Skillet Chocolate Cherry Cake



50 g caster sugar,

40 g plain flour,

30 g unsalted butter,

20 g cocoa powder,

1.5 tbsp maraschino cherries, plus 1 tbsp syrup,

1 medium egg, beaten,

1 tsp vanilla extract,

1 pinch salt,


To serve:

Single cream OR

Vanilla ice cream

Equipment needed:

1 small cast iron skillet or bake proof dish (around 6" wide)


1- Preheat your oven to 180 (fan). Melt the butter and cream it together with the sugar. Add in the vanilla extract and the egg. Combine.

2- Next add the flour, cocoa powder and a pinch of salt. Mix together by folding until a glossy deep brown batter is created.

3- Add in 1 tbsp of the cherries, plus 1 tbsp of the syrup they're in, fold through the batter. Grease the skillet with butter or spray with oil to coat. Pour in the batter and bring up to edges using a back of a metal spoon and flatten out neatly. Bake in the centre of the oven for 8-9 minutes until springy to the touch on top. You want the centre to still be a little wet.

4- To serve, add a few more cherries on top then pour over a little cream or add a scoop of ice cream. Enjoy whilst still warm! :) Note: To easily re-heat, transfer to a plate and microwave for 8-10 seconds.

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