Lighter Chocolate Cake

    50 minutes

    This is a chocolate cake without very much chocolate in it for a more subtle, lighter flavour. It's a very old recipe.

    14 people made this

    Serves: 12 

    • 1 egg
    • 1 cup (200g) white sugar
    • 85g margarine
    • 1 cup (250ml) sour milk
    • 1/2 teaspoon bicarb soda
    • 1 1/2 cups (185g) plain flour
    • 2 tablespoons cocoa powder
    • 1 pinch salt
    • 1/2 teaspoon baking powder
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm square cake tin.
    2. Beat egg until light. Gradually add sugar, margarine, milk and bicarb soda.
    3. Sift together flour, cocoa, salt and baking powder. Add to batter and mix in. Add vanilla.
    4. Bake for 30 minutes or until a toothpick inserted into cake comes out clean.

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    Reviews in English (11)


    I am so glad I found this recipe. We had gone on a vacation and I forgot to put my milk in the freezer. I don't like wasting anything and remembered that my mother used to make sour milk cake all the time. Only thing, I didn't have her recipe, and she passed quite some time ago. I prayed I would be able to find it in one my favorite places to go when I need a recipe. And, yeppers, there it was. I just love this recipe. Only thing I did didfferent was add more chocolate since that's my favorite food. And yes, I do use lard, cuz it makes it soooooooooo yummy. Just like mom's. Thank you again for posting this recipe, you're truelly heaven sent. :-)  -  02 Feb 2007  (Review from Allrecipes USA and Canada)


    Mrs. Maman,Very easy to make though I did use shortening (not lard).My family loved it. Great texture and flavor.  -  01 Apr 2004  (Review from Allrecipes USA and Canada)


    Moist and delicious. I substitued plain yogurt for sour milk. I used 1/2 c brown and 1/2 cup white sugar and used mixed spices (cinnamon, cloves, nutmeg, etc) instead of cocoa. I also didn't have lard (?) so I used butter flavoured margarine. Took a while longer to bake but boy was it good. Lastly, I added 1/2 a pack of yeast. Made it a bit fluffier and less dense. yum!  -  11 Apr 2005  (Review from Allrecipes USA and Canada)