- 1/2 c butter
- 2 oz semi-sweet baking chocolate
- 2 eggs, unbeaten
- 1 c all-purpose flour
- 1 c sugar
- 1 tsp baking soda
- 1 c buttermilk
- 1 tsp vanilla
- 4 c powdered sugar
- 1 stick butter
- 1/8 tsp salt
- 1 tsp vanilla
- 1/4 tsp almond extract
- 5-6 Tbsp heavy whipping cream (or more if needed)
1To make the cake, pre-heat oven to 325 degrees.
2Put butter and chocolate baking squares in a 9″ WELL SEASONED cast iron skillet.
3Place skillet in oven and allow butter and chocolate to melt.
4Remove skillet from oven.
5Stir butter and chocolate together. Set aside to cool (about 20 minutes).
6When pan has cooled, add two unbeaten eggs to chocolate/butter mixture and stir slightly with a wire whisk.
7In separate bowl, sift together flour, sugar, and baking soda.
8Alternately add the dry ingredients and the buttermilk to the chocolate mixture in the skillet stirring with wire whisk until thoroughly blended.
9Then add the vanilla.
10Place skillet in the oven and cook for 35 minutes.
11Remove skillet from oven and place on cooling rack for 10 minutes.
12If your skillet has not been seasoned well, the cake may stick. If it feels like it has stuck to the skillet, loosen the cake from the edges with a knife.
13Run a large spatula between the cake and the pan on the underneath side to loosen it before inverting it onto the serving platter.
14Invert the cake onto a serving platter and let cake cool before adding frosting (about an hour).
15To make the frosting, cream one-third of the powdered sugar with the butter with electric mixer.
16Blend in vanilla and almond extract.
17Add 2 tablespoons of the cream and blend well.
18Add the remaining sugar to the mixture.
19Gradually add more cream.
20Continue mixing until the frosting has the desired spreading consistency.
21Spread on cooled cake.
22Shave some chocolate almond bark or chocolate candy bar onto the top of the frosting for a beautiful finish to this cake.