Chocolate Chip Cast-Iron Coffee Cake
Chocolate Chip Cast-Iron Coffee Cake
Chocolate Chip Cast-Iron Coffee Cake
Baked in a cast-iron skillet, this Broil King recipe delivers a soft, tender coffee cake with chocolate chips and a sweet cinnamon topping.
BROIL KING GRILLS • 350°F • OUTDOOR BAKING • CHOCOLATE CHIP CAST-IRON COFFEE CAKE
PREP: 20 MIN • COOK: 40 MIN • SERVES: 4–6
Baked in a cast-iron skillet, this Broil King recipe delivers a soft, tender coffee cake with chocolate chips and a sweet cinnamon topping.
BROIL KING GRILLS • 350°F • OUTDOOR BAKING • CHOCOLATE CHIP CAST-IRON COFFEE CAKE
PREP: 20 MIN • COOK: 40 MIN • SERVES: 4–6
Ingredients
For the Cake
- 1 cup of sour cream
- 1 tsp baking sode
- 2 tsp baking powder
- 1/2 cup butter (room temperature)
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1/3 cup mini chocolate chips
For the Topping
- 1/2 cup brown sugar
- 1 tbsp cocoa powder
Directions
- Preheat grill on indirect heat to 350º F. Grease an 8-9 inch cast-iron skillet (one that has a nice rim to allow the cake to rise)
- Prepare the topping ingredients in a small bowl and set aside.
- Combine the flour baking soda and baking powder in a bowl. Whisk and set aside.
- In a bowl, using a hand-held mixer (or by hand if you wish), cfream the butter and sugar. Add the eggs, and beat well to combine Mix in the sour cream. Add the vanilla. Add the flour mixture, and blend well to combine. Add the chocolate chips, and mix well to combgine. Scoop 1/2 of the batter into the skillet. Spread evenly. Sprinkle 1/2 of the topping over the batter.
- Scoop the remaining batter on top, and spread evenly. Sometimes i find a knife works best.
- Sprinkle on the rest of the topping.
- Place on your heated grill.
- Bake for approximately 40 minutes (with the lid down). **NOTE** DO NOT LIFT the lid before 35 minutes. You want to keep the temperature consistent in the grill.
- Check for doneness with a cake tester.
- Remove from the grill. Let cool if you want to slice and serve.
Ingredients
For the Cake
- 1 cup of sour cream
- 1 tsp baking sode
- 2 tsp baking powder
- 1/2 cup butter (room temperature)
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1/3 cup mini chocolate chips
For the Topping
- 1/2 cup brown sugar
- 1 tbsp cocoa powder
Directions
- Preheat grill on indirect heat to 350º F. Grease an 8-9 inch cast-iron skillet (one that has a nice rim to allow the cake to rise)
- Prepare the topping ingredients in a small bowl and set aside.
- Combine the flour baking soda and baking powder in a bowl. Whisk and set aside.
- In a bowl, using a hand-held mixer (or by hand if you wish), cfream the butter and sugar. Add the eggs, and beat well to combine Mix in the sour cream. Add the vanilla. Add the flour mixture, and blend well to combine. Add the chocolate chips, and mix well to combgine. Scoop 1/2 of the batter into the skillet. Spread evenly. Sprinkle 1/2 of the topping over the batter.
- Scoop the remaining batter on top, and spread evenly. Sometimes i find a knife works best.
- Sprinkle on the rest of the topping.
- Place on your heated grill.
- Bake for approximately 40 minutes (with the lid down). **NOTE** DO NOT LIFT the lid before 35 minutes. You want to keep the temperature consistent in the grill.
- Check for doneness with a cake tester.
- Remove from the grill. Let cool if you want to slice and serve.
