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Campfire Chocolate Cake
Sitting around a campfire is sweeter when you make this must-try campfire chocolate cake. Skip the predictable s’mores and make this rich chocolate cake for dessert.
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There’s no better dessert to make on a camping trip than rich campfire chocolate cake. A chocolate cake may not sound like a campfire classic, but your trusty cast-iron skillet makes sitting around a glowing campfire even sweeter when you make this must-try campfire dessert.
This time skip the predictable s’mores. After a long day of camping, it takes just 10 minutes of prep time to put together this rich chocolate cake.
Campfire Chocolate Cake Ingredients
You’ll need:
- 1 cup all-purpose flour (plus 2-3 tablespoons for coating the skillet)
- ½ cup unsweetened cocoa powder, divided
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ cup whole milk
- 2 tablespoons salted sweet cream butter, melted
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- 1 cup light brown sugar, packed
- 1¾ cups hot water
- Vegetable shortening for coating the skillet
Substitutions and Additions
TOPPINGS: You can add chopped nuts and top your delicious chocolate campfire cake with a little bit of whipped topping.
How to Make This Campfire Chocolate Cake Recipe
PRO TIP: This cake can also be cooked in an oven at home at 350°F for 45 minutes.
FIRST STEP: You will need to allow the campfire to burn down to a nice bed of coals. I would suggest using a grate over the coals to allow for a steady cook surface.
PRO TIP: Because temperature can widely differ for a campfire, the cake most definitely needs to be cooked on top of a grate. This will also help with the stability of the cooking surface.
SECOND STEP: Heavily coat a 10 to 12-inch cast-iron skillet with vegetable shortening. Dust with the 2 to 3 tablespoons of all-purpose flour, and set it aside.
PRO TIP: It is very important to heavily coat the skillet with shortening. The batter will be very sticky.
THIRD STEP: In a medium-sized mixing bowl, whisk together the all-purpose flour, ¼ cup cocoa powder, granulated sugar, and baking powder.
FOURTH STEP: In a smaller mixing bowl, whisk together the milk, melted butter, and vanilla extract.
FIFTH STEP: Stir the wet ingredients into the dry ingredients until well incorporated.
SIXTH STEP: Evenly spread the batter in the bottom of the prepared skillet.
SEVENTH STEP: Evenly sprinkle the chocolate chips over the top of the batter.
EIGHTH STEP: In a small mixing bowl, whisk the brown sugar and remaining ¼ cup cocoa powder. Evenly sprinkle the brown sugar mixture over the top of the chocolate chips.
NINTH STEP: Carefully pour the hot water over the top of the brown sugar mixture.
TENTH STEP: Place the skillet on top of the grate over the hot bed of coals. Allow the cake to cook uncovered for 55 to 60 minutes until the cake has formed a dry top and a bubbly, pudding-like bottom. Drizzle with caramel sundae sauce. Serve while hot.
PRO TIP: Remember anything cooked over the open flame will be hot when removing; cook with care!
How to Serve
After making a foil packet campfire dinner or cooking in your dutch oven, it’s time for a rich and gooey cake for dessert. Drizzle caramel sundae sauce over your hot Campfire Chocolate Cake, top it with chopped nuts, or even some whipped topping.
Storage
IN THE FRIDGE: You can store any leftovers of your campfire cake in an airtight container in the refrigerator for up to 1 day.
IN THE FREEZER: If you have access to a freezer or cook this recipe at home, store it in an airtight container for up to two months.
Gather with friends and family to enjoy dessert in the great outdoors. No camping trips planned? Don’t worry, you can enjoy this scrumptious cake at home just as easily.
Frequently Asked Questions
Can I make this campfire dessert recipe in the oven at home?
This easy recipe can also be cooked in an oven at home at 350°F for 45 minutes.
Can I prepare the cake mix ahead of time?
If you’d like to make the cake batter and bring it along with you to save having to bring mixing bowls on your trip, you can. Prepare the recipe up to step 5 and store in an airtight container until your campfire is hot and ready to bake.
Can I store leftovers from this cake?
You could store leftovers in the fridge or cooler for up to one day.
More Recipes You’ll Love
- Chocolate Covered Peanut Butter Hearts
- Chocolate Covered Strawberry Brownies
- Red Velvet Cookies
- Jello Pie
Campfire Chocolate Cake
Sitting around a campfire is sweeter when you make this must-try campfire chocolate cake. Skip the predictable s’mores and make this rich chocolate cake for dessert.
Ingredients
- 1 cup all-purpose flour, plus 2 to 3 tablespoons for coating the skillet
- ½ cup unsweetened cocoa powder, divided
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ cup whole milk
- 2 tablespoons salted sweet cream butter, melted
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- 1 cup light brown sugar, packed
- 1¾ cups hot water
- vegetable shortening, for coating the skillet
Instructions
- You will need to allow the campfire to burn down to a nice bed of coals. I would suggest using a grate over the coals to allow for a steady cook surface.
- Heavily coat a 10 to 12-inch cast-iron skillet with vegetable shortening. Dust with the 2 to 3 tablespoons of all-purpose flour, and set it aside.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, ¼ cup cocoa powder, granulated sugar, and baking powder.
- In a smaller mixing bowl, whisk together the milk, melted butter, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until well incorporated.
- Evenly spread the batter in the bottom of the prepared skillet.
- Evenly sprinkle the chocolate chips over the top of the batter.
- In a small mixing bowl, whisk the brown sugar and remaining ¼ cup cocoa powder. Evenly sprinkle the brown sugar mixture over the top of the chocolate chips.
- Carefully pour the hot water over the top of the brown sugar mixture.
- Place the skillet on top of the grate over the hot bed of coals. Allow the cake to cook uncovered for 55 to 60 minutes until the cake has formed a dry top and a bubbly, pudding-like bottom. Drizzle with caramel sundae sauce. Serve while hot.
Notes
- This cake can also be cooked in an oven at home at 350°F for 45 minutes.
- Because temperature can widely differ for a campfire, the cake most definitely needs to be cooked on top of a grate. This will also help with the stability of the cooking surface.
- It is very important to heavily coat the skillet with shortening. The batter will be very sticky.
- Remember anything cooked over the open flame will be hot when removing; cook with care!
Comments
Jenn says
I’ve made this before – great summertime treat!