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A Frosted Chocolate Skillet Cake, full of decadent chocolate, pecans and topped with a dollop of vanilla ice cream and drizzled with chocolate syrup is pure perfection. I think what really sets off this chocolate dessert is that it's made in a cast iron skillet. If you are looking for a way to take a basic chocolate cake up a notch, this is the recipe to bookmark!
I have a variety of cast iron skillets that I cook with now. I absolutely love them. Granted when you are done using them you just can't throw them in the dishwasher and they take a bit of work to keep them in good shape.
If you are looking for other recipes to make using your cast iron, here are a few others that I think your family will love such as my Creamed Chicken on Biscuits, these crispy Homemade Chicken Tenders that will have your family saying no more fast food tenders, and my Breakfast Frittata that works for breakfast or dinner!
Why This Recipe Works
It works because it's:
- And it's something the whole family will love
- Budget-friendly - you normally have all of these ingredients in your pantry already
- All-purpose flour - make sure that you do the scoop and level with a knife method when measuring out your flour.
- Unsalted butter - always use unsalted butter when baking.
- Pecans - you can buy them whole or already chopped, it's totally up to you.
- Pure vanilla extract - if you can find pure, it is 100% better than imitation.
- Cocoa powder - the higher quality you use the better it will turn out.
After the cake has cooled down, cut into slices and remove it from the skillet. You can individually wrap each slice and leave them on the counter on a plate or you can place them in the fridge to stay cool for up to two days.
To reheat, unwrap then place them on a microwave-safe plate for 10 - 20 seconds until the slice is warm.
But honestly, once your family sees this dessert and it's served warm, there probably won't be any left to worry about leftovers.
To prevent your cake from sticking to the skillet, always preheat your cast iron in the oven while the oven is preheating. That way you are putting your ingredients into a warm skillet.
Imagine a frosted chocolatey fudgy cake full of pecans that is topped with ice cream and chocolate. It's really heaven. If you can eat it right out of the oven while it's still warm, that's when it's the best. Don't get me wrong, it's still wonderful regardless of when you eat it. Or you can go ahead and make the frosting, then top it with ice cream, chocolate syrup and enjoy it that way too!
Place the cast iron skillet into the oven and let it heat up while the oven is heating up then leave it in there for another 5 to 10 minutes. Remove the skillet from the oven carefully with an oven mitt and place on a heat proof trivet or on the stove top. Then add in a little bit of butter to the bottom and sides of the pan then add in your batter and place it back into the oven.
Always clean a cast iron skillet by hand. First use a silicone scraper to scrap off any stuck on food then wipe out with a paper towel and it should be good to go.
If there is still food stuck in the skillet, use a silicone scraper and scrap the remaining food out, wipe out with a paper towel and store the pan. If your skillet requires more scrubbing, use a little bit of warm soapy water to clean the pan and dry it thoroughly and then use Lodge seasoning spray to re-season your pan.
Another alternative in removing stuck on food is to add a little bit of water to the skillet and put it back on the stove top and turn the burner back on and let the pan heat back up and bring the water to a simmer/low boil. That usually loosens up the food to where the scraper and paper towel will remove the food just fine.
Skillet Chocolate Chip Cookies
Chocolate Skillet Cake
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ½ cup water
- ¼ cup unsalted butter
- ¼ cup canola oil
- 3 tbsp. Dutch processed or high quality cocoa powder
- ¼ cup milk whole or 2%
- 1 large egg
- 1 tsp. vanilla extract
- ¼ cup unsalted butter
- 2 tbsp. Dutch processed or high quality cocoa powder
- 3 tbsp. milk whole or 2%
- 2 cups powdered sugar
- ½ cup chopped pecans divided
- Preheat oven to 400 degrees. Place the cast iron skillet into the oven so it can also preheat.
- In a large bowl, mix together the sugar, flour, baking soda, and cinnamon and set aside.
- In a saucepan, mix the water, butter, oil, and cocoa powder. Bring this to a boil while stirring and add it to the dry ingredients bowl and mix well.
- Add in the milk, egg, and vanilla and mix well.
- Remove the cast iron skillet from the oven with oven mitts. REMEMBER THE SKILLET WILL BE EXTREMELY HOT. Spread a little bit of butter in the bottom of the skillet and on the sides. Pour the batter into a 10-inch iron skillet and bake for 18-20 minutes or until baked through. Cool for about 20 minutes.
- For the frosting, combine the butter, cocoa, and milk and bring to a boil while stirring.
- Remove from heat and add in the powdered sugar and half the pecans and stir well.
- Pour over the cake and spread it all over.
- Sprinkle the remaining pecans over the top. Let the frosting set and then serve.