Gooey Chocolate Skillet Cake & Ice Cream

by mobi_22

This is the perfect answer when you are in desperate need of a chocolate cake but only have 30 minutes to make it! This cake is served in my family with heaps of vanilla ice cream and a generous drizzle of salted caramel sauce. Eating a hot frosted cake with vanilla ice cream and caramel sauce straight from the pan has to be one of the most satisfying sensory experiences on the planet. Moreover, it is so easy! It is an absolute must.

THE MOST EFFICIENT WAY TO MAKE GOOEY CHOCOLATE SKILLET CAKE & ICE CREAM

Set the oven to 350 degrees Fahrenheit.

Set the flour, baking soda, sugar, and salt aside in a large bowl.

Bring the butter, vegetable oil, cocoa powder, and water to a boil in a 10-inch cast-iron skillet.

Remove from the heat and thoroughly stir in the dry ingredients.

Add the buttermilk, egg, and vanilla extract.

Bake the cake in the pan for 15-20 minutes or until a toothpick comes out with a few wet crumbs.

While the cake is cooling, make the frosting.

In a medium saucepan, bring the butter, cocoa, and milk to a boil.

Remove from the heat and stir in the icing sugar, almonds, and vanilla extract. Stir to combine.

Spread with a spatula onto the warmed cake.

WHAT INGREDIENTS ARE NEEDED FOR THIS MEAL?

  • 1-cup flour
  • Half a teaspoon of baking soda
  • 1 cup of sugar and a pinch of salt
  • 1/4 cup (half a stick) of butter
  • 1 tablespoon of vegetable oil
  • two spoons of cocoa powder
  • 1 cup of water
  • 1 tablespoon of buttermilk
  • 1 egg
  • 1 teaspoon of vanilla extract

Ingredients for the frosting:

  • 1/4 cup (1/2 stick) butter
  • 2 teaspoons of cocoa
  • 3 to 4 tablespoons of milk
  • 1/2 cup chopped pecans
  • 2 cups granulated sugar
  • 1 teaspoon of vanilla extract

WHAT EQUIPMENT SHOULD BE NEEDED FOR THIS DISH?

  • Kitchen scale (optional)
  • Hand mixer

WHAT CAN WE SERVE WITH THIS DISH?

I would love to serve this with vanilla ice cream, caramel sauce, and whipped cream.

WHAT IS THE BEST WAY TO PREVENT AN ICE CREAM CAKE FROM STICKING TO THE PAN?

Since the ice cream melts quickly, you should not have any problems with the cake sticking to the pan. To prevent sticking, place a piece of parchment paper or a large piece of plastic wrap in the bottom of the pan.

Gooey Chocolate Skillet Cake & Ice Cream

Recipe by Alexandra Jo
Servings

6-8

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 1-cup flour

  • Half a teaspoon of baking soda

  • 1 cup of sugar and a pinch of salt

  • 1/4 cup (half a stick) of butter

  • 1 tablespoon of vegetable oil

  • two spoons of cocoa powder

  • 1 cup of water

  • 1 tablespoon of buttermilk

  • 1 egg

  • 1 teaspoon of vanilla extract

  • Ingredients for the frosting:
    1/4 cup (1/2 stick) butter

  • 2 teaspoons of cocoa

  • 3 to 4 tablespoons of milk

  • 1/2 cup chopped pecans

  • 2 cups granulated sugar

  • 1 teaspoon of vanilla extract

Directions

  • Set the oven to 350 degrees Fahrenheit.
  • Set the flour, baking soda, sugar, and salt aside in a large bowl.
  • Bring the butter, vegetable oil, cocoa powder, and water to a boil in a 10-inch cast-iron skillet.
  • Remove from the heat and thoroughly stir in the dry ingredients.
  • Add the buttermilk, egg, and vanilla extract.
  • Bake the cake in the pan for 15-20 minutes or until a toothpick comes out with a few wet crumbs.
    While the cake is cooling, make the frosting.
  • In a medium saucepan, bring the butter, cocoa, and milk to a boil.
  • Remove from the heat and stir in the icing sugar, almonds, and vanilla extract. Stir to combine.
  • Spread with a spatula onto the warmed cake.

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