Self Saucing Mocha Hazelnut Skillet Cake

This is our self saucing hazelnut mocha skillet cake. It’s gooey and saucy and super chocolatey, and it could not be easier to make!

Done in 1 hour

Serves 6-8

Dish by Spencer Lengsfield

Ingredients

Batter

150gself raising flour

25gcocoa

110glight brown sugar

125mlwhole milk

70gnutella

1egg, room temperature

60gunsalted butter, melted

2 tbspinstant espresso powder

Topping

400mlboiling water

100mlcoffee liquor

35gcocoa powder

110glight brown sugar

To serve

Vanilla ice cream

Hazelnuts, chopped

Espresso powder

The hot water and sugar mixture on top magically turns into a fudgy sauce in the oven - it will look like too much liquid but trust us, it works! We've served this with ice cream, chopped hazelnuts, and espresso powder, but you can serve with whatever you like!

Method

Preheat oven to 180 C. Butter a large cast iron skillet.

Whisk together Nutella, egg, milk, and melted butter until smooth. The Nutella may make it a little bitty at the start, but just keep whisking and it'll come together.

In a separate bowl, combine all the dry ingredients. Add the wet ingredients, and mix until incorporated. Pour into the skillet and spread out.

Mix together the cocoa and brown sugar. Sprinkle over the top of the skillet.

Whisk together the boiling water and coffee liquor. Over the back of a large spoon, carefully pour the mixture over the cocoa and sugar. Don't mix! Carefully pop the whole thing into the oven for 35-40 minutes, or until it springs back to the touch.

Top with espresso powder, ice cream, and chopped hazelnuts. Dig in!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.