Chocolate Skillet Cake With Milk Chocolate Frosting
For some people, a cast iron skillet is really the only cookware you need. It works on the stovetop, in the oven, and outdoors in an open flame. You can use it for roasting, frying, whatever. Baking things in iron skillets is an underused methodology. First of all, the cake looks pretty cool when presented in an iron skillet. Another advantage to baking in a skillet is that it retains a lot of heat even after you take it out of the oven. That means you can have shorter baking times because the baked good keeps cooking in the pan after you take it out. This recipe, for instance, takes advantage of that. This cake was in the oven for less than 20 minutes and was able to produce the softest chocolate cake.
Key Takeaways:
- Thanks to its low density, this cake batter requires no manual aeration.
- Acidic ingredients like coffee and brown sugar activate the baking soda, allowing the cake to rise.
- A 10-inch cast iron skillet is the perfect size to make, and bake, a fudgy cake to feed a crowd.
“This quick and easy chocolate cake is the ultimate weeknight dessert—the batter is made and baked right in a cast iron skillet, no whipping, creaming, or beating involved.”
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