Smooth and moist gluten-free chocolate cake made with bittersweet chocolate and sour cream, and baked in a cast iron skillet.
This cake is made with sour cream, Dutch cocoa powder and 70% bittersweet chocolate, but not too much chocolate. Those things make this cake a personal favorite since its chocolate flavor is deep and smooth, but not too rich.
I don’t really care for cake that you have to push away after just a few bites because no I couldn’t possibly have another bite it’s just too … too. I don’t want to get right up to that edge, you know. I want to eat slowly and savor, but I don’t want to get to the end of my rope so fast. Where’s the fun in that?
One of my favorite things about this cake is that you bake it in a cast iron skillet. It’s amazing how reasonably priced a basic 10-inch already-seasoned cast iron skillet is, and how versatile. It heats so evenly, retains its heat so well, and is the pan that is going to get you that beautiful crust on your cake while still keeping it moist inside. And it’s one of the few kitchen workhorse pans that really is designed to go from stovetop to oven without bursting and buckling.
Oh how disappointing it is when a piece of kitchenware claims to be stovetop-to-oven-and-back-again, yet it’s only heatsafe to 345°F. Pardon, but as much as I believe in the power of a good oven thermometer, that’s a little specific for me and a little on the low end of temps for my taste.
Did you catch how easy this cake is? It’s way easier than making peace. Or cleaning the bathroom. Or the kitchen for that matter. The slight crunch of the crust on the outside that gives way to the incredibly tender crumb inside makes it all just … fade away.
Sometimes just because you have something to say doesn’t mean you should say it. So instead, make cake. And stick a piece in your kid’s lunch. He’ll think he just won the lottery.