Texas Skillet Cake

Rich, moist, delicious chocolate cake baked in a cast-iron skillet, topped with gooey chocolate frosting.

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Prep Time 10

Cook Time 50

Total Time 1

Course Dessert

Cuisine American, Tex-Mex

Servings people

Calories 482 kcal

Pre-heat oven to 350℉. Combine chocolate chips and butter in a medium sized glass bowl.
1 1/2 cups semi-sweet chocolate chips, 3/4 cup unsalted butter
Microwave on high until chocolate is melted. Stir until smooth. Allow it to cool for a few minutes while you make the batter.
Whisk together flour, cocoa, baking powder, and salt.
2 cups cake flour, 1/4 cup unsweetened cocoa, 1 1/2 tsp baking powder, 1/2 tsp kosher salt
Add eggs, vanilla, granulated sugar, and brown sugar to the bowl of a heavy-duty stand mixer. Add whisk attachment to mixer.
4 eggs, 1 tsp vanilla extract, 1 cup granulated sugar, 1 cup brown sugar
Set mixer to medium speed, and mix until batter is thick and creamy - about 5 minutes.
Reduce mixer speed to medium-low. Alternate adding flour mixture and melted chocolate a little at a time, and mix together until just incorporated.
Pour batter into a 12-inch well seasoned cast-iron skillet. Add skillet to pre-heated oven, and bake for 40 minutes.

While the skillet cake is baking, prepare the frosting. Combine granulated sugar, butter, milk, vanilla, cocoa, flour and salt into a small saucepan over medium heat.
1 cup granulated sugar, 1/2 cup unsalted butter, 1/2 cup whole milk, 1 tsp vanilla extract, 1/4 cup unsweetened cocoa, 2 tbsp cake flour, 1/2 tsp kosher salt
Cook over medium heat, stirring constantly, until it comes to a boil. Reduce to a simmer, and cook another minute.
Remove the hot frosting from the heat, and allow it to cool until the cake is done baking.

After baking 40 minutes, check the cake for doneness by inserting a toothpick. The toothpick should come out relatively clean. Remove the hot cake from the oven, and cool for a few minutes.
Pour the warm frosting over the cake, covering the cake completely. Top with chopped pecans. Allow the cake to cool for about 15 minutes.
1/2 cup toasted pecan halves
The finished cake is very rich. Serve a sliver while it's warm, and optionally top with a scoop of vanilla ice cream. Enjoy!