Decadent Fudge Delight: Sour Milk Chocolate Cake 🍰

Fudgy Sour Milk Chocolate Cake Recipe

🕒 Total Time: 40 minutes
🥣 Servings: 2 layers

Description:

Indulge in the decadent delight of our Fudgy Sour Milk Chocolate Cake, a luscious treat that’s sure to please any chocolate lover’s palate. Moist, rich, and irresistibly chocolaty, this cake is the perfect dessert for any occasion. Share the joy of baking and savor every bite with friends and family.

Ingredients:

• 1 3/4 cups milk
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 2/3 cup shortening
• 2 cups granulated sugar
• 1 cup light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C).

2. Prepare Sour Milk:
   In a small bowl, combine the milk and vinegar. Set aside for a few minutes to allow the milk to sour. This creates a tangy flavor that enhances the richness of the chocolate cake.

3. Prepare Dry Ingredients:
   In a separate large mixing bowl, sift together the flour, cocoa powder, salt, and baking soda. Sifting helps to aerate the dry ingredients, resulting in a lighter texture for the cake.

4. Cream Shortening and Sugars:
   Using an electric mixer, cream together the shortening, granulated sugar, and light brown sugar until light and fluffy. This step incorporates air into the mixture, creating a tender crumb in the final cake.

5. Incorporate Eggs and Vanilla:
   Beat in the eggs, one at a time, until well combined. Then, mix in the vanilla extract, adding a fragrant depth of flavor to the cake batter.

6. Combine Wet and Dry Ingredients:
   Gradually add the flour mixture to the creamed sugar mixture, alternating with the sour milk. Begin and end with the flour mixture, mixing until just combined after each addition. This method ensures that the dry and wet ingredients are evenly incorporated without overmixing, which can result in a tough cake.

7. Prepare Cake Pans:
   Grease and flour two 9-inch round cake pans, ensuring easy release of the cakes after baking.

8. Bake:
   Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on the cakes towards the end of the baking time.

9. Cool:
   Once baked, remove the cakes from the oven and allow them to cool in the pans for a few minutes before transferring them to wire racks to cool completely. Cooling the cakes ensures that they set properly and are easier to handle when frosting.

10. Frost:
    Once the cakes are completely cooled, frost them with your favorite frosting. Whether you prefer a classic chocolate buttercream, creamy cream cheese frosting, or fluffy whipped cream, the choice is yours! Get creative and decorate the cakes as desired, adding extra indulgence to this already irresistible treat.

Nutritional Information (Per Serving):

• Calories: 2271.9
• Total Fat: 83.1g
  • Saturated Fat: 22.9g
• Cholesterol: 232.8mg
• Sodium: 1751.6mg
• Total Carbohydrates: 351g
  • Dietary Fiber: 6.5g
  • Sugar: 218.3g
• Protein: 32.4g

Recipe Notes:

• For a deeper chocolate flavor, you can use Dutch-processed cocoa powder.
• Ensure all ingredients are at room temperature before beginning to ensure even mixing.
• This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. Bring to room temperature before serving for the best taste and texture.