummy things !!

Anonymous said...

Wow The is the best cake I have ever made! Thank you so much!! This is a saver! I wanted to say that I added a little cinnanmon.

SD-YD250 said...

Looks fantastic. Do I really need to use sour milk though??

Marie said...

SD you DO need to use sour milk. It works with the baking soda and helps to make a really moist and delicious cake. It's not hard to sour your own milk. If you really don't want to use sour milk, I would decrease the soda to 1/2 tsp and add 1 tsp of baking powder. I cannot vouch for the results though as I have never done this.

SHoffman said...

This cake is fabulous!! I eat gluten free and just used a great all-purpose flour. It is so tender, moist...Mmmmmm.

SHoffman said...

Oh, I forgot one thing...I added about 3 Tablespoons of pureed chickpea/garbanzo bean in with the hot water. It made no taste difference that my husband noticed, but it adds some great nutrition;) Thanks again for the recipe!

Mary said...

Just made your cake because I was looking for something to do with my leftover sour raw milk. Like another writer, I hate to discard it. Anyway, I used whole wheat flour and threw all the milk in (about 3 cups in a doubled batch.) Left out the water and also used half butter, half lard. Fabulous! Thank you for the inspiration if not the exact recipe!!

Mohawk Crafter said...

Can you sub chocolate milk for the milk? I have been given twenty - thirty half pint/236 ml of chocolate milk past its prime date. Need to make a chocolate cake to bring back as a revenge cake to the teachers....;)

Marie said...

I can't see why not Mohawk Crafter. That would make it nice and chocolatey! Let me know how it turns out! It could be inspired!

ecozee said...

Hi, I just made your cake with a few minor changes - it worked very well, thanks, I wrote about it in my blog here http://ecozee.wordpress.com/2013/08/05/chocolate-cake-with-sour-milk/

ecozee said...

I just made your cake (with a few minor changes). Lovely, I wrote about it in my blog with a link to you. Happy baking!


http://ecozee.wordpress.com/2013/08/05/chocolate-cake-with-sour-milk/

atarashii ouchi said...

Hello :)

Could you please confirm, which cream did you use for the frosting? Was it single cream or double cream? Or doesn't it matter? :) Thanks in advance xx

Marie Rayner said...

Hi Atarashii! I would have used double cream as I always have that in my refrigerator, but I don't think it really matters. To be perfectly honest, I think even milk would work.

atarashii ouchi said...

Hi Marie,
Thanks ever so much for the very prompt response. I have both in my fridge actually, so will try both & see which is best. Thanks very much again & I'm off to do this cake now :) :) xxx

Marie Rayner said...

You are welcome Atarashii! I hope that you enjoy the cake! xx