Chocolate cake with soufflé

Overview

The reason I thought of making this was because I really wanted to use up the sour cream and marshmallows left over from the barbecue. I thought it would be nice to have a moist and sweet cake, paired with some crispy soufflé. Also, the toasted walnuts are really delicious

Tags

• baking
• children
• cake
• afternoon tea
• all-purpose flour
• baking powder
• brown sugar
• chopped walnut kernels
• cocoa powder
• egg
• marshmallow
• sour cream
• unsalted butter
• vanilla extract
• white sugar
• baking soda

Ingredients

Steps

1. 1 Preheat the oven to 180 degrees, sift the flour and cocoa powder, and mix evenly with the baking powder and baking soda

   

2. 2 Soften the butter at room temperature and beat into pieces, then stir well with the sugar

   

3. 3 Add eggs, vanilla extract and sour cream and mix well

   

4. 4 Just mix the wet and dry ingredients from 1 and 3 evenly, do not over mix

   

5. 5 The baking sheet should be brushed with butter in advance. After evenly spreading the batter, you can press marshmallows into it as you like

   

6. 6 Place in the oven at 180 degrees Celsius for about 25 minutes, take out and let cool

   

7. 7 The butter used in the soufflé part does not need to be softened. Take it out of the refrigerator and cut it into small pieces and put it into the baking pan together with the flour and brown sugar

   

8. 8 Knead the butter, flour and brown sugar with your hands until they become granular, then sprinkle with chopped walnuts

   

9. 9 Place in the oven at 180 degrees Celsius for 15 to 20 minutes, take out and let cool

   

10. 10 Chocolate cake is served with soufflé and can be served with caramel cream sauce