This rich, chocolatey Black Forest Skillet Brownie Cake is loaded with cherry pie filling, homemade whipped cream and a chocolate drizzle.
There are very particular types of desserts that you want to shove your face into.
Black forest cake is one of them.
Rich, fudgey brownies are another.
What if I told you there’s an even better way to enjoy the rich, sensory-overload experience that is a black forest cake or a decadent brownie? No struggling to get your creation out of the pan without crumbling, no layering and no painstaking, artful buttercream frosting? It is a real thing, my friends. It’s called the Black Forest Skillet Brownie Cake.
This beautiful mash-up is a combination of the classic German black forest cake with thick, fudgey skillet brownies. The taste and texture is at that beautiful in-between place that allows you to say to diet nay-sayers, “Was I just eating a piece of cake? Nope! A brownie? Of course not!” and then feel vaguely self-satisfied.
It’s technically true.
What makes this Black Forest Skillet Brownie Cake so fabulous is how easy it is. With basically all chocolate cakes and many types of brownies, you have to frost them. Boo. Sometimes you want the easy way out. That’s what makes us human.
With this dessert, all you do is bake it up right in the skillet, let it cool down, and then pour out cherry pie filling, scoop on some homemade (or canned!) whipped cream, drop a few fresh cherries on top, and if you’re really feeling adventurous, drizzle some melted dark chocolate to really make it pop.
It’s that easy. You’re basically just scooping things on top of the dessert. If you have a spoon and two minutes to spare, you’re prepared for this Black Forest Skillet Brownie Cake.
I was excited to try out Staub’s 10″ fry pan, which just so happens to come in the perfectly named ‘Cherry’ colour. Bonus points for colour co-ordination! I loved how sturdy it was and its performance in the oven, even though it’s not marketed as an oven pan, being known for its stove-top capabilities. As we only get up to 350 degrees Fahrenheit, this cast-iron beauty is safe for the oven, so go nuts! If this fry pan is out of your budget, try a classic cast-iron skillet that’s oven safe up to 350 degrees and higher.
Whichever dish you use to make this gorgeous brownie cake, all you have to worry about is fending off hungry admirers!
Shout-out to Zwilling J. A. Henckels for providing the Staub 10″ fry pan used in this recipe. As usual, all opinions are my own, but I highly recommend their products for their fantastic quality and design. Check them out if you get the chance!
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $4.88 (Budget breakdown below recipe)
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ tsp. salt
- ¼ cup salted butter, melted
- ½ tbsp. vanilla
- 1 cup granulated sugar
- ¾ cup brown sugar
- 1 cup canned cherry pie filling (for brownie cake)
- 3 eggs
- ½ cup heavy/whipping cream, cold
- ½ tsp. vanilla
- 2 tbsp. to ¼ cup confectioners' sugar
- 1 cup canned cherry pie filling (for topping)
- Fresh cherries, for topping (optional)
- ¼ cup dark or semisweet chocolate chips (optional)
- Preheat oven to 350 degrees F. Lightly grease the interior bottom and sides of a 10" cast-iron fry pan or heavy oven-safe skillet (optional, depending on treatment); set aside.
- In a medium bowl, whisk flour, cocoa powder and salt; set aside.
- In a large bowl, add melted butter, vanilla and both sugars. Combine well. Stir in 1 cup of the cherry pie filling.
- Add the eggs one at a time, stirring until incorporated after each egg. Once all three eggs have been added, slowly pour the dry mixture into the wet mixture and stir until just combined.
- Scrape mixture into the prepared skillet and bake for 30-33 minutes, or until cooked but not dry. (A toothpick or fork works well here. Slight undercooking is much better than overcooking!) Let cool.
- Meanwhile, prepare the homemade whipped cream. Pour cold cream into the bowl of a stand mixer and mix on medium-high for 30 seconds to 1 minute. Add in vanilla and confectioners' sugar, then mix again until thick and fluffy, about 1 more minute. Scoop into a bowl and refrigerate until brownie cake is at room temperature.
- Once brownie cake has cooled, scoop on the extra cherry pie filling, then top with whipped cream and fresh cherries. Finish by melting the chocolate chips in the microwave and drizzling on top.
Crumb Kitchen original recipe.
1 cup all-purpose flour = $0.12
3/4 cup cocoa powder = $0.78
1/2 tsp. salt = $0.01
1/4 cup salted butter = $0.23
1/2 tbsp. vanilla = $0.22
1 cup granulated sugar = $0.30
3/4 cup brown sugar = $0.21
1 cup canned cherry pie filling = $1.00
3 eggs = $0.45
1/2 cup heavy/whipping cream = $0.50
1/2 tsp. vanilla = $0.03
2 tbsp. confectioners’ sugar = $0.03
1 cup canned cherry pie filling = $1.00
Why it’s Cheap
For this Black Forest Skillet Brownie Cake’s aesthetic appeal, it’s pretty cheap at only $4.88. This is due to the overall basic ingredients, barring the canned cherry pie filling. It serves about 8+ people with good portion sizes, which means it’s a nice, cheap dessert to bring to a party.
Make it More Budget-Friendly
To make it cheaper, use Cool Whip if you have it at home already so you don’t have to buy a full carton of heavy/whipping cream.