One-Pan Chocolate Skillet Cake With Chocolate Frosting: Delicious and Very Quick to Prepare!

There’s something undeniably satisfying about a dessert that comes together effortlessly in just one pan. No baking trays, no preheating, no stress. This Chocolate Skillet Cake requires minimal effort, perfect for busy weeknights, impromptu gatherings, or when that chocolate craving hits hard. All you need is a handful of ingredients, a non-stick frying pan, and about 15 minutes of your time. You’ll whip up a smooth batter, cook it gently on the stove, then soak it in milk for extra moisture before finishing it off with chocolate frosting.

What is Chocolate Cake in a Pan?

Chocolate cake has been a beloved dessert for centuries, with variations found across different cultures. Some of the earliest recorded chocolate cake recipes date back to the 18th century when cocoa powder became widely available!

However, the idea of cooking a cake in a pan instead of an oven is a game-changer, especially for those who may not have access to an oven or simply want a faster alternative. This cooking method allows for a rich, slightly denser cake with an incredibly moist texture.

Pro Tips for The Best Chocolate Cake in a Pan

• Use a heavy-bottom non-stick pan to ensure even heat distribution and prevent the cake from sticking.
• Don’t overheat the butter. Let it cool slightly before adding the other ingredients to avoid cooking the egg.
• Once the egg is added, whisk swiftly to prevent scrambling.
• Low and slow is the way to go. Cooking on low heat ensures a soft and moist cake without burning the bottom
• Experiment with toppings such as nuts, drizzle caramel, or add fresh berries for an extra touch.

Can I Use a Different Type of Pan?

Yes, but a non-stick, heavy-bottom frying pan works best. If using a regular pan, grease it well to prevent sticking.

How Do I Know When The Cake is Done?

The cake should be firm to the touch, and a toothpick inserted in the center should come out clean. If it’s still wet, give it another minute or two.

Can I Add Mix-ins Like Nuts or Chocolate Chips?

Yes! Stir in some chocolate chips, chopped nuts, or even shredded coconut for added texture and flavor.

How Do I Prevent the Bottom From Burning?

Keep the heat low and use a heavy-bottom pan to distribute heat evenly.

How To Store Any Leftovers

To store any leftovers of this cake, simply cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator to maintain freshness, especially due to the whipped cream frosting. The cake should stay good for up to 3-4 days. Allow it to come to room temperature before serving for the best texture and flavor.

How to Make Chocolate Skillet Cake

In an 8-inch non-stick frying pan, melt the butter over low heat. Once melted, remove the pan from the heat and let it cool for about 2-3 minutes.

Whisk in the cocoa powder, then add the sugar and egg.

Stir in the flour, baking soda, and milk until fully combined, scraping the sides and bottom of the pan to ensure even mixing. Cover the pan with a lid and cook the cake over low heat for 10 minutes. The cake will gently rise and firm up.

Carefully remove the cake from the pan and let it cool completely on a plate. Place the cake back into the pan and pour the milk over it.

Melt the chocolate and mix it with the whipping cream until smooth. Then, pour the chocolate frosting over the cake and spread it evenly. Slice and enjoy!

And there you have it, a delicious chocolate cake, made entirely in a pan, with minimal effort and maximum flavor!