25-Minute Chocolate Fudge Cake with Strawberries
Two fluffy chocolate cake layers topped with glossy fudge frosting and fresh strawberries — made in a skillet in under 25 minutes using a quick-rise technique. No mixer, no waiting, pure viral-worthy indulgence.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 7g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup cocoa powder, unsweetened
- 1.5 tsp baking powder
- 1 cup granulated sugar
- 2 whole egg
- ¾ cup whole milk
- 4 tbsp butter, unsalted
- ¼ cup cocoa powder, unsweetened
- 4 tbsp butter, unsalted
- 1 cup powdered sugar
- 2 tbsp whole milk
- 8 whole fresh strawberries
Instructions
- 1
Preheat oven to 350°F. Grease a 10-inch cast iron skillet or round cake pan with butter.
- 2
Whisk together flour, 0.5 cup cocoa, baking powder, salt, and sugar in a bowl until combined.
- 3
In another bowl, whisk eggs and milk together, then add melted butter and stir until smooth.
- 4
Pour wet into dry ingredients and stir just until no streaks of flour remain.
- 5
Pour batter into the skillet and bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
- 6
While cake bakes, whisk 0.25 cup cocoa, 4 tbsp softened butter, powdered sugar, and milk in a bowl until glossy.
- 7
Let cake cool 5 minutes, then spread or drizzle fudge frosting over the warm top.
- 8
Top with fresh strawberry halves and serve warm or at room temperature.
Tools you’ll need
- 10-inch cast iron skillet or round cake pan
- whisk
- two mixing bowls
- oven
- toothpick
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