25-Min Chocolate Cake with Strawberries
Two thick chocolate cake layers baked in a skillet, frosted with fudgy ganache, and topped with fresh strawberries. No mixer, no fuss—ready to slice and serve in under 30 minutes.
- Total time
- 25 min
- Servings
- 6
- Calories
- 420
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1 lb fresh strawberries
Instructions
- 1
Preheat oven to 350°F. Grease a 10-inch cast-iron skillet.
- 2
Whisk flour, cocoa, sugar, eggs, and buttermilk in a bowl until smooth.
- 3
Pour batter into the skillet. Bake 18–20 minutes until a toothpick comes out with moist crumbs.
- 4
While cake cools, melt chocolate chips with 2 tbsp butter in a microwave (in 20-second bursts, stirring between).
- 5
Spread warm chocolate ganache over the cooled cake, leaving a 1/2-inch border.
- 6
Slice the cake into wedges. Top each slice with fresh strawberries and serve immediately.
Tools you’ll need
- 10-inch cast-iron skillet
- large mixing bowl
- whisk
- oven
- toothpick
- microwave
- rubber spatula
- knife
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