Weather: my good friend weather.com says it’s 26 degrees out there
What I’m listening to: my son watching a movie beside me as I type
The best way to eat dessert might be family-style. There’s something fabulously fun and simple about bringing a large dish of dessert to the table, putting it right smack dab in the middle, and telling everyone to dig in. And then experiencing the sheer joy of it all, bite by messy, delicious bite. Family memories in the making – in this case – gooey chocolate memories.
Five spoons + A hot, gooey pan of fudgy chocolate cake + Warm chocolate pecan frosting + Vanilla bean ice cream slowly melting on top = Three very happy kids and two very happy parents. Don’t forget the napkins.
I can’t even tell you how difficult it was to stave everyone off while I took these photos. You’ll just have to imagine it.
Preheat oven to 350. In a mixing bowl, stir together the flour, baking soda, sugar, and salt. Set aside.
Place a 12-inch cast iron skillet over medium heat. Melt the butter. Whisk in the oil, cocoa powder, and water and bring it to a simmer. Remove it from the heat and mix in the dry ingredients until well combined. Whisk in the buttermilk, egg, and vanilla until smooth. Place the skillet in the oven and bake 15-20 minutes or until just set.
As soon as the cake is out of the oven, begin making the frosting. In a saucepan over medium heat, whisk together the butter, cocoa, and milk and bring to a simmer. Remove from heat and whisk in the powdered sugar, pecans, and vanilla. Pour the warm frosting over the warm cake and spread gently with a spatula to cover.
My husband made this for dessert last night (after I had made your Jalapeño lime shrimp for dinner) and it was wonderful. He used Einkorn flour and the cake was airy and literally melted in your mouth. We will definitely be making this again!
I only have an 8 inch skillet, but I'm wary of cutting the recipe in half because I don't know if that would alter the chemistry/reactions too much! Do you think it would work? (Only until I get a bigger skillet, of course!)
I have made this recipe for many years in a 9x13 pan, and is a family favorite. I add a handful of mini marshmallows after pulling cake out of oven and put back in for 5 minutes- just to soften them- then add the warm, boiled icing and nuts on top= I love the idea of making in a cast iron skillet.
I'm not sure if you saw this already but I came across it tonight as I searched for your website on Google....you are truly incredible and I'm not the only one who thinks so!!! I love love love your website! It has literally changed my life!!! Thank you!!! Love the new design too!!
@KLarson There was definitely some space leftover in the 12-inch skillet, so a smaller skillet might work. My concern is that, since you mix the ingredients for the batter together in the pan, you might run out of space for mixing... also, you might need to cook it a bit longer since the cake will be thicker in the center. Let me know how it turns out for you!
@HeatherMcKean Heather, you are too sweet. Thank you for your encouraging words. I love that Laurie Constantino article. And I'm so excited to hear you love the new design. :) Let me know if you encounter any glitches as we transition. Keep in touch! -Maya
@alaskafromscratch No worries - it worked juuuust fine! Cutting the ingredients in half worked perfectly. I think I ended up baking it for a little over 20 minutes and there were no complaints. Thanks, what a great find! Looking forward to perusing the rest of your recipes!
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More