One-Bowl Skillet Chocolate Cake
- One-Bowl Chocolate Skillet Cake with Peanut Butter Icing
- Serves 6
- For the cake
- 1 cup (200 grams) sugar
- 4 tablespoons safflower or sunflower oil (or melted butter)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (90 grams) self-rising flour (make it yourself here)
- ¼ cup (25 grams) unsweetened cocoa powder, plus 1 tablespoon for dusting skillet
- ½ teaspoon salt
- ½ cup hot water (not boiling)
- ¼ cup (60 grams) sour cream
- For the icing
- 2 tablespoons creamy peanut butter, melted
- 1 tablespoon butter, melted
- 1 ½ cups confectioners’ sugar, sifted
- Preheat the oven to 350ºF. Generously butter the bottom and sides of a 10-inch cast iron (or other oven-proof skillet; a cake tin will work fine, too), then dust with 1 tablespoon cocoa powder, tapping out excess.
- In a medium bowl, whisk the sugar, oil, egg and vanilla until blended.
- Add the flour, cocoa powder, salt and hot water; whisk until just combined and no visible traces of flour (it’s okay if there’s a few lumps).
- Add the sour cream and whisk until just blended.
- Pour into the prepared skillet. Bake on center rack until cake gently pulls away from side of the skillet and center is mostly set but still slightly jiggly, 28 to 35 minutes (start checking at 28 minutes; it’s better slightly underbaked than over baked).
- Set skillet on a wire rack and let cake cool slightly while you prepare the icing.
- In a medium bowl, whisk peanut butter, melted butter, 3 tablespoons water and confectioners’ sugar until smooth, adding 2 to 3 more teaspoons water if necessary (icing should be thick but easily drip off whisk). Pour icing over skillet cake while still slightly warm (this helps the icing stick to the cake). Serve once cake is cooled completely and icing set, about 2 hours.