Chocolate Skillet Cake Ice Cream

is an indulgent and satisfying dessert that combines the rich, gooey goodness of a warm chocolate cake with the cool, creamy contrast of ice cream. It’s the perfect treat for when you want something decadent without it being too heavy or overly sweet. The beauty of this dessert lies in its simplicity – baking a chocolate cake right in the skillet and then topping it with a generous scoop of your favorite ice cream.

The warm cake melts into the ice cream, creating a luscious dessert experience. Whether you’re celebrating a special occasion or simply craving chocolate, this dessert will hit the spot. And if you’re not an ice cream lover, don’t worry – the skillet cake is delicious on its own!

Kitchen Equipment Needed:

• 10-inch cast iron skillet
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula

Ingredients:

For the Chocolate Skillet Cake:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup hot water

For Topping:

• 2 cups vanilla ice cream (or your favorite flavor)
• Chocolate syrup (optional)
• Whipped cream (optional)

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Skillet Cake Batter: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk the egg, oil, and vanilla extract together. Pour the wet ingredients into the dry ingredients, and stir to combine.
3. Add Buttermilk and Water: Gradually mix in the buttermilk and hot water until you have a smooth batter. Be careful not to overmix.
4. Bake the Cake: Pour the batter into the cast iron skillet and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges will be set but the center should remain slightly soft and gooey.
5. Cool Slightly: Let the cake cool for 5 minutes in the skillet. This will allow the cake to set while staying warm and soft.
6. Add Ice Cream: While the cake is still warm, top it with scoops of ice cream. The ice cream will begin to melt into the cake, creating a delicious contrast of temperatures and textures.
7. Serve: Serve immediately, directly from the skillet. For extra indulgence, drizzle with chocolate syrup and add whipped cream if desired.

Prep Time:

15 minutes

Cook Time:

25-30 minutes

Total Time:

40-45 minutes

Nutrition (per serving):

• Calories: 380
• Fat: 18g
• Carbohydrates: 52g
• Protein: 5g
• Sugar: 35g
• Sodium: 360mg
• Fiber: 3g

This Chocolate Skillet Cake Ice Cream is a chocolate lover’s dream – with its rich, moist cake and creamy ice cream, it makes a delightful dessert for any occasion. The warm and cold combination makes every bite pure bliss!

Chocolate Skillet Cake Ice Cream

an indulgent and satisfying dessert that combines the rich, gooey goodness of a warm chocolate cake with the cool, creamy contrast of ice cream. It’s the perfect treat for when you want something decadent without it being too heavy or overly sweet.

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Equipment

• 10-inch cast iron skillet
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula

Ingredients

  

• For the Chocolate Skillet Cake:
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup hot water
• For Topping:
• 2 cups vanilla ice cream or your favorite flavor
• Chocolate syrup optional
• Whipped cream optional

Instructions

 

• Prepare the Skillet Cake Batter: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk the egg, oil, and vanilla extract together. Pour the wet ingredients into the dry ingredients, and stir to combine.
• Add Buttermilk and Water: Gradually mix in the buttermilk and hot water until you have a smooth batter. Be careful not to overmix.
• Bake the Cake: Pour the batter into the cast iron skillet and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges will be set but the center should remain slightly soft and gooey.
• Cool Slightly: Let the cake cool for 5 minutes in the skillet. This will allow the cake to set while staying warm and soft.
• Add Ice Cream: While the cake is still warm, top it with scoops of ice cream. The ice cream will begin to melt into the cake, creating a delicious contrast of temperatures and textures.
• Serve: Serve immediately, directly from the skillet. For extra indulgence, drizzle with chocolate syrup and add whipped cream if desired.
• Prep Time:
• 15 minutes
• Cook Time:
• 25-30 minutes
• Total Time:
• 40-45 minutes
• Nutrition (per serving):
• Calories: 380
• Fat: 18g
• Carbohydrates: 52g
• Protein: 5g
• Sugar: 35g
• Sodium: 360mg
• Fiber: 3g
• This Chocolate Skillet Cake Ice Cream is a chocolate lover’s dream – with its rich, moist cake and creamy ice cream, it makes a delightful dessert for any occasion. The warm and cold combination makes every bite pure bliss!