Ingredients
Scale
- 1/2 cup cocoa powder (I prefer dark)
- 1/3 cups semi sweet chocolate chips
- 3/4 cup water, brought just to a boil
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup plus 2 Tbsp butter, room temperature
- 1 1/4 cup light brown sugar
- 2 tsp vanilla extract
- 3 eggs
- 1/4 cup plus 2 Tbsp buttermilk
- Frost with Chocolate Buttercream
Instructions
- Preheat oven to 350°
- Grease 10″ skillet with butter. Line bottom of pan with parchment paper, grease again and dust lightly with flour. Set aside.
- In medium bowl whisk together cocoa powder and chocolate chips. Pour hot water over top, let sit for 1 minute and then whisk until smooth. Set aside to cool.
- In another bowl whisk together flour, baking soda and salt. Set aside.
- In bowl of stand mixer, beat together butter and light brown sugar until light and fluffy, about 3 minutes. Add in eggs and vanilla beating until combined and smooth.
- Turn mixer to low and pour in melted chocolate mixture slowly until incorporated.
- Finally add the flour mixture and buttermilk in alternating portions, beginning and ending with flour.
- Stir until just combined, scraping sides when necessary.
- Pour batter into prepared skillet.
- Bake for 40 minutes, turning skillet halfway through baking.
- Remove from oven and allow to cool on wire rack for 15 minutes.
- Invert onto a wire rack to finish cooling before frosting.
- Frost with Chocolate Buttercream
Notes
heavily adapted from Baked Explorations
