Grama Muir'S Chocolate Cake(1926)
A rich, moist chocolate cake with deep cocoa flavor, perfect for special occasions or everyday indulgence, appealing to chocolate lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Beat eggs, salt, butter, and brown sugar until creamy.
- Add dry cocoa, sour milk, and flour to the mixture and mix well.
- Combine 1 cup boiling water with soda and add to the mixture, beating for 5 minutes.
- Grease and flour an 8 or 9-inch round pan.
- Bake at 350°F (175°C) for 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don’t have sour milk, you can make your own by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes. Be sure to beat the batter thoroughly when adding the boiling water to ensure a smooth texture. This cake pairs beautifully with Brad'S Cheesecake for a delicious dessert spread.
Serving Suggestions
Serve this chocolate cake with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful treat. It also goes well with a dollop of whipped cream or fresh berries for added flavor and presentation. For a fun twist, try pairing it with Easy Hollandaise Salad, adding a savory element to your dessert table.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. When ready to enjoy, simply bring it to room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grama Muir'S Chocolate Cake(1926) contains roughly 337 calories, with 6g protein, 71g carbohydrates, and 4g fat. It is a good source of iron (13% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1045mg per serving (45% 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 granulated sugar instead of brown sugar?
Yes, you can substitute granulated sugar for brown sugar, but it will alter the flavor and moisture level. Brown sugar adds a deeper, caramel-like flavor and retains moisture, so your cake may be less rich and slightly drier.
What can I use 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 vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for about 5 minutes until it thickens slightly, which will mimic the acidity of sour milk.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, bake for an additional 5 minutes and test again.
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).