Chocolate Skillet Cake Ice Cream
The only time I’ve lived away from my hometown was during my sophomore year in college when I moved to Beaufort, a small town on the coast of North Carolina. I lived there for a few months before traveling for a month down the Eastern seaboard to study marine zoogeography. That semester changed my life, and I’ve continued to process the memories over the years. Periodically I’ll share stories here on Willow Bird Baking from that time.
In a week’s time we would be sitting in the hot black night, lit by a strand of round bulbs on a bustling restaurant patio in Key West. Having not glanced in a mirror even once for days, I would be unaware of my white blonde hair, my dark sienna face. I would be blissfully aware, though, of the cool soda bathing my tongue in the heat. My first taste of sweet potato fries. The rolling beat of the reggae pouring from a club somewhere down the street.
Why You’ll Love This Recipe
This Chocolate Skillet Cake Ice Cream is the perfect combination of warm, gooey cake and cold, creamy ice cream. It’s quick to whip up, making it ideal for those spontaneous dessert cravings. The rich chocolate flavor is complemented by the crunch of pecans and the smoothness of caramel sauce, creating a decadent treat you’ll want to make again and again.
Kitchen Equipment You’ll Need
- 10-inch cast iron skillet
- Large mixing bowl
- Medium saucepan
- Whisk
- Spatula
Ingredients
Cake Ingredients:
- 1 cup flour
- 1/2 teaspoon baking soda
- 1 cup sugar
- Dash of salt
- 1/4 cup (1/2 stick) butter
- 1/4 cup vegetable oil
- 2 tablespoons cocoa powder
- 1/2 cup water
- 1/4 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla
Frosting Ingredients:
- 1/4 cup (1/2 stick) butter
- 2 tablespoons cocoa
- 3-4 tablespoons milk (as needed for consistency)
- 1/2 cup pecans, chopped
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
Plus, you’ll need:
- Ice cream (for serving)
- Caramel sauce (for serving; this one is delicious!)
- Whipped cream (for serving)
Step-by-Step Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together flour, baking soda, sugar, and salt and set aside.
- In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove from heat.
- Whisk in the dry ingredients into the skillet mixture well.
- Mix in the buttermilk, egg, and vanilla.
- Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
- While the cake starts to cool, make the frosting: In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove from heat and add the icing sugar, nuts, and vanilla. Stir to combine.
- Pour the frosting over the warm cake, spread with a spatula.
- Serve with vanilla bean ice cream, caramel sauce, and whipped cream.
Tips for Success
- Ensure all ingredients are at room temperature for even mixing.
- Do not overmix the batter to keep the cake light and tender.
- Check the cake a few minutes before the minimum baking time to prevent overbaking.
Additional Tips and Variations
- Try adding a pinch of cinnamon to the cake batter for a warm spice note.
- Top with fresh berries for a refreshing twist.
- Use different types of nuts like walnuts or almonds if you prefer.
Nutritional Highlights (Per Serving)
While specific nutritional values can vary, each serving of this indulgent dessert is a delightful treat. Enjoy in moderation!
Frequently Asked Questions (FAQ)
Can I use a different type of skillet?
While a cast iron skillet is recommended for even heat distribution, you can use an oven-safe non-stick skillet if necessary.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes.
Conclusion
This Chocolate Skillet Cake Ice Cream is a heavenly dessert that combines the best of both worlds. I hope you give it a try and let the rich flavors transport you to a place of bliss. Don’t forget to share your experience and any creative twists you bring to the recipe. Enjoy!