Name: Quick Skillet Snack Cake
Yield: Yield: one 10-inch Skillet Cake
Cuisine: United States
Ingredients: 1 teaspoon salt; 1½ cups all-purpose flour; ½ cup (1 stick) unsalted butter, softened; 2 ounces good-quality dark chocolate (60 to 72%), coarsely chopped; 1 cup confectioners’ sugar, sifted; ¼ cup plus 2 tablespoons buttermilk, shaken vigorously; 3 large eggs; 1 teaspoon instant espresso powder; 1 teaspoon pure vanilla extract; ¼ cup granulated sugar; 2 tablespoons vegetable shortening, at room temperature; 1 cup firmly packed dark brown sugar; ½ cup (1 stick) unsalted butter, cut into 1-inch cubes, at room temperature; 3 ounces good-quality dark chocolate (60 to 72%), melted and cooled; 1 tablespoon pure vanilla extract; ½ cup unsweetened dark cocoa powder (like Valrhona); 1 teaspoon baking soda

Preparation info

Yield:
one
10 inch Skillet Cake

Difficulty
Easy

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

A good, solid, easy-to-put-together, and easy-to-bake snackin’ cake should be part of every home baker’s repertoire, and this is our go-to solution. It’s a springy chocolate cake with a slathering of fudgy frosting and my favorite part: It’s baked in a skillet, which gives the sides a fun crunch. This is the cake I make when I have a hankering for something less celebratory and more quick and dirty—the kind of cake I can throw together for an impromptu afternoon gathering. If I am toting th