Chocolate Skillet Cake with Milk Chocolate Frosting

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Jim Smith

subheading: For the Frosting:

6 ounces finely chopped milk chocolate, between 25 to 48% cacao; more information here (about 1 cup, heaping; 170g)

8 ounces heavy cream (about 1 cup; 225g)

Salt, to taste

subheading: For the Cake:

6 ounces unsalted butter (about 12 tablespoons; 170g)

6 ounces black coffee, or hot tea such as Assam (about ¾ cup; 170g)

1 ½ ounces Dutch cocoa, such as Cacao Barry Extra Brute (about ½ cup, spooned; 45g), see note

3 ounces finely chopped dark chocolate, roughly 72%; more information here (about ½ cup, heaping; 85g)

8 ounces light brown sugar (about 1 cup, packed; 225g)

¼ ounce vanilla extract (about 1 ½ teaspoons; 7g)

¾ teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

4 large eggs, straight from the fridge (about 7 ounces; 200g)

4 ½ ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g)

1 ½ teaspoons baking soda

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