CHOCOLATE SKILLET CAKE

O my! I know I told you last week we were going to be focusing on “comfort foods” this month, but this is comfort food to me!! I mean who doesn’t love chocolate?? And this is so easy and so rich! This would be a great one to save and surprise your sweetheart on Valentine’s Day!! <3

Karen from Where Flour Blooms is here to tell you all about it:

chocolate skillet cake

This is an awesome chocolate skillet cake. It’s easy and so rich in chocolate. The chocolate frosting is to die for! I love cast iron and when I saw a recipe for a cake baked in a cast iron skillet it caught my attention. This little recipe is a keeper!

This would be even better with walnuts!

for the cake:

1/2 cup unsweetened cocoa powder

2 oz. chocolate bar, coarsely chopped (I use Ghirardelli Chocolate)

1 teaspoon instant coffee or espresso powder

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup + 2 Tablespoons butter, room temperature

1 cup packed, brown sugar

1/4 cup white sugar

1 teaspoon pure vanilla extract

3 large eggs

1/4 cup + 2 Tablespoons buttermilk

1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Butter and flour a 10 inch cast iron skillet. In a small bowl, combine cocoa powder, chopped chocolate, espresso powder and 3/4 cup very hot water. Whisk until melted and combined completely. Allow to cool.

In a separate bowl, mix flour, soda, cinnamon and salt.

In the bowl of a Kitchen Aid, using the whisk attachment,  beat the butter until creamy. Add sugars and vanilla. Beat until fluffy. Scrape bowl. Add eggs and beat until just combined. Add the cooled chocolate mixture and buttermilk. Mix until just combined. Add the flour mixture and mix until evenly combined. (You may have to do the last bit of mixing by hand to ensure you get all of the ingredients evenly distributed and scraped off the bottom of the bowl.)

Pour into prepared skillet. Bake for 40-45 minutes, turning the pan halfway through cooking time. Use a wooden toothpick or skewer to check for doneness. Cool completely before frosting.

for the chocolate buttercream:

1/2 cup softened butter

1 cup powdered sugar

1 Tablespoon pure vanilla extract

3 oz. semi-sweet chocolate chips, melted and cooled (I use Ghirardelli Chocolate)

Beat butter until light and creamy. Add the powdered sugar and vanilla and beat until mixed in evenly. Add the cooled, melted chocolate chips. Beat until smooth and color is uniform. Frost the cooled cake.

adapted from chindeep.com

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Thank you so much Karen for another great recipe. I don’t think I’ve ever made a cake in a skillet before, but this definitely looks worth trying and I do think I’m going to make this to surprise my guy on Valentine’s Day!

If you’d like to see some of Karen’s other amazing recipes you can visit her at Where Flours Blooms!

‘Til next time,

sue

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LINKING UP WITH: CHEERIOS & LATTES , CREATE WITH JOY , I SHOULD BE MOPPING THE FLOOR

4 thoughts on “CHOCOLATE SKILLET CAKE

  1. Hope you enjoy this sweet little cake; it would be great for Valentine’s Day. In case you don’t know I want to tell you a little secret about a FANTASTIC butter…PLUGRA…if you can find this gourmet butter it will make all the difference!

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