Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to180C/fan160C/gas4. To make the cake, put the butter, sugars and 250ml water in a pan and heat gently until the butter has melted. Take off the heat and stir in the flour, cocoa, baking powder, eggs and soured cream to a smooth batter, then stir in the marshmallows. Pour into a lined 20 x 30cm baking tray (leave some paper overhanging to help you lift it out) and cook for 25-30 minutes. Cool then lift out.
For the frosting, melt the butter and 2tbsp cocoa together and add the soured cream and chocolate. add the icing sugar and stir until smooth, then cool completely. Don’t worry if the butter separates; it’ll come back when you beat it. Once cold, beat with electric beaters until the frosting is paler and fluffier. Spread over the cake and dust with cocoa.