Today is about chocolate, because it’s the weekend and I love chocolate. This cake is so quick and easy to make, it’s all too easy to get yourself into trouble having too much of it around! Now… I know it’s been a few weeks since there’s been a chocolate recipe, (see Flourless Chocolate Peanut Butter Muffins) but rest assured I have a few more chocolate recipes to come over the next few months.
I mean, is there any other flavor besides chocolate when it comes to dessert? Sort of kidding, but you know what I mean, there isn’t anything quite like chocolate.
This chocolate skillet cake is one of our all time most popular recipes, so I thought I’d pop in today with some updated photos. But also to let you know one of the best reasons for making this cake, (aside from eating it straight from the pan) is so that you can make Death by Chocolate with it!
While the oven is preheating, I make this cake right on the stove top in a cast iron skillet. If you don’t have one, I can’t recommend it enough. But you can also mix the batter in a large saucepan, and then bake it in a 9″ pie plate.
Look at that silky-rich-deliciousness, it’s definitely hard to stay out of the batter before it goes in the oven!
This cake is tender and moist with a dense and fudgy texture. A scoop of Homemade Coconut Ice Cream on top seems to enhance the depth of chocolate flavor, but I’d never say no to good old fashioned Vanilla Bean Ice Cream either!
If your weekend plans didn’t include something chocolatey, I hope they do now!Print
- 4 Tablespoons butter (use coconut oil for dairy-free)
- 1/2 cup cocoa
- 3/4 cup maple syrup (Grade A)
- 1 cup almond or cashew butter
- 2 eggs
- 1/2 Teaspoon baking powder
- Preheat the oven to 325 F.
- Place a 9″ cast iron skillet over low heat, and begin to melt the butter.
- Whisk in the rest of the ingredients one at a time, taking care not the get the mixture too hot, (you don’t want to scramble your eggs).
- Place the pan in the oven and bake for 15-20 minutes. You want to take it out when it is still fudgy and soft in the middle because it will continue to cook after you take it out of the oven.
If you want to take this over the top, add 1-2 Teaspoons of espresso powder. To make the Death by Chocolate recipe, make this cake with 2/3 cup of maple syrup.