Valentine's Day will be here next week, and if you're looking for a real showstopper of a dessert, this is it! My warm Chocolate Skillet Cake is truly flexible depending on how large or small your Valentine's Day dinner may be.
You can make it in a mini 6" Lodge Cast-Iron Skillet to serve as a shared dessert for two.
WATCH MY VIDEO ON THIS WARM CHOCOLATE SKILLET CAKE BELOW!
You can find one in my Amazon Shop (this link goes to Amazon where I am an affiliate partner)
It's so rich and chocolatey that really 1 cake is all you need 🙂 It's also so easy it's great anytime of year if you just want to make a mini cake and have it all to yourself! That's a great idea too!
Or if you have a crowd to feed it also works as a large skillet cake in a 10" cast-iron skillet. You can find one in my Amazon Shop (this link goes to Amazon where I am an affiliate partner)
It's such a fun, casual way to serve a fantastic dessert. Set it out with a large serving spoon and let everyone help themselves.
All they have to do is spoon out some cake, plop on the ice cream, and sail off to chocolate heaven! Easy peasy!
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Looking for my Valentine's Day dessert Ideas? Try my Heart-Shaped Strawberry Cobbler or my Chocolate Hazelnut Linzer Cookies.
Warm Chocolate Skillet Cake for Two
A fantastic chocolatey dessert perfect for 2 on Valentine's Day! See notes for how to make a large one that will serve 8!
Ingredients
- ¾ cup (180 ml) of bittersweet chocolate chips
- 4 tbsp (60 g) of unsalted butter
- ¼ cup (50 g) sugar
- 1 egg
- ¼ tsp (1.25 ml) of vanilla extract
- ¼ cup (30 g) all-purpose flour
- ⅛ tsp (0.5ml) salt
- ⅛ tsp (0.5ml) of baking soda
Instructions
- Preheat oven to 350F (175 C) degrees. Grease skillet with butter and set aside.
- In a microwave-safe bowl, combine chocolate chips and butter and microwave on high for 30 seconds at a time until melted. Add sugar, egg and vanilla and whisk to combine. Set aside.
- In a small bowl add flour, salt and baking powder. Whisk to combine. Add dry ingredients to wet ingredients and whisk to combine.
- Transfer batter to skillet and bake for 15-17 mins until a toothpick comes out “mostly clean”. Cake is best a little underdone. Dust with powdered sugar and serve with a big scoop of vanilla ice cream. Enjoy!
Notes
To make in a large 10" skillet follow these measurements with the same method as instructed above.
3 cups (720 ml) of bittersweet chocolate chips
12 tbsp (180) butter of unsalted butter
1 cup (200 g) sugar
4 eggs
1 tsp (5 ml) of vanilla extract
1 cup (120g) all-purpose flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) of baking soda
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 897Total Fat: 65gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 155mgSodium: 344mgCarbohydrates: 64gFiber: 12gSugar: 26gProtein: 15g
Lynn says
What size is the small skillet-the recipe that feeds two?
Beth Le Manach says
Oh sure it's a 6" Skillet. Hope you enjoy!
Laur says
Nevermind ... Ha! I see the 2nd recipe is in the NOTES! I skimmed over it and was looking for two separate recipes.
Thanks! 🙂
Beth Le Manach says
Ha! No worries! Hope you enjoy!
Pat Miner says
In the ingredient list it calls for baking soda yet in the instructions it calls for baking powder.
Which is the best one to use? You
Beth Le Manach says
So sorry that should be baking soda! Just fixed that! Also make sure you follow the right recipe since there are 2 on the page, 1 for a mini skillet and one for a large skillet. Just wanted to make sure you noticed that 🙂 Happy Holidays!
Judy Romeo says
Enjoyed recipes
entertainingwithbeth says
So glad they have been a hit! 🙂