Fluffy skillet double chocolate cake recipe, pure deliciousness in minutes, no oven needed, rich, moist, and incredibly easy, get ready for decadence.
| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Nutrition Facts (Per Serving)
| Calories | 310 |
| Fat | 22g |
| Carbs | 25g |
| Protein | 5g |
2 large eggs3 tablespoons granulated sugar3 tablespoons + 1 teaspoon vegetable oil (approximately 50 ml)1/2 teaspoon vanilla extract3 tablespoons + 1 teaspoon milk (approximately 50 ml)1/2 cup all-purpose flour (based on a 200ml cup)3 tablespoons unsweetened cocoa powder1 pinch salt1 teaspoon baking powderFor the Frosting:3.5 ounces (100 grams) semi-sweet chocolate, choppedabout 1/2 cup (100 ml) heavy creamChocolate sprinkles for garnish (optional)
- In a bowl, combine the eggs, sugar, oil, and vanilla extract.
- Whisk everything together with a wire whisk until well combined.
- Add the milk, then gradually whisk in the flour, cocoa powder, and salt.
- Continue to whisk until the batter is smooth.
- Once the batter is smooth, stir in the baking powder.
- Grease a non-stick skillet (with a lid) with butter.
- Pour the batter into the prepared skillet.
- Cook the cake over low heat for about 10 minutes, or until a toothpick inserted into the center comes out clean.
- Ensure the lid stays on throughout the cooking process to allow the cake to steam.
- While the cake cools, prepare the frosting.
- Melt the chopped semi-sweet chocolate in a double boiler or microwave safe bowl.
- Once fully melted, stir in the heavy cream until smooth and well combined.
- Pour the frosting over the cooled cake and decorate with chocolate sprinkles.
Recipe & Photo Credit: Sem Glutem
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