Chocolate Fudge Skillet Cake
Making it to the middle of the week deserves a slice of cake, am I right? And this chocolate fudge skillet cake is the one you want. Deliciously moist and full of chocolate–both in the cake and with that fudgy topping–you can’t get much better than this. Oh yeah, maybe with a scoop of vanilla ice cream on top. 😉
I love skillet desserts. There’s just something rustic and homey about serving up something sweet in a cast iron skillet. Reminds me of simpler times, I suppose. Plus, it’s easy and non-fussy. If you don’t yet have a cast iron skillet in your kitchen, maybe this cake will convince you to get one. You can often times find them at thrift or antique stores (that’s my favorite way–because they’re already seasoned). Or you can buy them new pretty much anywhere–from a hardware store to a speciality kitchen store–everyone uses them!
The cake part is similar to this wacky cake recipe I made a little while ago. But instead of a cup of water, I used a cup of coffee in this recipe. Coffee and chocolate go hand-in-hand, with coffee really enhancing the chocolate flavor. You can’t even taste the coffee in this cake…it simply makes the chocolate stand out.
And let’s talk about that ganache icing on top. I love ganache. And my favorite way to eat it is when it’s cooled and forms a fudgy consistency. It really is the perfect compliment to a simple chocolate cake. How do you make ganache? So glad you asked. The way I do it is I heat either heavy whipping cream or half and half in a bowl, then once that’s good and hot, pour it over the chocolate chips and just wait. Let it sit for about 10 minutes, then stir. The chocolate melts as it’s exposed to the warm cream. It’s quite soothing stirring the mix and then you suddenly have a liquid chocolate on your hands.
Pour that goodness over top of the cooled cake and let it run into the nooks and crannies. It’ll form a fudge-like topping that’s too good not to pick at. 😉
We enjoyed this cake with some vanilla ice cream–it was our treat over the weekend. But like I said, I think you deserve some for yourself in the middle of this week. 🙂 Perfect with a cup of coffee, this chocolate fudge cake is a favorite of both kids and adults alike. Make some today!
- 1 1/2 cups all-purpose flour
- 1 cup Golden Barrel organic cane sugar
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 Tbsp vinegar, apple cider or white
- 1/3 cup Golden Barrel Coconut Oil melted
- 1 cup warm coffee
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup half and half
- Preheat oven to 350 degrees F. Lightly grease an 8" skillet with Golden Barrel coconut oil.
- In a medium-sized bowl, whisk together dry ingredients: flour, sugar, cocoa powder, salt, and baking soda.
- In a separate bowl, whisk together vanilla, vinegar, coconut oil, and coffee. Pour wet ingredients into dry ingredients and mix until combined. Pour mix into prepared skillet.
- Bake for 25-30 minutes or until toothpick inserted in middle comes out clean or with a few crumbs on it. Cool completely.
- Heat half and half in pot on stove or in the microwave until steamed (not boiling). Pour hot half and half over chocolate chips and let sit for about 10 minutes. Stir mix until chocolate is completely melted and ganache is incorporated. Pour ganache over cooled cake. Store in airtight container.
Thank you Kat for an amazing recipe. I just made it tonight & it was delicious. I am going to try some of your other recipes as well!!! The Chocolate Fudge Skillet Cake was quite easy to make & thank you for giving the info that you need to make it. I am in Canada so I used ingredients that I have here to make it. I also grinder fresh pink Himalayan rock salt on top to finish it off. “YUMMY” thank you again for sharing your knowledge with everyone. This is one for everyone to try & once they do I am sure it will be on the top of the list to make again & again!!!
Keep safe & have a wonderful weekend with your family!!!!
Ali T XOXO
I meant to say, “I also grinded or ground fresh Himalayan rock salt on top to finish it off
Thanks for your comment, Ali! So glad you liked the cake. The addition of fresh grounded salt sounds yummy!
I do not have coconut oil. Would canola oil be a suitable replacement?
I don’t have coconut oil. Would canola oil be a suitable replacement?
Yes you can.
Can I use a 9 inch skillet?