Description
This Chocolate Skillet Cake is a warm, fudgy, and decadent dessert made in one pan! Baked in a cast-iron skillet, it has crisp edges, a soft, gooey center, and a deep chocolate flavor. Top it with a scoop (or two!) of ice cream for the ultimate indulgence.
Ingredients
Units
Scale
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk + 1/2 tsp vinegar)
- 1/2 cup hot coffee (or hot water)
- 1 cup chocolate chips (semi-sweet or dark)
For Topping:
- Vanilla ice cream (or your favorite flavor)
- Chocolate sauce or caramel drizzle (optional)
- Chopped nuts or sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet or oven-safe pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, and mix until combined.
- Stir in buttermilk, then gradually mix in the dry ingredients.
- Slowly add hot coffee and mix until smooth (batter will be thin).
- Fold in chocolate chips and pour batter into the prepared skillet.
- Bake for 25-30 minutes, or until the edges are set but the center is still slightly gooey.
- Let cool for 5 minutes, then top with scoops of ice cream and drizzle with chocolate sauce or caramel.
- Grab a spoon and dig in while it’s warm!
Notes
- No Skillet? Bake in a 9-inch cake pan or pie dish instead.
- Extra Gooey? Bake for 5 minutes less for a lava-like center.
- No Buttermilk? Use regular milk + ½ teaspoon vinegar as a substitute.
- Storage: Cover leftovers and store at room temperature for 2 days or in the fridge for up to 4 days. Reheat in the microwave for a warm, gooey bite!