Chocolate Skillet Cake with Ice Cream

Short Description

This Chocolate Skillet Cake is rich, fudgy, and irresistibly delicious. Baked in a cast-iron skillet, it develops a slightly crispy edge while remaining soft and gooey in the center. Topped with a scoop of creamy ice cream, this dessert is pure indulgence and perfect for sharing.

Why You’ll Love This Recipe

• One-bowl recipe – Minimal cleanup, making it quick and easy to prepare.
• Perfect texture – Crispy edges with a soft and fudgy center.
• No special equipment needed – Just a skillet and a few pantry staples.
• Customizable – Add your favorite mix-ins like nuts, chocolate chips, or caramel drizzle.
• Crowd-pleaser – Great for serving at gatherings, date nights, or a simple family dessert.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Chocolate chips
• Ice cream (for topping)

Directions

1. Preheat your oven to 350°F (175°C) and grease a cast-iron skillet.
2. Melt the butter in a microwave or on the stove, then mix in the sugars until combined.
3. Add eggs and vanilla extract, stirring until smooth.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
6. Fold in chocolate chips, then pour the batter into the prepared skillet.
7. Bake for 20–25 minutes or until the edges are set but the center remains slightly gooey.
8. Let it cool slightly, then serve warm with a scoop of ice cream.

Servings and Timing

• Servings: 6–8
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Nutty Delight: Add chopped pecans or walnuts for extra crunch.
• Salted Caramel: Drizzle caramel sauce and sprinkle flaky sea salt on top.
• Mocha Twist: Add a teaspoon of espresso powder for a deep coffee flavor.
• Fruity Touch: Serve with fresh berries for a refreshing contrast.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes or microwave individual portions for 15–20 seconds.

FAQs

How do I prevent my skillet cake from drying out?

Do not overbake. The center should still be slightly gooey when removed from the oven.

Can I make this without a cast-iron skillet?

Yes, you can use a regular oven-safe pan or a baking dish, but the texture might differ slightly.

Can I use a different type of chocolate?

Absolutely. Use milk chocolate, dark chocolate, or even white chocolate chips for variety.

What size skillet should I use?

A 9-inch cast-iron skillet works best for this recipe.

Can I make this cake ahead of time?

Yes, but it’s best served warm. You can prepare the batter in advance and refrigerate it until ready to bake.

How do I know when the cake is done?

The edges should be firm, but the center should be slightly underbaked for a fudgy texture.

Can I make this without eggs?

Yes, substitute eggs with flax eggs or a commercial egg replacer.

What ice cream flavors pair well with this cake?

Vanilla, caramel, coffee, or mint chocolate chip complement the cake beautifully.

Can I double this recipe?

Yes, use a larger skillet or two smaller ones and adjust the baking time accordingly.

What if I don’t have cocoa powder?

You can substitute it with melted chocolate, but reduce the butter slightly to balance the consistency.

Conclusion

This Chocolate Skillet Cake with Ice Cream is the ultimate dessert for chocolate lovers. With its rich, gooey center and crispy edges, it’s a perfect treat for any occasion. Whether you enjoy it plain or with your favorite toppings, this easy-to-make dessert is guaranteed to impress.

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