I’m so excited about this recipe! This is not just an ordinary piece of chocolate cake!
I've become very cognitive that in these days of rising food costs we need to try to use up our food as much as possible. Especially when it’s crazy expensive raw milk! Haha
The GREAT thing about having raw milk is when it goes sour, it can still be used for many different types of food.
When the milk is pasteurized, all the enzymes and probiotics are killed, whereas they are present in the raw milk. As the raw milk gets sour, it only means that the probiotics are using up the sweetness (lactose).
From what I understand through my reading, you CAN still use sour pasteurized milk as long as long as it’s not spoiled, but just a little sour tasting. Use your own discretion. With pasteurized milk, if it’s separated or curdled it needs to be tossed!
Sour milk can mainly be used in bread and dessert recipes. It being acidic in nature, reacts with the baking soda and makes cakes or bread more fluffy.
This cake got two thumbs up from my family! It was absolutely delicious!
►Sour milk, 2 cups
►Cocoa, ½ cup
►Flour, 3 cups
►Sugar, 2 cups
►Baking soda, 2 tsp.
►Softened Butter 1/4 cup
►Coconut oil 1/4 cup
►Vanilla Extract 1 tsp.
►Blend the butter, coconut oil and sugar.
►Mix cocoa, soda, and flour.
►Add the sour milk and the flour mixture to the sugar mixture. Add Vanilla and mix.
►Oil the pan and spray some flour.
►Keep it for baking for 45 minutes, at 350° F.