Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sour milk (1 tablespoon white vinegar or lemon juice + enough milk to make 1 cup)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Electric mixer (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another mixing bowl, whisk together the sour milk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Gradually stir in the hot water until the batter is smooth.
6. Pour the batter into the prepared cake pan.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 12g
Saturated Fat: 2g
Cholesterol: 37mg
Sodium: 500mg
Carbohydrates: 54g
Fiber: 3g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- You can use buttermilk instead of sour milk.
- You can use melted butter instead of vegetable oil.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced chocolate cake.
- Top the cake with whipped cream and fresh berries for a summery twist.
Tips and tricks:
- Make sure to whisk the dry ingredients well to prevent lumps in the batter.
- Do not overmix the batter, as this can result in a tough cake.
- Use hot water to help dissolve the cocoa powder and create a smooth batter.
- Allow the cake to cool completely before frosting or decorating.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder for a simple presentation.
Garnishes:
Top the cake with fresh berries or chocolate shavings for a decorative touch.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of oil to the batter.
- If the cake is too wet, try reducing the amount of hot water in the recipe.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
Sour milk chocolate cake is a classic recipe that dates back to the early 1900s. It was a popular dessert during the Great Depression, as it was an affordable way to use up sour milk and other pantry staples.
Flavor profiles:
This cake has a rich chocolate flavor with a slightly tangy taste from the sour milk.
Serving suggestions:
Serve this cake as a dessert after dinner or as a sweet treat with your afternoon coffee.
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