Gooey Hot Chocolate Skillet Cake

Decadent and moist, dark chocolate cake, smothered with slightly melted, sweet marshmallows. No one will judge you if you eat this cake with a spoon.

About the skillet: I chose my 10-inch cast iron skillet for this cake and it was perfect. Use any skillet you have that's about that size, and (most importantly) oven-proof.

Hot Chocolate Skillet Cake

Cooking spray
1/2 cup unsalted butter (1 stick)
1/2 cup water
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup milk
1 large egg
1 teaspoon vanilla extract
1/2 cup mini marshmallows

Preheat oven to 350 degrees. Spray a 10-inch, ovenproof skillet with cooking spray.

In a small saucepan, combine the butter, water, and cocoa. Set the pan over medium heat and bring to a boil. Remove the pan from the heat, whisk until the mixture is blended and smooth and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. 

In a small bowl, whisk together the milk, egg and vanilla. Add the milk mixture to the flour mixture and stir to combine (using a spatula works best). Add the chocolate mixture and whisk until blended and smooth. 

Pour the mixture into the prepared skillet.

Bake for 20 to 22 minutes, comes out with little moist bits clinging to it. 

Pull the cake from the oven and sprinkle the marshmallows over top. Let cool for 2 minutes (this will melt the marshmallows a little). 

Serves 4-6