This decadent, fudgy, and delicious cake is the perfect pick me up any time of the day! Topped with
a warm fudge frosting and chopped pecans, it will definitely satisfy your sweet tooth!
I love cast iron pans. For Christmas I received a large, 12-inch skillet, and I've been happily using it ever since! I love the versatility of these pans. From searing steaks and seafood to make deep dish pizza to baking sweet treats, there isn't much you can't do in a cast iron pan.
My sweet tooth was nagging at me last weekend, pushing me to make something decadent and delicious. I had grabbed a Chocolove Coffee Crunch in Dark Chocolate bar from Door to Door Organics with my last order, and I couldn't wait to bake it into something amazing. As my mind was reeling with ideas of chocolate goodness, this Chocolate Espresso Skillet Cake with Fudge Frosting was born and boy oh boy, let me tell you, it's divine!
This is a simple cake to make and uses just one bowl to mix all of the ingredients. The frosting is easy, too, with just a few simple ingredients turning into an amazing topping that sets right into the cake. Topped off with a handful of crushed pecans and this cake is something dreams are made of.
If you don't have a Chocolove bar on hand, you can use your favorite chocolate bar in its place. I love using this bar though because there are little bits of coffee crunch throughout and they stay that way in the cake. Total yumminess.
I love my Door to Door Organics service and really encourage you take a look at their site and check to see if you live in one of their services areas. You can get fresh vegetables and fruits, dairy products, bread, meat, snacks, and so much more delivered right to your door! If you are a new customer, you can receive $10 off your first order with the code NEXTDOOR.
So, are you ready to bake this delicious cake?
Author: Sarah Bates | The Chef Next Door
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For the cake:
1 stick unsalted butter, plus more for the skillet
3.2 ounce Chocolove Coffee Crunch in Dark Chocolate bar, broke into pieces
1 1/2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup plain Greek yogurt
2 cups flour
1/2 Tablespoon espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
For the frosting:
1/2 stick unsalted butter
3 Tablespoons cocoa powder
3 Tablespoons milk
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 cup chopped pecans, for topping
Preheat the oven to 350 degrees. Butter a 12-inch cast iron skillet well with unsalted butter.
In a large bowl, add the butter and chocolate pieces. Microwave in 30-second increments, stirring after each, until the mixture is smooth.
Add the sugar to the chocolate mixture and whisk until combined. Add the eggs and vanilla, then the yogurt, making sure the mixture is well combined. In a small bowl add the remaining dry ingredients and whisk until well combined. Add the dry ingredients to the wet ingredients and mix just until combined. The batter will be thick.
Pour the batter into the prepared skillet and bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool slightly while you make the frosting.
To make the frosting, add the butter, cocoa powder and milk to a small saucepan. Cook over low heat until the butter has melted and the mixture is smooth. Remove from the heat and add the powdered sugar, whisking until smooth. Add the vanilla and whisk well to combine.
Pour the frosting over the warm cake and quickly spread it around with an offset spatula or knife. Sprinkle the chopped pecans over the top of the frosting.
Cut the cake into slices and serve with ice cream, if desired.
Door to Door Organics Brand Ambassador. I received products at no cost to me, however, all opinions are 100% my own.