For sour milk, add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill with milk to the 1-cup line. Let stand for 5 minutes before using. Sifting the cake flour ensures a lighter, more tender cake crumb. Do not overmix the batter once the wet and dry ingredients are combined, as this can result in a tough cake.
Special Chocolate Cake II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS15
Indulge in the timeless allure of homemade chocolate cake. This recipe, though requiring a touch more effort than a boxed mix, promises an unparalleled depth of flavor and a moist, tender crumb. Crown it with your beloved chocolate frosting for a truly decadent treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol26 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium146 mg
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Sugar13 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans. (5 minutes)
02
StepIn a double boiler or heatproof bowl set over simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat and allow to cool slightly. (10 minutes)
03
StepIn a large mixing bowl, cream together the softened butter and sugar until light and fluffy. (5 minutes)
04
StepAdd the eggs, one at a time, beating well after each addition. (2 minutes)
05
StepIn a separate bowl, whisk together the sifted cake flour and salt. (2 minutes)
06
StepGradually add the dry ingredients to the butter mixture, alternating with the sour milk, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix. (5 minutes)
07
StepStir in the melted and slightly cooled chocolate until well blended. (2 minutes)
08
StepIn a small cup, combine the vinegar and baking soda. Stir until the soda is dissolved. The mixture will foam. Add this to the batter and gently fold until just incorporated. (2 minutes)
09
StepPour the batter evenly into the prepared cake pans. (1 minute)
10
StepBake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. (25-30 minutes)
11
StepLet the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
12
StepFrost with your favorite chocolate frosting once completely cooled.
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Esta Swaniawski
Jun 30, 2025This cake was amazing! So moist and chocolatey. I used a dark chocolate ganache for the frosting and it was perfect.
Devin Mclaughlin
Jun 24, 2025I've made this cake twice now, and it's a hit every time! The sour milk really makes a difference in the texture.
Reed Gusikowski
May 26, 2025My family loved this cake! I did add a teaspoon of vanilla extract for extra flavor.