Chocolate Cake with Ice Cream

Chocolate Cake with Ice Cream

This chocolate cake with ice cream is the ultimate indulgence! A rich, moist chocolate cake baked in a skillet, topped with a decadent icing, and served with a scoop of vanilla ice cream, caramel sauce, and whipped cream. Perfect for any special occasion or when you need a dessert that wows!

Why You’ll Love This Recipe

• Quick and Easy: Made in a single skillet with minimal cleanup.
• Rich and Decadent: Moist cake paired with a luscious icing and indulgent toppings.
• Crowd-Pleaser: Perfect for gatherings, celebrations, or a weekend treat.

Ingredients

For the Cake:

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• 1 cup granulated sugar
• A pinch of salt
• ¼ cup (½ stick) butter
• ¼ cup vegetable oil
• 2 tablespoons cocoa powder
• ½ cup water
• ¼ cup buttermilk
• 1 egg
• ½ teaspoon vanilla extract

For the Icing:

• ¼ cup (½ stick) butter
• 2 tablespoons cocoa powder
• 3–4 tablespoons milk (as needed for consistency)
• ½ cup chopped pecans
• 2 cups powdered sugar
• ½ teaspoon vanilla extract

For Serving:

• Vanilla bean ice cream
• Caramel sauce
• Whipped cream

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• 10-inch cast iron skillet
• Saucepan
• Spatula
• Oven

Step-by-Step Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Mix the Dry Ingredients:
   In a bowl, whisk together the flour, baking soda, sugar, and salt. Set aside.
3. Prepare the Wet Ingredients:
   In a 10-inch cast iron skillet, combine butter, vegetable oil, cocoa powder, and water. Bring to a boil over medium heat, then remove from heat.
4. Combine Wet and Dry Ingredients:
   Add the dry ingredients to the skillet and mix until well combined. Stir in buttermilk, egg, and vanilla until smooth.
5. Bake the Cake:
   Bake the cake in the skillet at 350°F for 15–20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
6. Make the Icing:
   While the cake cools slightly, prepare the icing. In a saucepan, combine butter, cocoa powder, and milk. Bring to a boil, then remove from heat. Stir in powdered sugar, chopped pecans, and vanilla extract until smooth.
7. Frost the Cake:
   Pour the warm icing over the slightly cooled cake and spread evenly with a spatula.
8. Serve:
   Slice the cake and serve with scoops of vanilla ice cream, drizzles of caramel sauce, and dollops of whipped cream.

Tips for Perfect Chocolate Cake

• Don’t Overbake: Check the cake early to avoid drying it out.
• Smooth Icing: Sift the powdered sugar for a lump-free icing.
• Customize Toppings: Add chocolate chips or use your favorite nuts for extra flavor.

Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Categories

• Dessert
• Chocolate Recipes
• Quick and Easy

Variations and Serving Suggestions

• Nut-Free Option: Omit the pecans from the icing.
• Double Chocolate: Add chocolate chips to the batter for an extra indulgent touch.
• Pairing Ideas: Serve with coffee or a glass of cold milk.

How to Store and Reheat

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Reheat: Microwave individual slices for 10–15 seconds for a warm, gooey treat.
  

  FAQs

  1. Can I use a regular cake pan instead of a skillet?
     Yes, bake in an 8×8-inch cake pan and adjust baking time as needed.
  2. What if I don’t have buttermilk?
     Make a substitute by combining ¼ cup milk with 1 teaspoon vinegar or lemon juice. Let sit for 5 minutes.
  3. Can I freeze this cake?
     Yes, freeze without the icing for up to 2 months. Thaw and add icing before serving.
  

  Chocolate Cake with Ice Cream

  A rich, moist chocolate skillet cake topped with decadent icing, served with vanilla ice cream, caramel sauce, and whipped cream.

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  Total Time 30 minutes mins

  Course Dessert

  Cuisine American

  Servings 6

  Calories 400 kcal

  Equipment

  • Cast iron skillet
  • saucepan
  • whisk
  • Mixing bowls
  • spatula
  • oven

  Ingredients

    

  Cake:

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • A pinch of salt
  • ¼ cup ½ stick butter
  • ¼ cup vegetable oil
  • 2 tablespoons cocoa powder
  • ½ cup water
  • ¼ cup buttermilk
  • 1 egg
  • ½ teaspoon vanilla extract

  Icing:

  • ¼ cup ½ stick butter
  • 2 tablespoons cocoa powder
  • 3 –4 tablespoons milk
  • ½ cup chopped pecans
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract

  For Serving:

  • Vanilla ice cream caramel sauce, whipped cream

  Instructions

   

  • Preheat oven to 350°F (175°C).
  • Mix flour, baking soda, sugar, and salt in a bowl.
  • In a skillet, bring butter, oil, cocoa, and water to a boil. Remove from heat.
  • Stir in dry ingredients, followed by buttermilk, egg, and vanilla.
  • Bake at 350°F for 15–20 minutes.
  • For icing, boil butter, cocoa, and milk. Remove from heat and mix in powdered sugar, pecans, and vanilla.
  • Pour icing over the warm cake and serve with ice cream, caramel sauce, and whipped cream.

  Notes

  • Substitute pecans with walnuts or omit for nut-free icing.
  • Use high-quality cocoa powder for richer flavor.

  Keyword Quick and Easy