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Chocolate Skillet Cake with Ice Cream

  • Author: Lusine Svetlana

Description

Nothing beats the warm, gooey deliciousness of a freshly baked Chocolate Skillet Cake, especially when topped with creamy vanilla ice cream, caramel sauce, and whipped cream. This delightful dessert is not only a crowd-pleaser but also incredibly easy to make, whether you’re at home or out camping. Let’s dive into the details of this scrumptious recipe that’s sure to become a favorite.

Ingredients

Cake Ingredients:

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • Dash of salt
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 teaspoon vanilla

Frosting Ingredients:

  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons cocoa
  • 3–4 tablespoons milk (as needed for consistency)
  • 1/2 cup pecans, chopped
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla

Toppings:

 

  • Ice cream (for serving)
  • Caramel sauce (for serving)
  • Whipped cream (for serving)

Instructions

Preheat the Oven

  1. Preheat the oven to 350 degrees F.

Prepare the Cake Batter

  1. In a large bowl, whisk together the flour, baking soda, sugar, and salt. Set aside.
  2. In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil.
  3. Remove from heat and whisk in the dry ingredients until well combined.
  4. Mix in the buttermilk, egg, and vanilla until smooth.

Bake the Cake

  1. Bake the skillet cake in the preheated oven for about 15-20 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

Make the Frosting

  1. While the cake is cooling, prepare the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil.
  2. Remove from heat and stir in the powdered sugar, chopped pecans, and vanilla until well combined.

Frost and Serve

 

  1. Pour the frosting over the warm cake and spread it evenly with a spatula.
  2. Serve the cake warm with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, and a dollop of whipped cream.

Notes

Serving Tips:

  • Serve Warm: For the best experience, serve the Chocolate Skillet Cake warm. The cake will be delightfully gooey and the frosting will be nicely melted, perfect for pairing with a scoop of vanilla ice cream.
  • Toppings: Top each serving with a generous scoop of vanilla ice cream, a drizzle of caramel sauce, and a dollop of whipped cream for an indulgent treat.
  • Presentation: Garnish with extra chopped pecans or a sprinkle of sea salt for added texture and flavor.

Storage Tips:

 

  • Room Temperature: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. This will keep the cake soft and the frosting fresh.
  • Refrigeration: For longer storage, place the cake in the refrigerator, where it can be kept for up to 5 days. To reheat, microwave individual servings for 10-15 seconds.
  • Freezing: If you need to store the cake for a longer period, freeze it. Wrap the cake tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

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Find it online: https://cookiespedia.com/chocolate-skillet-cake-with-ice-cream/