This quick and easy skillet cake comes together quickly and is fudgy enough to satisfy any chocolate craving.
- Easy
- 50 mins
- 1 servings
Ingredients
- 1 stick (113g) unsalted butter
- 1 cup (198g) sugar
- ½ cup (42g) Rodelle Gourmet Baking Cocoa
- ½ Tbsp. (3.5g) instant espresso powder
- ¼ tsp. (1.5g) salt
- 3 large eggs
- 1 Tbsp. (14g) Rodelle Chocolate Extract
- ½ cup (85g) semi-sweet chocolate chips
Uses
Occasions
Directions
- Preheat oven to 350F. Melt butter in 8in oven safe skillet
- Whisk sugar, baking cocoa, espresso powder, and salt together; whisk in eggs and cocoa extract
- Whisk in melted butter until well combined; stir in chocolate chips
- Pour prepared mix back into skillet and bake 28-32 minutes or until toothpick inserted 2in from outside has only a few moist crumbs attached. Let cool.
Recipe prepared for Rodelle by ADM culinary team. Photos taken by Amanda, creator of From Me To Vuu