180 minutes
A rich and decadent chocolate cake baked in a skillet, topped with a smooth milk chocolate ganache.
Milk Chocolate, finely chopped
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to taste
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Black Coffee
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Dutch Cocoa
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Dark Chocolate, finely chopped
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Light brown sugar, packed
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Large Eggs, straight from the fridge
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All Purpose Flour, spooned
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teaspoons
1. Make the Frosting
Place the finely chopped milk chocolate in a mixing bowl. In a small saucepan, bring the heavy cream to a simmer, watching closely until it bubbles hard around the edges. Pour the hot cream over the chocolate and whisk until the mixture is smooth. Add a pinch of salt to taste, then set the ganache aside for 15 minutes before covering and refrigerating it until needed.
2. Prepare the Cake
Adjust your oven rack to the lower-middle position and preheat the oven to 350°F (175°C). In a 10-inch cast iron skillet, combine the unsalted butter and black coffee (or hot tea). Warm them over low heat until the butter melts completely, then remove the skillet from the heat. Stir in the Dutch cocoa and finely chopped dark chocolate until both are fully melted and the mixture is smooth.
3. Combine Ingredients for Cake
Add the light brown sugar, vanilla extract, and kosher salt to the mixture, stirring until well combined. Crack the eggs straight from the fridge and whisk them into the mixture one at a time. Finally, add the all-purpose flour and baking soda, whisking until the batter is smooth and well combined.
4. Bake the Cake
Place the skillet in the preheated oven and bake the cake for about 30 minutes. You'll know it's done when the top has a puffy crust and a toothpick inserted into the center comes out with just a few moist crumbs. This ensures the cake is firm yet moist inside. Allow the cake to cool in the skillet until it no longer feels warm, which should take about an hour and a half.
5. Finish with Ganache
When the cake is completely cool, retrieve the ganache from the refrigerator. Stir it with a flexible spatula until it thickens to a yogurt-like consistency. Spread the ganache over the cooled cake, sculpting it into swoops and swirls with a small spoon or an offset spatula. You can serve the cake immediately or let it sit at room temperature for up to 24 hours. For any leftovers, wrap the slices individually and store them at cool room temperature for up to two days.
Use dark chocolate and add orange zest to the batter. Top with a dark chocolate ganache infused with orange liqueur for a sophisticated flavor profile.
Incorporate a shot of espresso or a tablespoon of instant coffee powder into the batter to enhance the chocolate flavor with a hint of coffee.
Fold chopped toasted hazelnuts into the base and use a hazelnut spread, such as Nutella, mixed into the ganache for a luxurious nutty flavor.
Swap the milk chocolate for white chocolate in both the base and the ganache, and fold in fresh raspberries before baking for a fruity twist.
Add a flaky sea salt topping to the ganache once it's poured over the cake.
Use high-quality milk chocolate with around 30-40% cocoa for the ganache, and a mix of bittersweet and semisweet chocolate (around 60-70% cocoa) for the delight to achieve a rich and complex flavor.
Check for a set edge but a slightly soft center a few minutes before the suggested baking time to prevent overbaking.
Use a kitchen scale for dry ingredients to ensure precision and consistency in your dessert.
Heat the cream until just about to boil, then pour over the chocolate and let sit before stirring for a silky texture.
Ensure ingredients like eggs and butter are at room temperature for better emulsification and a smoother batter.
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