Chocolate Skillet Cake
A rich, fudgy chocolate skillet cake with luscious milk chocolate bars embedded, perfect for sharing and satisfying intense chocolate cravings in a warm, comforting dessert.
Ingredients
Instructions
- Mix cocoa with cold water until smooth.
- Sift flour with soda and salt.
- Cream shortening with brown sugar until fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Add cocoa mixture and half the flour, then blend well.
- Add buttermilk and blend.
- Add remaining flour and vanilla, then mix until smooth.
- Pour batter into a greased skillet.
- Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Place milk chocolate bars on top during the last few minutes of baking to melt slightly or add after baking for a gooey topping.
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of regular cocoa powder. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your shortening is at room temperature for easier creaming with the sugar. For added texture, you could fold in some chopped nuts or chocolate chips.
Serving Suggestions
Serve the chocolate skillet cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with fresh berries for a refreshing touch. For a fun twist, consider serving it alongside a slice of Clyde's Coffee Cake to create a dessert platter that pleases everyone.
Storage & Reheating
Allow the cake to cool completely before storing. You can cover it with plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze individual slices for up to three months. Reheat in the microwave for a few seconds to enjoy it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Skillet Cake contains roughly 321 calories, with 7g protein, 52g carbohydrates, and 6g fat. It is a good source of protein (14% of the Daily Value), calcium (13% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1053mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute the shortening with an equal amount of unsalted butter or vegetable oil. Butter will add a richer flavor, while oil will keep the cake moist. Just remember that the texture may vary slightly depending on your choice.
What if I don't have milk chocolate bars?
If milk chocolate bars aren’t available, you can use dark chocolate or semi-sweet chocolate as a topping. Alternatively, chocolate chips can be used as they melt well and distribute evenly over the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep in mind that ovens can vary, so start checking around the 20-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).