Andon-Reid Inn's Choco-Mania Souffle Cake

Choco-Mania Soufflé Cake

A "Best of" Inn Cuisine, recipe courtesy the Andon-Reid Inn Bed & Breakfast, Waynesville, NC

  • 1/2 cup butter (plus more for buttering a 9-inch cake pan)
  • 1 cup granulated sugar
  • 3 ounces unsweetened baking chocolate, melted
  • 1/4 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • cocoa powder (for dusting cake pan after buttering)

Preheat oven to 325 degrees F for baking. Liberally butter, then dust, a 9-inch cake pan with cocoa powder; set aside. Using an electric mixer, cream butter and sugar together until well blended; add melted baking chocolate, eggs, and vanilla, blending well. By hand, fold in flour until mixture is combined. Pour batter into prepared 9-inch cake pan and bake at 325 degrees F or 25-30 minutes, or until cake is set. Remove from oven and let cool for 10 minutes, then invert on serving plate. Serve warm, or cover the cake for serving the next day, heating in the microwave for 20 seconds before serving. Makes a perfect accompaniment to vanilla ice cream and/or whipped cream.