Calling all chocolate lovers and dessert enthusiasts! If you’re craving an indulgent treat that’s equal parts rich, gooey, and easy to make, look no further than this Gooey Texas Chocolate Sheet Cake Skillet. Inspired by the beloved classic Texas sheet cake, this skillet version takes things to new delicious heights. Imagine digging your spoon into a warm, fudgy chocolate cake oozing with a molten chocolatey center, all smothered in a luscious cocoa-pecan frosting. It’s a chocoholic’s dream come true!
Why You’ll Love This Gooey Texas Chocolate Sheet Cake Skillet:
- Insanely moist and gooey chocolate cake with an irresistible molten chocolate center
- Decadent chocolate-pecan frosting adds a delightful crunch
- Simple one-bowl preparation for an easy chocolate cake recipe
- Bakes up quickly in a cast iron skillet for a rustic, shareable presentation
- Perfect for satisfying intense chocolate cravings or impressing guests
Ingredients Needed:
- All-purpose flour for a tender crumb
- Granulated sugar to sweeten the rich chocolate batter
- Premium unsweetened cocoa powder for robust chocolate flavor
- Baking soda for a light, airy texture
- Salt to balance and enhance the chocolate notes
- Large eggs for structure and richness
- Thick sour cream for an ultra-moist, tender cake
- Pure vanilla extract for warmth and depth of flavor
- Water and butter for the fudgy chocolate base
- Milk, butter, and powdered sugar for the shiny frosting
- Crunchy pecan bits dotted throughout the luscious frosting
Step-by-Step Instructions:
- Preheat oven to 350°F. Generously grease a 10-inch cast iron skillet with butter or non-stick spray.
- Make the chocolate base: In a saucepan, bring the water, cocoa powder, and butter to a boil over medium heat. Remove from heat and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate small bowl, lightly beat the eggs. Whisk in the sour cream and vanilla until fully incorporated.
- Pour the egg mixture into the dry ingredients and stir until just combined.
- Fold in the warm chocolate base until you have a smooth, chocolatey batter.
- Pour the batter into the prepared skillet and spread it out evenly.
- Bake for 30-35 minutes, until the edges are set but the center still jiggles slightly.
- While the cake bakes, make 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 you have a smooth, pourable frosting.
- Gently stir in the pecan bits with a spoon or wooden skewer.
- As soon as the cake comes out of the oven, pour the warm frosting evenly over the top, spreading it to the edges.
- Allow the cake to cool for 10-15 minutes. The residual heat will help create that signature molten chocolate center.
- Serve warm, scooping out hearty portions of the gooey cake smothered in frosting. Top with vanilla ice cream or whipped cream if desired.
Pro Tips:
- Use dutch-processed cocoa powder for deeper chocolate flavor
- Don’t overmix the batter to keep the cake tender
- Check for doneness by giving the skillet a gentle shake – the center should wobble slightly
- For an ultra-gooey texture, underbake the cake just a touch
- The warm frosting helps create that coveted molten chocolate middle
Storage: This gooey chocolate cake is best eaten fresh and warm from the skillet. Leftovers can be stored covered at room temperature for 1-2 days or in the refrigerator for 3-4 days. Reheat portions briefly before serving.
Gooey Texas Chocolate Sheet Cake Skillet
A rich, gooey chocolate cake inspired by classic Texas sheet cake but baked in a cast iron skillet and topped with a luscious chocolate-pecan frosting.
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Servings: 8
Ingredients
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
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
- Preheat oven to 350°F. Generously grease a 10-inch cast iron skillet with butter or non-stick spray.
- Make the chocolate base: In a saucepan, bring the water, 4 tbsp cocoa powder, and 8 oz butter to a boil over medium heat. Remove from heat and set aside.
- In a large bowl, whisk together the 2 cups flour, 2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt.
- In a small bowl, lightly beat the 2 eggs. Whisk in the 1/2 cup sour cream and 1 tsp vanilla.
- Pour the egg mixture into the dry ingredients and stir just until combined.
- Fold in the warm chocolate base until you have a smooth, chocolatey batter.
- Pour batter into prepared skillet and spread evenly.
- Bake for 30-35 minutes until edges are set but center still jiggles slightly.
- Make the frosting: In a saucepan, bring the 6 tbsp milk, 3 tbsp cocoa powder, and 4 oz butter to a boil.
- Remove from heat and whisk in the 3 3/4 cups powdered sugar until smooth and pourable.
- Gently stir in the 3/4 cup pecan pieces.
- Pour warm frosting over warm cake and spread to edges.
- Allow to cool 10-15 minutes before serving warm, scooping out gooey cake portions.
Notes
Use dutch-processed cocoa for richer chocolate flavor
Check for doneness by gently shaking skillet – center should wobble
Underbaking slightly creates an ultra-molten center
Leftovers keep 1-2 days at room temp or 3-4 days refrigerated
Check for doneness by gently shaking skillet – center should wobble
Underbaking slightly creates an ultra-molten center
Leftovers keep 1-2 days at room temp or 3-4 days refrigerated
