Chocolate Skillet Cake

Servings: One 9” single layer cake, 8 – 10 servings

 

 

Ingredients:

 

10 tablespoons unsalted butter

 

2 eggs, whisked until uniform in color

 

1 cup buttermilk

 

1 teaspoon vanilla extract

 

1 cup flour

 

6 tablespoons of Dutch processed baking cocoa

 

¾ cup sugar

 

1 tablespoon baking powder

 

1 pinch cayenne pepper (optional)

 

 

 

Topping suggestions:

 

Sifted powdered sugar

 

Drizzled caramel

 

Chocolate frosting

 

 

 

Process:

 

Pre-heat oven to 350°F.

 

Heat a 9” cast iron skillet.

 

Melt butter in the skillet.

 

Use a pastry brush to coat the sides and bottom of the skillet with the butter.

 

Allow the skillet to cool for 20 minutes or until cool to the touch, on a heat resistant surface.

 

Whisk the two eggs together in a medium-sized bowl until uniform in color.

 

Add buttermilk and vanilla to eggs.

 

Sift together flour, sugar, and baking soda into a bowl.

 

Add the vanilla to the buttermilk and whisk gently to combine.

 

Use a wire whisk a ¼ cup of the dry ingredients and ¼ cup of the buttermilk into the butter in the skillet. When combined, add the next quarter cup of each, mixing until combined until all of the dry ingredients and buttermilk have been added and combined.

 

Allow the batter to rest for 15 mintues.

 

Place skillet in the oven and bake for 35 minutes (check at 30 minutes) or until a toothpick stuck in the middle comes out clean..

 

Remove skillet from oven and place on cooling rack for 10 minutes.

 

Run a knife between the sides of the cake and the walls of the skillet.

 

Place a baking sheet over the cake. Invert the skillet to allow the cake to fall onto the baking sheet.

 

Place the serving platter on the cake and invert so that the cake is on the serving platter.

 

Allow the cake to cool for at least an hour.

 

When cool, plate, decorate as desired and serve.