This simple cake is fast to put together, and the presentation is fun an rustic since it is made in a cast iron skillet. The skillet helps the cake to bake evenly and gives it a slightly thick, and delicious, crust around the edges. We melt the chocolate and butter right in the skillet, to save dishes.
Simple Skillet Chocolate Cake
4 ounces unsweetened baking chocolate
1/2 cup butter or 1/2 cup coconut oil + a pinch of salt
1 teaspoon vanilla
1/3 cup cocoa powder
2/3 cup honey
1/2 teaspoon sea salt
Coconut whipped cream and berries to top (optional) (recipe)
Preheat oven to 375 degrees F.
In a 8-10 inch cast iron skillet over medium-low heat, melt the butter. Once the butter has started to melt, add in the chocolate and reduce heat to just over low.
In a medium mixing bowl, mix eggs, vanilla, cocoa powder, honey, and sea salt until eggs are completely mixed and there are no more dry pockets of cocoa powder.
Use a pot holder to handle the skillet and combine the butter mixture from the skillet into the egg mixture in the mixing bowl using a fork or whisk.
Pour batter back in warm skillet. Bake for 25 minutes, or until center is slightly undercooked, but not liquid.
Allow to cool slightly and serve.
Free for this month!
20 Grain-Free treat recipes including Mouth-Watering Bacon Roses, Buttery Grain-Free Shortbread, Creamy Coconut Vanilla Custard, and MORE!