Flourless Chocolate Cake Recipe

Name: Chocolate Cake Inspired by Yellowstone's "Cake with Steak" Dinner Scene
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 cups chocolate chips (divided); 1 stick (½ cup butter, plus more for greasing the pan); ¾ cup granulated cane sugar; ¼ tsp salt; 1 tsp pure vanilla extract; 1 tsp ground cinnamon; 3 large eggs (lightly beaten); ½ cup unsweetened Dutch processed cocoa powder,; 1 cup butter (softened to room temperature); 3 cups Confectioners’ sugar (sifted); 2 Tbsp heavy cream; 1 cup chocolate chips

Recipe for triple chocolate flourless chocolate cake with fudge frosting baked in a cast-iron skillet, inspired by the famous Yellowstone TV show “cake with steak” dinner scene.

Recipe for Flourless Chocolate Cake baked in a cast iron skillet inspired by the Yellowstone TV show dinner scene.

Prep Time: 15

Cook Time: 25

Chocolate Cake Inspired by Yellowstone's "Cake with Steak" Dinner Scene

Servings: servings

Author: Jackie Alpers

Equipment

1 10-inch cast-iron skillet
1 large serving spoon as shown

Recipe for triple chocolate flourless chocolate cake with fudge frosting baked in a cast-iron skillet, inspired by the Yellowstone TV show "cake with Steak" dinner scene.

Ingredients

2 cups chocolate chips divided
1 stick ½ cup butter, plus more for greasing the pan
¾ cup granulated cane sugar
¼ tsp salt
1 tsp pure vanilla extract
1 tsp ground cinnamon
3 large eggs lightly beaten
½ cup unsweetened Dutch processed cocoa powder, such as King Arthur’s Burgundy Cocoa

For the Fudge Frosting

1 cup butter softened to room temperature
3 cups Confectioners’ sugar sifted
2 Tbsp heavy cream
1 cup chocolate chips

Instructions

Preheat the oven to 375°F.
Grease a 10-inch cast iron skillet.
Put 1 cup of chocolate chips along with the butter in a microwave-safe mixing bowl, and heat at 50% power until the butter is melted and the chips are soft, about 1 minute. Stir with a butter knife until the chips melt.
Stir in the sugar, salt, cinnamon, vanilla and eggs. Then add the cocoa powder and mix to combine.
Transfer the batter to the skillet and bake for 25 minutes. The top should have a thin crust. Remove from the oven and let cool.
While the cake is cooling, prepare the frosting. Put the remaining cup of chocolate chips and the cream in a microwave safe mixing bowl and heat on 50% power until the chips are soft, about 1 minute.
Beat the butter with an electric mixer on low speed until light and creamy, about two minutes. Gradually add the confectioners’ sugar ½ cup at a time, beating to incorporate after each addition, then pour in the chocolate mixture and beat until light and fluffy, about 3 minutes more.
Frost the cooled cake with the buttercream and serve with a big spoon.