Chocolate Dutch Baby
A sweet and tasty recipe for a chocolate dutch baby made in a 10.5" cast iron skillet.
Equipment
- 10.5" Cast Iron Skillet
- Mixing Bowl
Ingredients
- 4 Eggs Room Temp
- ⅔ Cup Whole Milk Room Temp
- ⅔ Cup Flour
- 3 Tbsp Cocoa Powder
- 3 Tbsp Sugar
- ½ Tsp Salt
- 1 Tsp Vanilla Extract
- 2 Tbsp Unsalted Butter
Instructions
- In a mixing bowl, mix together the flour, cocoa powder, sugar, and salt, and set aside.
- In another bowl, crack and beat the eggs.
- Mix the milk and vanilla into the eggs until combined.
- Add the flour mixture to the liquid and mix until it's combined and looks something like chocolate milk.
- Let this mixture sit, covered, for 20 minutes to allow the flour to fully absorb the liquid.
- Preheat the oven to 400℉ with the skillet inside, so the skillet is also preheated. Use caution handling this!
- Stir the batter to release any air bubbles.
- Add the butter to the skillet to coat the bottom, then pour the batter in the center.
- Bake for 18 minutes.
- Remove the skillet from the oven and let cool for at least 10 minutes. The dutch baby will be very inflated, but don't worry; it will collapse back down into a delicious cake.
- Top with your choice of toppings and enjoy!