Intrigued by a chocolate cake that is intensely rich, fudgy and baked to gooey perfection? Top it off with a layer of ice cream, caramel sauce and whipped cream for a sweet finish on a warm summer evening. Another topping choice to finish it off is crushed graham cracker pieces and toasted mini marshmallows. No matter which topping you choose, this dessert ushers in some happy times!
YIELD: 6–8 SERVINGS • COOK TIME: 20 MINUTES
CAKE
1 cup (125 g) all-purpose flour
½ tsp baking soda
1 cup (192 g) sugar
Dash of salt
¼ cup (57 g) butter
¼ cup (60 ml) vegetable oil
2 tbsp (14 g) cocoa powder
½ cup (120 ml) water
¼ cup (60 ml) buttermilk
1 egg
½ tsp vanilla extract
FROSTING
¼ cup (57 g) butter
2 tbsp (14 g) cocoa powder
3–4 tbsp (44–60 ml) milk, as needed for consistency
2 cups (440 g) confectioners’ sugar
½ cup (60 g) pecans, chopped
½ tsp vanilla extract
FOR SERVING
Vanilla bean ice cream
Caramel sauce
Whipped cream
Preheat your cooker to 350°F (177°C), indirect heat.
To make the cake, whisk together the flour, baking soda, sugar and salt in a large bowl. Then set it aside.
In a 10-inch (25-cm) cast-iron skillet, bring the butter, vegetable oil, cocoa powder and water to a boil. Remove it from the heat, and then whisk in the dry ingredients. Whisk until well incorporated. Mix in the buttermilk, egg and vanilla. Bake the skillet cake on a high rack at 350°F (177°C) for 15 to 20 minutes. You should be able to insert a toothpick in the center of the cake, and when you remove it there should only be a few moist crumbs.
Remove the cake from the cooker and set aside to cool. While the cake cools, make the frosting.
To make the frosting, bring the butter, cocoa and milk to a boil in a medium saucepan. Remove from the heat and add the confectioners’ sugar, pecans and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula and serve with vanilla bean ice cream, caramel sauce and whipped cream.