So we had some more milk turn sour, again.
Que sour milk cakes.
I found this one online, appropriately called Black Magic cake – even more appropriate as it is Halloween month.
What gives it such a cool name? Well, for a start it is wonderfully dark and moist, and it even tastes like magic thanks to the cocoa powder and coffee.
The original recipe called for two 23cm cake tins and some icing. I’m not much of an icing enthusiast and was out of cream, butter and dark chocolate away so I opted for a big all-in-one cake which is so my style. If you would like to make it into two sponges, divide the mixture evenly into two tins and bake for about half an hour, or until a skewer inserted into the centre leaves clean. Leave it to cool and then cover one top and the middle with your favourite icing. Otherwise I’m sure vanilla ice cream will go down a treat…
Black Magic Cake
- 2 cups/ 400g granulated sugar
- 1 3/4 cups/ 210g plain flour
- 3/4 / 75g cup cocoa powder
- 2tsp baking soda
- 1tsp baking powder
- 1/4tsp salt
- 2 eggs
- 1 cup/ 250ml sour milk
- 2tsp instant coffee dissolved in 1 cup/ 250ml boiling water
- 1/2 / 118ml cup vegetable oil
- 1tsp vanilla extract
- Heat oven to 180°C. Line a 9 inch/ 23cm deep cake tin with baking parchment.
- Mix together the sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
- Add the eggs, milk, coffee, oil and vanilla. Beat for a couple of minutes until well combined.
- Pour the batter into the prepared tin.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean.
- Cool in the tins before transferring to a wire rack to cool completely. Serve.
- Store in an airtight container for up to three days.