Gooey Chocolate Sheet Cake Skillet Recipe

Ingredients

For the Cake:

• 1 cup water
• 4 tablespoons unsweetened cocoa powder
• 8 oz (2 sticks) unsalted butter, cubed
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Frosting:

• 6 tablespoons milk
• 3 tablespoons unsweetened cocoa powder
• 4 oz (1 stick) unsalted butter, cubed
• 3 3/4 cups powdered sugar
• 3/4 cup pecan pieces

Instructions

1. Preheat the Oven: Set your oven to 350°F. Generously grease a 10-inch cast iron skillet with butter or non-stick spray.
2. Prepare the Cake Base:
   • In a saucepan, bring the water, cocoa powder, and butter to a boil over medium heat. Once boiling, remove from heat and set aside.
3. Combine Dry Ingredients:
   • In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
4. Mix Wet Ingredients:
   • In a small bowl, lightly beat the eggs. Whisk in the sour cream and vanilla extract.
5. Combine Wet and Dry Mixtures:
   • Pour the egg mixture into the dry ingredients, stirring until just combined.
   • Fold in the warm chocolate mixture until you achieve a smooth, chocolatey batter.
6. Bake the Cake:
   • Pour the batter into the prepared skillet, spreading it evenly.
   • Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
7. Prepare the Frosting:
   • In a saucepan, bring the milk, cocoa powder, and butter to a boil.
   • Remove from heat and whisk in the powdered sugar until the frosting is smooth and pourable.
   • Stir in the pecan pieces.
8. Frost the Cake:
   • Pour the warm frosting over the warm cake, spreading it to the edges.
   • Allow the cake to cool for 10-15 minutes before serving warm, scooping out gooey portions.

Notes

• Use Dutch-processed cocoa for a richer chocolate flavor.
• Check for doneness by gently shaking the skillet; the center should wobble slightly.
• Slight underbaking creates an ultra-molten center.
• Store leftovers at room temperature for 1-2 days or refrigerate for 3-4 days.