Skillet Chocolate Cake
Copied from Baked Website
1/2 cup unsweetened dark cocoa powder (like Valrhona)
2 ounces good-quality dark chocolate (60 – 72%), coarsely chopped
1 teaspoon instant espresso powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, at room temperature
1 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1/4 cup plus 2 Tablespoons buttermilk, shaken vigorously
Make the Chocolate Cake
Preheat the oven to 350 degrees F.
Grease a 10-inch, cast-iron skillet or
ovenproof stainless steel skillet with butter. (The heavy, dark-colored
cast-iron skillet will makes the sides of the cake more crispy than a
stainless steel one.) Line the pan with parchment paper and butter the
parchment. Dust the parchment with flour and knock out the excess.
In a small, heatproof bowl, whisk together
the cocoa powder, chocolate, and espresso powder. Add 3/4 cup very hot
water, wait one minute, and then whisk the mixture until its melted and
smooth. Set aside to cool.
In another small bowl, whisk together the flour, baking soda, and salt.
In the bowl of a standing mixer fitted with
the paddle attachment, beat the butter and shortening together on
medium speed until creamy, 2 to 3 minutes. Add the sugars and vanilla
and beat until fluffy, about 3 minutes. Scrape down the bowl, add the
eggs one at a time, and beat just until combined. Turn the mixer to the
lowest setting, and in a slow, steady stream, add the reserved chocolate
mixture. Scrape down the bowl again, then turn the mixer to low. Add
the flour mixture in three parts, alternating with the buttermilk,
beginning and ending with the flour mixture. Scrape down the bowl, then
mix for a few more seconds and pour the batter into the prepared
skillet. Smooth the surface with a spatula.
Bake for 40 to 45 minutes, rotating the
skillet halfway through the baking time, until a toothpick inserted in
the center of the cake comes out clean. Transfer the pan to a wire rack
to cool for about 15 minutes. Run a paring knife around the sides of the
pan and flip the cake onto a cooling rack. Turn the cake right side up
and let it sit on the rack until completely cool.
For the Chocolate Frosting
1/2 cup (1 stick) butter, softened
1 cup confectioners’ sugar, sifted
1 Tablespoon pure vanilla extract
3 ounces good-quality chocolate (60 to 72%), melted and cooled
Make the Chocolate Frosting
In the bowl of a standing mixer fitted with
the paddle attachment, beat the butter on high speed until creamy,
about 2 minutes. Add the confectioners’ sugar all at once and beat until
completely blended, about 2 minutes. Add the vanilla and beat for 15
seconds. Scrape down the bowl and add the melted, cooled chocolate. Beat
until smooth, continuing to scrape down the sides of the bowl as needed
until the frosting is uniform in color.
Transfer the skillet cake to a cake board
or serving platter. Use an offset spatula to spread the frosting evenly
across the top. Serve it immediately or refrigerate it, if necessary.
Bring it back to room temperature before serving.
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