2tablespoonsDutch cocoa, a dark one or Guittard Cocoa Rouge(12 grams)
22gramschopped dark chocolateroughly
¼cupfirmly packed light brown sugar(56 grams)
⅜teaspoonvanilla
Little less than ⅛ teaspoon saltpinch
1largeeggstraight from the fridge
¼cup all-purpose flour(32 grams)
⅜teaspoonbaking soda
Instructions
Milk Chocolate Ganache Frosting: Put 2 oz of heavy cream in a 2-cup microwave-safe glass measure or microwave-safe bowl and heat for about 30-40 seconds or until it starts to boil. Add the chopped milk chocolate and stir until melted and smooth. Let cool at room temperature for about 15 minutes, then cover and refrigerate until needed.
Skillet Cake: Preheat to 350°F. In a 6-inch (or 6 ½ inch) cast iron skillet, melt the butter over low heat. Stir in the coffee. Remove from heat and mix in the cocoa powder and dark chocolate, stirring until chocolate melts and mixture is smooth. Scrape the mixture in a medium size bowl and stir in the brown sugar, vanilla and salt. Stir until smooth, then whisk in the egg until batter is smooth. Stir in the baking soda and the flour until fully blended.
Scrape mixture into skillet and bake for 25 minutes or until cakes springs back when touched. Remove from oven and let cool completely.
To frost, stir the milk chocolate ganache until it is creamy and then spread over the cooled cake.
Serve immediately or leave at room temperature until ready to serve, up to 24 hours at cool room temperature.