chocolate skillet cake

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Grace and I have been busy in the kitchen again…I made a new batch of tomato jam with changes to the recipe this time. Can’t wait to share that spicy little number with you! I think it will be fantastic on homemade fries served alongside a grilled ribeye and a crispy crunchy green salad.

While the tomato jam was simmering on the stove, we made an awesome, rich, chocolate skillet cake. It’s dark, dense, topped with homemade chocolate buttercream and has the slight hint of coffee and cinnamon. The little crunch on the edges is from baking it in a cast iron skillet, and it’s the best part. This would pair well with a dark cup of Keemun, cold press coffee, or your favorite iced tea. You won’t believe how easily this handsome little cake goes together. Great for an impromptu dinner party or potluck.

for the cake:

1/2 cup unsweetened cocoa powder

2 oz. dark chocolate bar, coarsely chopped

2 teaspoons 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 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 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 insure 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

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.

Enjoy!

~Melissa

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  25 comments for “chocolate skillet cake

  1. Heidi Anderson
    July 31, 2012 at 3:45 pm

    Oooh Emmmm Geeeeee. Melissa. 🙂 Wow. Thats all I’ve got. lol

    • Melissa
      July 31, 2012 at 3:49 pm

      thanks punkin’ 😉 xo

  2. Nadine
    July 31, 2012 at 4:20 pm

    I will make this soon. Thanks.

    • Melissa
      July 31, 2012 at 4:21 pm

      I think you’ll enjoy this Nadine! thanks for visiting 🙂

  3. July 31, 2012 at 5:21 pm

    Finally I have found the perfect recipe to try this out…I have been curious for ages about Skillet Cake and have also shared on my little cupcake page. Thank you Melissa xoxo

    • Melissa
      July 31, 2012 at 9:39 pm

      thanks Beverley! this is a yummy, easy recipe 🙂

  4. July 31, 2012 at 5:37 pm

    no. words…. just drool. Please marry me xoxo

    • Melissa
      July 31, 2012 at 9:38 pm

      hee hee, Becca 😉 enjoy! xoxo

  5. Ruhe
    August 1, 2012 at 7:01 am

    can’t wait to try this out n gorge on t 😀

    • Melissa
      August 1, 2012 at 7:57 am

      Hi Ruhe 🙂 enjoy! thanks for visiting!

  6. Jack Snyder
    August 2, 2012 at 9:02 am

    I’m in a frontier organization and we do all our cooking and baking with cast iron ware over an open fire or with charcoal. I am going to try this recipe using charcoal to bake it.

    • Melissa
      August 2, 2012 at 9:36 am

      Hi Jack! That sounds amazing! please let me know how it turns out 😉 thanks for commenting.

  7. August 2, 2012 at 8:49 pm

    I’m pretty sure I’m salvating. I’ve been craving chocolate all week (not that I haven’t indulged, mind you!). This looks perfect!

    • Melissa
      August 2, 2012 at 9:07 pm

      Hi Abby! this little cake is sure to hit the spot! 🙂 enjoy, and thanks for visiting.

  8. RobinLynn
    September 20, 2012 at 7:42 pm

    Oh, my. I am so making this tonight. Looks delicious, thanks Melissa.

    • Melissa
      September 21, 2012 at 10:51 am

      Hi Robin! So pleased you like the recipe. Enjoy! 🙂

  9. Keely
    January 13, 2013 at 11:06 am

    Do you think that hot brewed coffee instead of espresso powder or instant coffee plus water would work? I don’t keep instant coffee in the house and have made plenty of cakes using a couple tablespoons of brewed coffee (which we pretty much always have at our house).

    • Melissa
      January 13, 2013 at 1:28 pm

      Hi Keely! Yes, that should work just fine 🙂 enjoy, and thanks for stopping by!

  10. January 22, 2013 at 9:08 pm

    Wow! This sounds so good. Love the idea of using the skillet.

    • Melissa
      January 22, 2013 at 10:47 pm

      glad you like it! enjoy 🙂 xo

  11. Beverley
    March 22, 2013 at 4:50 am

    made this last night and it all disappeared in no time…delicious!!

    • Melissa
      March 22, 2013 at 7:54 am

      Hi Beverley! I’m so happy that it was a success 🙂 thanks for visiting me! xo

  12. Syndee
    October 17, 2013 at 9:25 pm

    Hubby is on his way home for a week of vacation…gonna make this tomorrow….. it sounds delicious !!!!!!

    • Melissa
      October 17, 2013 at 11:40 pm

      Hi Syndee! Thanks for stopping by! Enjoy that yummy chocolate cake with buttercream 😉 xo

  13. Jackie
    February 3, 2019 at 9:21 am

    Great recipe, but when do you add the cinnamon? I just added it at the end because I didn’t see directions. Assuming you add it win the chocolate and espresso?

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