Chocolate Skillet Cake With Milk Chocolate Frosting

This short and clean chocolate cake is the final weeknight dessert—the batter is made and baked proper in a solid iron skillet, no whipping, creaming, or beating worried. nonetheless, the cake itself is as fluffy and mild as they arrive, with the bold taste of each Dutch cocoa powder and darkish chocolate. finish it off with a creamy milk chocolate ganache (organized earlier with the equal skillet), or whip up a easy peanut butter or cream cheese frosting as an alternative.

Bakers are always at the prowl for the "high-quality" chocolate cake, but I locate "first-class" is first-class defined by using the event a beneficiant slab of down domestic Texas sheet cake is perfect for own family reunions and outside barbecues, but for that New 12 months's Eve soiree not anything compares to a stately satan's meals layer cake. For a lazy weekend with the fam, i'm satisfied this chocolate skillet cake is the first-rate round.

Both this cake and frosting come together via hand, no mixer required, with a lifeless clean technique even a kid may want to manage. for the reason that cake's baked in a 10-inch skillet, it is able to serve as a small circle of relatives's dessert one night, with enough leftover for afternoon snacks the next day. Plus, there is something undeniably homey approximately a giant skillet complete of chocolate cake.

INGREDIENTS

For the Frosting:

• 6 ounces finely chopped milk chocolate, between 25-48% cacao; more information here (about 1 cup, heaping; 170g)
• 8 ounces heavy cream (about 1 cup; 225g)
• Salt, to taste

For the Cake:

• 6 ounces unsalted butter (about 12 tablespoons; 170g)
• 6 ounces black coffee, or hot tea such as Assam (about 3/4 cup; 170g)
• 1 1/2 ounces Dutch cocoa, such as Cacao Barry Extra Brute (about 1/2 cup, spooned; 45g), see note
• 3 ounces finely chopped dark chocolate, roughly 72%; more information here (about 1/2 cup, heaping; 85g)
• 8 ounces light brown sugar (about 1 cup, packed; 225g)
• 1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)
• 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 4 large eggs, straight from the fridge (about 7 ounces; 200g)
• 4 1/2 ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g)
• 1 1/2 teaspoons baking soda

INSTRUCTIONS

1. For the Frosting: upload milk chocolate to blending bowl. In a ten-inch solid iron skillet, deliver the cream to a simmer over medium warmth. when effervescent hard round the edges, pour over milk chocolate within the bowl. Whisk via hand till smooth, stir in salt to flavor, and set apart till now not steaming, about 15 minutes, then cowl and refrigerate till wanted.
2. For the Cake: modify oven rack to lower-center position and preheat to 350°F (a hundred and eighty°C). combine butter and coffee or tea within the identical 10-inch solid iron skillet as earlier than (no want to scrub or rinse). heat over low warmth until the butter has melted, then eliminate from warmness. blend in cocoa and darkish chocolate, accompanied via brown sugar, vanilla, and salt. running lightly to keep away from splashes, whisk within the eggs, observed via the flour and baking soda. maintain whisking until smooth and nicely mixed.
3. Place skillet in the oven and bake till the cake is company, though your finger will nevertheless go away an influence within the puffy crust, approximately 30 minutes; timing will vary relying at the skillet's gauge (a toothpick inserted into the center need to come away with a few crumbs still connected). Cool cake in skillet until no trace of heat stays, about ninety minutes.
4. To finish: Vigorously stir the milk chocolate ganache with a bendy spatula until it starts to thicken right into a yogurt-like consistency that is a bit looser than a buttercream. Scrape over the cooled cake and sculpt into swoops and swirls with a small spoon or offset spatula. experience without delay, or go away at room temperature until equipped to serve, as much as 24 hours at cool room temperature. After cutting, wrap leftover slices in my view and store at cool room temperature up to 2 days extra.

source https://sarahqueenkitchen.blogspot.com/2018/10/chocolate-skillet-cake-with-milk.html

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