Chocolate Rose Skillet Cake

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Chocolate and Rose Skillet Cake by Ashley of MyHeartBeets.com

What’s better than getting chocolate + roses for Valentine’s Day?

Eating chocolate + roses for Valentine’s Day!

And this is where you’re like, “whaaat is that silly Ashley talking about now?”

Yes, my sweet internet friends, you can totally eat chocolate (duh) and roses (sort of). Well, you can when they’re in the form of this super simple easy to make skillet cake.

Doesn’t this cake look oh so stylish in its pretty little cast iron skillet? I love this look for presenting desserts – it’s like a sexy little black dress but for a cake. Trust me, your cake needs this in its wardrobe:

Chocolate and Rose Skillet Cake by Ashley of MyHeartBeets.com

This sweet cake smells like roses. The honey adds sweet, floral flavor and the rose water and cardamom give this cake some aromatic flair.

What’s great about this cake is that it’s easily adaptable. You can use whatever additions you want and it’ll still turn out delicious. I think you should make it as it’s written though because I mean, it’s perfect.

Know what else is perfect? Sharing this skillet cake with your love on V-Day. It’s the perfect cake for two. Okay, more like four to six, lol. So… two (pretty big) servings per person 😉 Yes, I’m good at math and solving problems.

Chocolate and Rose Skillet Cake by Ashley of MyHeartBeets.com

Chocolate Rose Skillet Cake

Chocolate and Rose Skillet Cake by Ashley of MyHeartBeets.com

Chocolate Rose Skillet Cake

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Ingredients
 

To Make the Cake:

Whipped Coconut Cream:

  • 1 13.5 ounce can of full-fat coconut milk, refrigerate overnight

Instructions
 

  • Preheat oven to 350°F.
  • Add the coconut oil to an 8-inch cast iron skillet. Spread the oil around the pan and allow any remaining oil to sit in the bottom of skillet.
  • Add the remaining ingredients to a blender - except for the chocolate chips. Blend until smooth.
  • Fold the chocolate chips into the batter, then pour the batter into the skillet.
  • Bake at 350°F for 30 minutes or until a toothpick comes out clean. Let the skillet cool on a wire rack.

Whipped Coconut Cream:

  • To garnish with whipped cream, place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk. Place the cream into a bowl and whip with a hand-mixer until fluffy.

Notes

If you use a loaf pan instead of a skillet, leave out the coconut oil and just grease your loaf pan.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Katherine says

    I love this cake. It’s so easy and delicious. I’m going to make this cake for my birthday dinner in October (along with a mint chocolate pinata cake because I can’t decide between the two and why not have two cakes). In fact, my entire birthday dinner (except the mint chocolate cake) will come from South Asian Persuasion. It’s my favorite cookbook of all the cookbooks I currently or have ever owned. I make recipes from SAP often. I made several recipes from it for my brother’s family, and his daughter said, “This is like a fiesta in my mouth!” My parents, who had only tried Indian food once before, loved their dinner, which I described to them as potatoes, pulled pork, and creamed spinach with cheese. It made them willing to try more.

    • My Heart Beets says

      Thank you SO much for the kind words, Katherine! I can’t tell you how much it means to me to hear that you and your family are enjoying the recipes from my cookbook 🙂 And to hear that it’s your favorite of all of the cookbooks you own – wow, that’s the best compliment I can get!

  2. Claudia says

    Hi Ashley, we love this cake! It’s a breeze to make, which is good because it sort of evaporates every time I make one 😉
    I don’t have rose water, but I add extra cardamom (about 1.25 teaspoons in total) which gives it a mysterious flavour.
    Thanks so much for a lovely recipe!
    Kind regards,
    Claudia (The Netherlands)

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