Quick and Delicious Chocolate Skillet Cake

This chocolate skillet cake is a perfect solution when you’re craving a rich, chocolatey dessert but don’t want to turn on the oven. With simple ingredients and a quick stovetop method, you can make this cake in no time. Soft, tender layers of chocolate cake are paired with a creamy filling made from condensed milk and cream, and the whole cake is topped with a smooth chocolate glaze. It’s a quick, indulgent treat that will impress without the hassle of traditional baking.

Why You’ll Love This Recipe:
You’ll love this recipe for its simplicity and speed. The cake layers are made directly in a skillet, which makes the process fast and easy. The rich chocolate flavor, combined with the creamy, sweet filling, makes this cake a perfect dessert for chocolate lovers. The addition of a smooth chocolate glaze adds a luxurious finish, making this cake both delicious and visually appealing. Plus, it requires no special equipment, making it accessible for everyone.

Perfect Occasion:
This chocolate skillet cake is ideal for a quick family dessert, a special treat during the week, or when you need a last-minute dessert for guests. Its rich flavor and beautiful presentation make it suitable for celebrations, birthdays, or even a cozy weekend indulgence. Since it’s made on the stovetop, it’s also great for warm weather when you want to avoid using the oven.

Decoration Tips:
For an extra decorative touch, sprinkle the top of the cake with chocolate shavings or chopped nuts before the glaze sets. You can also add fresh berries or a dusting of powdered sugar for a more elegant presentation. Serve the cake chilled or at room temperature for the best flavor and texture.

Ingredients (for the cake layers):

• 8.5 tbsp all-purpose flour (with a heaping spoon)
• 2 tbsp cocoa powder (with a heaping spoon)
• 1 tsp baking powder
• 6 tbsp sugar
• 5 tbsp vegetable oil
• 9 tbsp milk
• 1 tsp baking soda
• 1 tsp vinegar (9%)
• 2 eggs
• 7 tbsp boiling water

For the Cream Filling:

• 650g heavy cream or clotted cream
• 1 can (about 400g) dulce de leche (cooked condensed milk)

For the Chocolate Glaze:

• 90g dark chocolate, melted
• 1 tbsp vegetable oil (added to melted chocolate)

Instructions:

1. Prepare the Batter:
   In a large bowl, combine the flour, cocoa powder, and baking powder. Mix well. Add the eggs, sugar, vegetable oil, and milk. Stir until smooth. Next, add the baking soda, pour in the vinegar, and mix until incorporated. Finally, add the boiling water and stir until the batter is smooth and fully combined.
2. Cook the Cake Layers:
   Heat a dry skillet over medium heat. Pour a portion of the batter into the skillet, spreading it evenly to form a thin layer. Cover with a lid and cook each side for about 2 minutes, or until set and lightly browned. Repeat with the remaining batter to make 5-6 cake layers. Set the layers aside to cool.
3. Make the Cream Filling:
   In a bowl, whip the heavy cream or clotted cream until thickened. Gently fold in the dulce de leche until smooth and well combined.
4. Assemble the Cake:
   Spread a generous layer of the cream filling between each of the cooled cake layers. Once all the layers are stacked, spread the remaining cream on top and around the sides of the cake.
5. Prepare the Glaze:
   Melt the dark chocolate and stir in the vegetable oil until smooth. Pour the glaze over the top of the cake, allowing it to drip down the sides for a smooth, glossy finish.
6. Chill and Serve:
   Refrigerate the cake for at least 1 hour to allow the flavors to meld and the glaze to set. Slice and enjoy!