Beth's Warm Chocolate Skillet Cake

Grease a 6-inch mini cast iron skillet.

In a large microwave safe bowl, add 3/4 cup bittersweet chocolate chips and 4 tablespoons of butter.

Microwave at 30-second increments until melted, then whisk until smooth.

Add 1/4 cup sugar, 1 egg, and 1/8 teaspoon vanilla extract to the melted mixture and whisk until combined.

Sprinkle on top 1/4 cup flour, 1/8 teaspoon baking soda, and 1/8 teaspoon salt, then whisk until combined.

Pour the thick batter into the greased skillet and level it out by shaking or tapping it on the counter.

Place the skillet in a 350°F oven for 15 to 17 minutes, until brownie crumbs stick to a skewer.

Dust with powdered sugar and serve with a scoop of vanilla ice cream.

For the larger version, use a 10-inch cast iron skillet.

In a larger microwave safe bowl, add 3 cups bittersweet chocolate chips and 12 tablespoons of butter.

Microwave at 30-second increments until melted, then whisk until smooth.

Add 1 cup sugar and 4 eggs, beating well to combine.

Add 1 teaspoon vanilla extract and whisk until combined.

In a separate bowl, whisk together 1 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.

Add the dry ingredients to the wet ingredients and stir until combined.

Transfer the batter to the large cast iron skillet and level it out by tapping it.

Place in a 350°F oven for about 30 minutes, until fudgey in the center.

Dust with powdered sugar and serve with a big serving spoon and ice cream on the side.

Equipment Needed

Spice Level:

Allergens