Cast iron recipes are becoming quite popular, especially for desserts. Cookies, cakes and pies cooked in a cast iron skillet tend to have that moist, ooey gooey center that many love. That is true for this recipe, the Cast Iron Gooey Chocolate Cake!
1 C flour
1/2 tsp baking soda
1 C sugar
Pinch of salt
1/2 stick unsalted butter, room temp
1/4 C vegetable oil
2 TBSP unsweetened cocoa powder
1/2 C water
1/4 C buttermilk*
1 egg, room temp
1/2 tsp vanilla
1/2 stick butter, room temp
1 1/2 TBSP unsweetened cocoa
4 TBSP milk
1/2 C pecans, finely chopped
2 C powdered sugar
1/2 tsp vanilla
1. Preheat oven to 350 degrees. Prep cast iron skillet with baking spray.
2. Whisk flour, baking soda, sugar, and salt together.
3. Add butter, vegetable oil, cocoa powder, and water to a boil in the cast iron skillet.
4. Remove it from the heat and whisk in the dry ingredients well.
5. Combine the buttermilk, egg, and vanilla. Stir to mix well.
6. Stir the buttermilk, egg, and vanilla into the chocolate batter.
7. Bake the skillet cake at 350 degrees for 20 minutes.
8. Allow cake to cool.
For the Topping:
1. Add butter, cocoa, and milk to a boil.
2. Take away from the heat, adding the powder sugar, nuts, and vanilla.
3. Stir to combine until totally combined.
4. Pour over the cake while still warm, using a spatula to spread over the cake.
OPTIONAL: Drizzle top of the chocolate cake with caramel sauce and chocolate fudge (we used Ghirardelli!)
* To make buttermilk: 1 cup of milk mixed with 1 3/4 tsp cream of tartar. Set aside to 5 minutes to thickened and/or curdle.