This cake is really good. Like really good. It’s also really simple. Just the best chocolate cake ever baked in a cast iron skillet (!!) smothered with melted Nutella on top and covered with a sprinkling a chopped hazelnuts. I made this simple cake to test out my new cast iron skillet. To see if it would, you know, really work. It did. I am officially positive that all cake’s taste better when they’ve been baked in a skillet. Also, I made this cake last night and it’s up this morning. That’s how badly everybody wanted to dig their forks into this cake. 😀
Ingredients: Chocolate Cake
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon salt
1 egg, room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup buttermilk
1/4 cup butter, melted
1/2 cup boiling water
Optional: Chopped Hazelnuts
Recipe: Chocolate Cake
Preheat oven to 350F and grease a 9 inch cast iron skillet.
Stir together sugar, flour, cocoa powder, baking soda, and salt in a bowl.
Add the egg, vanilla, buttermilk, and butter. Beat on medium-high speed until combined well, about three minutes.
Stir in boiling water, the batter will be pretty thin- don’t worry about it.
Pour batter into prepared pan and bake for 18-20 minutes until a toothpick comes out clean.
While cake is still warm frost Nutella over it and then sprinkle chopped hazelnuts over it. Then eat it 🙂