Even after living in Australia for 15 years, I still call her ‘mom’ in the American way. She makes this cake to bring to church to share as morning tea refreshments after the service. It’s one of her most popular cakes and it’s so moreish. You won’t need any icing for this.
Prep time 30 mins
Bake time 40-50mins
120ml milk (2% fat)
1 tsp vinegar
150g plain flour
30g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
200g caster sugar
110g butter, salted (if using unsalted, add a pinch of salt)
120ml warm water
1.4L loaf pan
Preheat the oven to 160C (150C if using a glass loaf pan). Yes, I know that’s a pretty low temperature but a loaf cake takes longer to bake than ‘flatter’ cakes. The first time I made it, I set it at 180C like other cake recipes and it burnt on the edges and was still raw in the middle!
Grease your loaf pan and line the bottom with baking paper. It’s just easier this way or else your cake may still stick to the bottom even after you’ve greased it. I learnt that the hard way!
Make the sour milk by mixing the milk and the vinegar together in a microwaveable bowl. Microwave for about 1 minute depending on your microwave and give it a stir. It should have small little clumps now and that’s what we’re wanting in sour milk.
In a large bowl, mix in the plain flour, cocoa powder, baking powder, and baking soda.
In another bowl, cream the butter and sugar. Then gradually mix in the egg, milk and warm water. It’s important that your water is warm or else it won’t be as fluffy.
Mix in the butter mixture to the large bowl of the flour mixture. It should now be a glossy batter.
Pour the cake mix into the loaf pan and let it bake in the oven for 40-50 minutes. Mine often takes 50 minutes.
Let the cake cool for a few minutes before lifting out and letting it cool on a cooling tray. Mom usually slices the whole loaf up and leaves it on the kitchen table for us to gradually snack on.