Sour milk cake may not sound that appetizing, but trust me, it’s a great little snack cake made with something you would otherwise toss, so it’s perfect for those of us who like to be thrifty! I had heard of sour milk cake but never tried making it because it’s rare that milk goes sour on me–I usually drink it up before it gets to that point. But I did have some milk go sour on me a few months back when I had bronchitis, I was avoiding dairy items–dairy tends to aggravate bronchitis. So when I discovered the milk had gone sour, it seemed like a great time to try making some sour milk cake! I experimented a few times and came up with this recipe. I think it’s really good! The cake has a light crumb texture and the glaze is rich and fudgy.
Keep this in mind the next time you have some sour milk–it can be put to good use in this cake! Or, if using sour milk does not sound that great to you, you can “make” your own–see the note at the end of the recipe! Or use buttermilk instead! Also, the cake may sink just a little bit in the center, but when you pour and spread the glaze over the cake, you won’t notice it!
CHOCOLATE SOUR MILK CAKE
Makes a 9″ square 1-layer cake
- 2 cups all-purpose unbleached flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 cup sour milk*
- 1 teaspoon pure vanilla extract
- 4 Tablespoons unsweetened baking cocoa
- Chocolate Honey Glaze (see below)
CHOCOLATE HONEY GLAZE
- 1 cup semisweet chocolate or dark chocolate chips
- 3 Tablespoons butter
- 2 Tablespoons honey
Preheat oven to 350˚F. Grease and flour a 9″ square pan; set aside.
In large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center and add in the melted butter, eggs, sour milk, and vanilla extract; then blend all ingredients well. Fold in the baking cocoa, mixing into the batter well.
Pour batter into prepared 9″ square pan and bake at 350˚F for 30 to 32 minutes or until toothpick inserted in center comes out clean. Let cake cool completely, then pour glaze over cake.
TO MAKE CHOCOLATE GLAZE: Put chocolate chips, butter, and honey in a small microwave-safe bowl or 2-cup microwave-safe glass measuring cup. Microwave on medium for 1 minute, stir, then if needed, heat an additional 15 seconds until all the chips are melted and mixture stirs smooth. Pour glaze over cake, then spread out with the back of a spoon to cover the entire cake. Let glaze set before cutting.
*NOTE: You can “make” your own sour milk by adding 1 Tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for about 5 minutes before adding to a recipe.
After you spread the glaze on the cake, to help the glaze set faster, just pop it in the fridge for 20 minutes or so.
Have you ever made anything with sour milk?