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