Skillet Chocolate Cakes
- Level: Easy
- Yield: 4 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1395
- Total Fat
- 67
- Saturated Fat
- 39
- Carbohydrates
- 201
- Dietary Fiber
- 4
- Sugar
- 170
- Protein
- 9
- Cholesterol
- 202
- Sodium
- 699
- Total: 50 min
- Active: 35 min
Ingredients
Icing:
1 1/2 sticks (12 tablespoons) salted butter
3 tablespoons cocoa powder
6 tablespoons milk
4 cups powdered sugar
Cake:
1 cup all-purpose flour
1 cup granulated sugar
Pinch kosher salt
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg
1 stick (8 tablespoons) salted butter
2 heaping tablespoons cocoa powder
To Garnish:
1/3 cup finely chopped pecans
Directions
Special equipment:
four 6-inch cast-iron pans; a piping bag- For the icing: Bring the butter to a boil in a small pot over a medium heat, then add the cocoa powder and milk and cook, whisking, until the mixture is smooth and gently simmering. Sift the powdered sugar into a large bowl, then add to the chocolate mixture, whisking until smooth. Set aside and let cool for about 30 minutes.
- For the cake: Preheat the oven to 350 degrees F.
- In a bowl, add the flour, granulated sugar and salt. Stir until combined.
- In a pitcher, mix the buttermilk, baking soda, vanilla and egg. Mix with a fork and set aside.
- In a medium saucepan, melt the butter, then add the cocoa powder; whisk together to combine. Meanwhile, bring 1/2 cup water to a boil. When the butter is melted, pour the boiling water into the saucepan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir until smooth, then pour into four 6-inch cast-iron pans. Bake for 10 to 12 minutes.
- Add the icing to a piping bag. Pipe the icing over the warm cakes, then garnish with the pecans. Serve immediately.