Hamdi Saidani This Pioneer Woman Chocolate Skillet Cake is a rich and fudgy recipe, which is made with both bittersweet and semi-sweet chocolate chips. It’s the ultimate comfort food dessert, a one-pan wonder that’s best served warm and gooey, ready in about 45 minutes.
Pioneer Woman Chocolate Skillet Cake Ingredients
A simple list for a deeply chocolatey, brownie-like dessert.
- 2 cups (340g) bittersweet chocolate chips
- 1 cup (170g) semi-sweet chocolate chips
- 12 tbsp (1 1/2 sticks) unsalted butter
- 1 cup (200g) sugar
- 4 large eggs
- 1 tsp (5 ml) vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 tsp (2.5 ml) salt
- 1/2 tsp (2.5 ml) baking soda
How To Make Pioneer Woman Chocolate Skillet Cake
A step-by-step guide to this incredibly easy and decadent dessert.
- Prep Oven and Skillet: Preheat your oven to 350°F (175°C). Generously grease a 10-inch oven-safe skillet (cast-iron is ideal) with butter.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine both types of chocolate chips and the butter. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Mix the Batter: Whisk the sugar, eggs, and vanilla extract into the melted chocolate mixture until well combined. In a separate small bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and whisk until just combined.
- Bake and Serve: Pour the batter into the greased skillet and spread it evenly. Bake for 35 minutes. The cake is best when slightly underdone, so a toothpick inserted into the center should come out “mostly clean” with some moist crumbs attached.
- Serve Warm: Let the skillet cake cool for a few minutes before serving. It’s best served warm, directly from the skillet, with a big scoop of vanilla ice cream.
Recipe Tips
For the fudgiest, most decadent chocolate skillet cake.
- How to get a fudgy, gooey center? The secret is to slightly under-bake the cake. When you test it with a toothpick, you want it to come out with moist, fudgy crumbs, not completely clean and dry. The cake will continue to cook from the residual heat of the cast-iron skillet after you take it out of the oven.
- Can I make this without a microwave? Yes. You can melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (a double boiler), stirring until smooth.
- What’s the best skillet to use? A 10-inch well-seasoned cast-iron skillet is the perfect vessel for this cake. It conducts heat evenly, creates a wonderful crust, and goes straight from the oven to the table for a rustic, impressive presentation.
- Can I add other mix-ins? Absolutely! You could stir in a cup of chopped walnuts or pecans, a swirl of peanut butter, or some caramel bits into the batter before baking for extra texture and flavor.
What To Serve With Chocolate Skillet Cake
The perfect accompaniments for this warm, gooey dessert.
This rich, brownie-like cake is a decadent dessert that is best served warm. It is absolutely heavenly with:
- A large scoop of vanilla bean ice cream that melts into the warm cake
- A drizzle of hot fudge or caramel sauce
- A dollop of fresh, lightly sweetened whipped cream
- A handful of fresh raspberries or sliced strawberries to cut the richness
How To Store Chocolate Skillet Cake
Keeping your dessert fudgy and delicious.
- Room Temperature: Cover the skillet with foil or transfer the cake to an airtight container. It can be stored at room temperature for up to 3 days.
- Reheat: For the best experience, reheat individual slices in the microwave for 20-30 seconds until warm and gooey before serving.
Pioneer Woman Chocolate Skillet Cake Nutrition Facts
An estimated guide per serving.
- Calories: 776 kcal
- Carbohydrates: 50 g
- Protein: 14 g
- Fat: 60 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make a smaller version of this cake?
Yes! The recipe notes provide measurements for a smaller 6-inch skillet cake, perfect for two. Bake the smaller version at 350°F for just 15-17 minutes.
Why does this cake have so little flour?
The low flour-to-fat ratio is what gives this skillet cake its incredibly dense, rich, and fudgy texture, making it more like a giant skillet brownie than a light, airy cake.
Can I use a different type of chocolate?
Yes, you can play with the chocolate ratios. For a less intense flavor, you could use all semi-sweet chocolate. For a darker, more sophisticated cake, you could use all bittersweet chocolate.
Try More Pioneer Woman Recipes:
- Pioneer Woman Strawberry Sparkle Cake Recipe
- Pioneer Woman Mexican Chocolate Cake Recipe
- Pioneer Woman Angel Food Cake Recipe
Pioneer Woman Chocolate Skillet Cake Recipe
Description
An incredibly rich, fudgy, and decadent chocolate cake baked in a single skillet, with a gooey, brownie-like texture that’s best served warm with a scoop of vanilla ice cream.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 10-inch oven-safe skillet.
- In a microwave-safe bowl, melt the chocolate chips and butter together until smooth.
- Whisk the sugar, eggs, and vanilla into the melted chocolate mixture.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Pour the batter into the greased skillet.
- Bake for 35 minutes, until a toothpick inserted in the center comes out with moist, fudgy crumbs.
- Serve warm, directly from the skillet, with a scoop of vanilla ice cream.
Notes
- u003cliu003eFor the best fudgy texture, be careful not to over-bake the cake. A u0022mostly cleanu0022 toothpick is perfect.u003c/liu003eu003cliu003eA well-seasoned cast-iron skillet provides the best crust and presentation.u003c/liu003eu003cliu003eThis cake is incredibly rich; a small slice goes a long way.u003c/liu003eu003cliu003eLeftovers are delicious when gently rewarmed in the microwave.u003c/liu003e
