Chocolate Skillet Cake
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!
Servings 10
Ingredients
- 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
Frosting
- 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
Instructions
- 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.