Ingredients

Use an 8 inch heavy bottom frying pan.

For the cake

40 g (¼ cup) All purpose flour

25 g (3½ tbsp) Unsweetened cocoa powder

¼ tsp Baking soda

70 g (⅓ cup + 1 tbsp) Sugar

30 g (¼ stick) Butter

1 Room temperature egg

60 g (¼ cup) Milk

For the milk bath

80 g (⅓ cup) Chocolate milk or regular milk

For the frosting

200 g (7 oz) Heavy cream

200 g (7 oz) Chocolate

Optional Nutella

Method

For the cake

Over a gentle heat, melt the butter in an 8 inch heavy bottom non-stick 
frying pan.

Add the cocoa powder and mix until fully dissolved.

Add the sugar and the room temperature egg.

Add the sifted flour, baking soda, salt and milk, and mix to combine. 
Make sure to scrape the bottom of the pan and clean the sides.

Covered with a lid, and cook the cake on a small burner over a low flame 
for 10 - 12 minutes. Do not walk away. Do the toothpick test to check 
when to take the cake off the heat (see the video for details of how the 
tooth pick should look).

Take the pan off the heat, leaving the lid on, and allow the cake to 
rest for 2 minutes.

Take the cake out of frying pan, and allow to cool.

For the frosting

Mix melted chocolate and room temp heavy cream together. Set aside to 
thicken or pour it directly over the cake.

For a creamier frosting add Nutella to your liking.

To assemble

Put the cake back into the frying pan. Make some holes in the cake with 
a tooth pick or a fork. Then drench the cake with milk and allow the 
cake to sit this way for 10 minutes.

Once the milk has fully absorbed into the cake you can frost the cake.

Categories: Frying pan cake; fry pan cake; chocolate cake in frying pan; no bake chocolate cake; easy 10 minute chocolate cake in frying pan; 10 min cake