Cast Iron Mexican Chocolate Black Forest Cake | Create a delicious cake right in your cast iron skillet! With a touch of smokiness from smoky ancho chile and black pepper, this cake is rich with chocolate flavor, has a pop of tartness from the cherries and can be either cooked on the grill or baked in oven! The complex flavors of this cake are subtle. If you’re a fan of chocolate or chiles, combining the two is a great way to get the best of both worlds. Without much effort you’ll be able to do much better than the Mexican chocolate bars you find at the grocery store.
Long before nonstick baking pans, bakers called on their trusty well seasoned cast iron skillet to prepare pies and cakes. This is a super cute way to serve your cake for a barbecue. Look below for instructions on how to bake this cake on the grill or in an oven. I wasn’t brave enough to use the grill so I used my oven.
- 2 (21 ounce) cans cherry pie filling
- 1 cup sliced almonds, divided
- 1 box devil's food cake mix
- 1 (16 ounce) tub sour cream
- 1 tablespoon vanilla extract
- 4 teaspoons ancho chile pepper
- 1/4 teaspoon coarse ground black pepper
For the Cake:
Spray a 12-inch cast iron skillet with nonstick cooking spray. Pour cherry pie filling into the skillet. Sprinkle with 3/4 cup sliced almonds.
In a medium mixing bowl, mix together the cake mix, sour cream, vanilla, chile and pepper until combined. Spread over pie filling. Sprinkle with remaining almonds.
For the Grill:
Place skillet on preheated grill on medium high heat (375° to 400°), Grill with the lid closed 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
For the Oven:
Preheat oven to 375°. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
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