Chocolate Soufflé Cake

Servings:

12-15 servings

Ingredients:

For the cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract

For the chocolate soufflé:

• 8 ounces (225g) best-quality dark chocolate, broken into small pieces
• 1/2 cup (120g) granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Butter and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large mixing bowl, whisk together the milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. In a separate bowl, melt the chocolate in the microwave or over a double boiler.
6. Once melted, let it cool slightly then stir in the sugar, egg yolks, and vanilla extract.
7. Pour the cake batter into the prepared pan and smooth the top.
8. Drizzle the chocolate soufflé mixture evenly over the cake batter.
9. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
10. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Variations:

• To make individual soufflés, use ramekins instead of a large cake pan.
• Add chopped nuts or chocolate chips to the batter for added texture and flavor.

Note: This recipe is inspired by classic French dessert recipes. It requires some finesse in preparation and baking, but the end result is well worth the effort!