Aunt Esther'S Chocolate Cake
Rich, moist chocolate loaf with a subtle salt kick, perfect for quick dessert or snack. Velvety cocoa, tender crumb, and a hint of peanut oil make it a crowd‑pleaser.
Ingredients
Instructions
- Sift together flour, sugar, salt, and cocoa.
- Create a well in the dry mixture.
- Drop the egg into the well.
- Add sour milk, peanut oil, boiling water, and baking soda.
- Mix gently until just combined.
- Pour batter into a glass loaf pan.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, try using dark cocoa powder instead of regular cocoa. If you don’t have sour milk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Make sure not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
This chocolate cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Peachy-Praline Pie for a dessert spread. Consider dusting the top with powdered sugar or drizzling with chocolate sauce for an elegant touch.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Esther'S Chocolate Cake contains roughly 634 calories, with 13g protein, 92g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (42% of the Daily Value), iron (40% of the Daily Value), and protein (26% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1913mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of peanut oil?
Yes, you can substitute peanut oil with vegetable oil or canola oil. Both alternatives will work well and maintain the moisture in the cake. However, if you have nut allergies, it's best to avoid peanut oil altogether.
What should I do if I don't have sour milk?
If you don't have sour milk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for about 5 minutes until it thickens slightly, and then use it in the recipe as directed.
Can I bake this cake in a different pan?
Yes, you can bake this chocolate cake in a round cake pan or even as cupcakes. Just be sure to adjust the baking time; cupcakes usually require about 18-20 minutes, while a round cake may take around 25-30 minutes. Always check for doneness with a toothpick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).