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Skillet Cherry Chocolate Cake

This skillet cherry chocolate cake is a single-layer dessert made by mixing a rich chocolate batter with fresh cherries, then baking it until bubbly and fudgy. The final cake has a moist, dense texture with a shiny, cracked top and bursts of tart cherry flavor throughout. Its rustic appearance is complemented by a glossy surface and a tender crumb inside.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Dessert
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 3/4 cup sugar
  • 1/2 cup cocoa powder unsweetened
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
  • 1 cup fresh cherries pitted and halved

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (180°C) and lightly grease your skillet with butter or a little oil, then set aside.
  2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, and salt until evenly combined. This creates a rich, chocolatey dry mixture.
  3. Add the eggs, vanilla extract, and vegetable oil to the dry ingredients. Whisk everything together until you get a smooth, glossy batter with no lumps. It should be thick but pourable.
  4. Gently fold in the halved cherries, distributing them evenly throughout the batter. The cherries will release a bit of juice, giving the mixture a lovely marbled appearance and a burst of tart flavor with each bite.
  5. Pour the batter into the prepared skillet, spreading it out evenly with a spatula. The batter should fill the skillet about three-quarters full, and you’ll notice its rich, dark color and the glossy surface.
  6. Place the skillet in the preheated oven and bake for about 25 minutes, or until the top is shiny with cracks and a toothpick inserted into the center comes out with moist crumbs. The smell of cocoa and cherries will fill your kitchen.
  7. Once baked, remove the skillet from the oven and let it cool slightly for 10 minutes. The cake should be set around the edges but still fudgy in the center.
  8. Serve the skillet cake warm, scooped directly from the skillet, with a sprinkle of powdered sugar or a dollop of whipped cream if desired. The cake looks rustic with its cracked top and inviting scent.

Notes

For extra flair, garnish with additional cherries or a drizzle of melted chocolate. Keeps well for a couple of days, reheat slightly before serving for the best texture.