Description
This Gooey Texas Chocolate Sheet Cake Skillet recipe is a decadent, rich chocolate dessert perfect for sharing. It features a moist chocolate cake baked right in a skillet, topped with a luscious chocolate-pecan frosting that is creamy and gooey. Easy to prepare and bake, this cake combines the comforting flavors of cocoa, butter, and pecans for a truly delightful treat enjoyed warm or at room temperature.
Ingredients
Scale
Cake
- 1 cup water (227 grams)
- 4 tablespoons unsweetened cocoa powder (21 grams)
- 8 ounces unsalted butter, chopped (226 grams, 2 sticks)
- 2 cups all-purpose flour (240 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
- 2 large eggs (100 grams)
- ½ cup sour cream (114 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Frosting
- 6 tablespoons milk (85 grams)
- 3 tablespoons unsweetened cocoa powder (16 grams)
- 4 ounces unsalted butter, chopped (113 grams, 1 stick)
- 3¾ cups powdered sugar (424 grams)
- ¾ cup pecan bits (86 grams)
Instructions
- Preheat and prepare skillet: Preheat your oven to 350°F (175°C). Lightly spray a 10-inch medium skillet with nonstick spray. Set aside.
- Make chocolate mixture: In a medium saucepan over medium heat, combine the water, 4 tablespoons cocoa powder, and 8 ounces chopped butter. Bring the mixture to a boil, then remove from heat.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Combine eggs and wet ingredients: In a separate small bowl, lightly whisk the eggs. Then whisk in the sour cream and vanilla extract until smooth. Pour this egg mixture over the dry ingredients and stir with a wooden spoon until fully combined.
- Incorporate chocolate mixture: Pour the hot chocolate mixture into the flour and egg batter. Use a whisk or hand mixer to blend everything together until the batter is smooth and fully combined.
- Pour batter into skillet: Transfer the batter evenly into the prepared skillet.
- Bake the cake: Bake for 30-35 minutes, or until the center no longer jiggles but may have some moist chocolate clinging to a toothpick. For a fully cooked cake, bake up to 35-40 minutes depending on your skillet size. Check halfway through to monitor doneness.
- Prepare frosting: After removing the cake from the oven, start the frosting by combining the milk, 3 tablespoons cocoa powder, and 4 ounces chopped butter in a medium saucepan over medium heat. Bring to a boil.
- Add powdered sugar: Remove from heat and quickly whisk in the powdered sugar. Use a hand mixer to beat the frosting until smooth and glossy.
- Mix in pecans: Stir the pecan bits into the frosting gently with a spoon.
- Frost the cake: Pour the warm frosting evenly over the warm cake in the skillet. Let the cake cool for about 10 minutes to set.
- Serve and enjoy: Serve the gooey chocolate skillet cake warm, optionally garnished with ice cream. Perfect for sharing with friends for a cozy dessert experience.
Notes
- The cake’s bake time depends on the skillet size; larger skillets will require slightly less time.
- Checking the cake halfway through baking helps ensure perfect gooeyness to your preference.
- For a richer flavor, use high-quality unsweetened cocoa powder and fresh butter.
- Allow the cake to cool slightly before serving to let the frosting set just enough while keeping it gooey.
- Enjoy with vanilla ice cream or whipped cream for an extra special treat.
