Chocolate Skillet Cake with Ice Cream

Short Description

Indulge in a rich and decadent Chocolate Skillet Cake, a warm and gooey dessert baked to perfection in a cast-iron skillet. Topped with a scoop of your favorite ice cream, this dessert is an irresistible treat that satisfies any chocolate craving.

Why You’ll Love This Recipe

• Easy to Make – A simple one-bowl batter comes together quickly.
• Rich and Fudgy – Perfectly gooey with deep chocolate flavor.
• Served Warm – The contrast of warm cake and cold ice cream is unbeatable.
• Versatile – Add your favorite toppings like caramel, nuts, or whipped cream.
• Great for Sharing – The skillet presentation makes it fun for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Cocoa powder
• Granulated sugar
• Baking powder
• Salt
• Eggs
• Butter (melted)
• Milk
• Vanilla extract
• Chocolate chips
• Ice cream (for serving)

Directions

1. Preheat Oven – Set your oven to 350°F (175°C).
2. Prepare the Batter – In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
3. Mix Wet Ingredients – Add the eggs, melted butter, milk, and vanilla extract. Stir until combined.
4. Fold in Chocolate Chips – Gently mix in the chocolate chips for extra gooeyness.
5. Bake – Pour the batter into a greased cast-iron skillet and bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Serve – Allow the cake to cool slightly before scooping ice cream on top. Enjoy warm.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes

Variations

• Nutty Delight – Add chopped pecans or walnuts to the batter.
• Salted Caramel – Drizzle caramel sauce and a pinch of sea salt over the baked cake.
• Espresso Boost – Mix in a teaspoon of espresso powder for a deeper chocolate flavor.
• Peanut Butter Twist – Swirl peanut butter into the batter before baking.
• Gluten-Free Option – Use a gluten-free flour blend for a celiac-friendly version.

Storage/Reheating

• Storage: Cover and store leftover cake in the skillet at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheating: Warm in a 300°F oven for 5-10 minutes or microwave individual slices for 15-20 seconds.

FAQs

How do I keep the cake from drying out?

To keep the cake moist, avoid overbaking and store it covered when not serving.

Can I use a different type of skillet?

Yes! If you don’t have a cast-iron skillet, an oven-safe baking dish will work.

What’s the best ice cream flavor for this cake?

Vanilla, salted caramel, or coffee ice cream pair beautifully with the chocolate cake.

Can I make this cake dairy-free?

Yes! Use dairy-free butter, milk alternatives (like almond or oat milk), and dairy-free chocolate chips.

What if I don’t have chocolate chips?

You can chop up a chocolate bar or simply skip them—the cake will still be delicious.

Can I make this ahead of time?

Yes, but it’s best served warm. Reheat before serving for the best experience.

How do I know when the cake is done?

A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter.

Can I double the recipe?

Yes! Use a larger skillet and increase the baking time slightly.

Can I add frosting instead of ice cream?

Absolutely! A simple chocolate ganache or buttercream frosting works great.

Do I need to grease the skillet?

Yes, lightly grease the skillet to prevent sticking and ensure easy serving.

Conclusion

This Chocolate Skillet Cake with Ice Cream is the perfect dessert for any occasion. It’s easy to make, incredibly indulgent, and best enjoyed warm with a scoop of your favorite ice cream. Whether you’re baking for a gathering or treating yourself, this recipe is sure to satisfy your chocolate cravings!

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