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ustic-style dessert presented in a round, black cast iron skillet. The dessert is a rich, chocolate brownie topped with two scoops of vanilla ice cream.

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Mix flour, baking soda, sugar, and salt in a bowl.
  3. In a skillet, bring butter, oil, cocoa, and water to a boil. Remove from heat.
  4. Stir in dry ingredients, followed by buttermilk, egg, and vanilla.
  5. Bake at 350°F for 15–20 minutes.
  6. For icing, boil butter, cocoa, and milk. Remove from heat and mix in powdered sugar, pecans, and vanilla.
  7. 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.