Chocolate Skillet Cake
Photo: Liz Andrew/Styling: Erin McDowell
OK, we know oven space is precious when preparing a Thanksgiving feast. However, you’re going to want to make room for this chocolate skillet cake. Because when all of your guests show up with either pumpkin or apple pie, you’ll be glad to have a decadent chocolate dessert in the mix.
Ingredients Directions Nutrition Ratings
1 cup sugar
½ cup brown sugar
1 cup all-purpose flour
½ cup cocoa powder
1½ teaspoons baking powder
¾ teaspoon salt
½ cup half-and-half
4 tablespoons melted butter
1 teaspoon pure vanilla extract
1 cup hot brewed coffee (see note)
Confectioners’ sugar, for finishing
1. Preheat the oven to 350°F. Lightly grease a 9-inch, oven-safe skillet.
2. In a large bowl, whisk the sugar with the brown sugar, flour, cocoa powder, baking powder and salt to combine. In a medium bowl, whisk the half-and-half with the melted butter and vanilla extract to combine.
3. Add the half-and-half mixture to the flour mixture and mix just until fully combined. Pour the batter into the prepared skillet and spread into an even layer.
4. Pour the coffee over the batter (don’t stir!) and then transfer the skillet to the oven. Bake until the cake is set at the edges but still looks jiggly in the center when you move the skillet, 25 to 30 minutes.
5. Let cool 10 minutes before serving. Garnish with confectioners’ sugar and serve immediately. (We love it topped with whipped cream or ice cream too.)
Note: The coffee in this recipe doesn’t lend a strong flavor, but you can replace the coffee with an equal amount of hot water, if you prefer.
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.