Chocolate Skillet Cake Ice Cream

Introduction

Indulge in a scrumptious treat with this Chocolate Skillet Cake Ice Cream recipe. A delightful combination of warm, gooey chocolate cake served with cold, creamy ice cream, this dessert is sure to satisfy your sweet tooth cravings.

Why Make This Recipe

This recipe is perfect for those moments when you’re craving a comforting and decadent dessert that is easy to make and even easier to enjoy. The warm chocolate cake paired with the cold, velvety ice cream creates a delightful contrast of textures and temperatures.

How to Make Chocolate Skillet Cake Ice Cream

Ingredients:

• 1 cup flour
• 1/2 teaspoon baking soda
• 1 cup sugar
• Dash 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
• Ice cream (for serving)
• Caramel sauce (for serving)
• Whipped cream (for serving)

Directions:

1. Preheat the oven to 350 degrees F. Whisk together flour, baking soda, sugar, and salt in a large bowl.
2. In a 10-inch cast iron skillet, bring butter, vegetable oil, cocoa powder, and water to a boil. Remove from heat and whisk in the dry ingredients. Mix in buttermilk, egg, and vanilla.
3. Bake the skillet cake at 350 degrees F for 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
4. While the cake cools, prepare the frosting. Boil butter, cocoa, and milk in a saucepan. Remove from heat and add icing sugar, nuts, and vanilla. Spread over the warm cake.
5. Serve the cake with vanilla bean ice cream, caramel sauce, and whipped cream.

How to Serve Chocolate Skillet Cake Ice Cream

Serve the warm chocolate skillet cake with a scoop of cold vanilla bean ice cream on top. Drizzle caramel sauce and a dollop of whipped cream for extra indulgence.

How to Store Chocolate Skillet Cake Ice Cream

Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake and reheat before serving with ice cream.

Tips to Make Chocolate Skillet Cake Ice Cream

• Ensure the cake batter is well mixed but not overworked to maintain a tender texture.
• Use high-quality cocoa powder for a rich chocolate flavor.
• Adjust the amount of milk in the frosting to achieve your desired consistency.
• Serve the cake and ice cream immediately for the best taste and texture.

Variation

For a nut-free option, omit the pecans from the frosting or substitute with chopped almonds or walnuts for a different flavor profile.

FAQs

1. Can I use a different type of nuts in the frosting? Yes, feel free to use your favorite nuts like almonds or walnuts.
2. Can I make this cake ahead of time? The cake is best served fresh, but you can prepare the batter in advance and bake it when ready to enjoy.
3. Can I use a different type of cake pan if I don’t have a cast iron skillet? Yes, you can bake the cake in a greased baking dish instead, but adjust the baking time accordingly.