Campfire Chocolate Cake

Rich and moist, this Campfire Chocolate Cake is the perfect dessert for your next camping trip. So yummy, you won’t believe it was cooked over a campfire.

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This Campfire Chocolate Cake is so rich and moist that you won’t believe it was cooked over a campfire. There’s nothing better than enjoying a slice of this tasty cake while sitting around a campfire, appreciating the great outdoors. 

MORE RECIPES: Chocolate Brownie Cake | Crockpot Chocolate Caramel Cake | Chocolate Mayonnaise Cake

Is there anything better than sitting around a warm campfire, telling stories, and enjoying a yummy cake while surrounded by nature? This easy Campfire Chocolate Cake comes right off the fire hot and delicious, ideal for an evening of camping.

Start your camping meal off with one of these Easy Camping Recipes then finish strong with the Campfire Chocolate Cake. Everyone will be so impressed by this campfire cake that your friends will be begging to learn how to make it!

Because temperatures vary so widely from one campfire to another, you’ll want to cook this cake on top of a grate. And always remember: everything cooked over an open flame will be extremely hot when you remove it, so be careful. While you’re camping, don’t forget to try one of these Best S’mores Recipes as well! 

Campfire Chocolate Cake Ingredients

• Flour - all-purpose flour (plus 2-3 tablespoons for coating the skillet)
• Cocoa powder - unsweetened cocoa powder
• Sugar - granulated sugar
• Baking powder
• Milk - whole milk
• Butter - salted sweet cream butter, melted
• Vanilla extract
• Chocolate chips - semi-sweet chocolate chips
• Sugar - light brown sugar
• Water - hot water
• Vegetable shortening - for coating the skillet

When baking this Campfire Chocolate Cake, you’ll want to make sure that your skillet is heavily coated in shortening. The cake is super moist and will be very sticky and hard to get out of the skillet without coating it in shortening first. 

Want to spice up the cake a little? Feel free to add in your favorite nuts, or add whipped cream on top. You can even sprinkle some powdered sugar on top! Just don’t forget to bring those extras with you on your trip.

Don’t love the outdoors? Don’t worry! You can also make this Campfire Chocolate Cake at home! Just follow the recipe and bake in your oven at 350°F for 45 minutes. 

How to Make Campfire Chocolate Cake

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.

SECOND STEP: Heavily coat a 10 - 12-inch cast-iron skillet with vegetable shortening. Dust with the 2-3 tablespoons of all-purpose flour, and set it aside.

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 sprinkle the chocolate chips over the top of the batter.

SEVENTH STEP: In a small mixing bowl, whisk the brown sugar and the remaining ¼ cup of cocoa powder. Evenly sprinkle the brown sugar mixture over the top of the chocolate chips.

EIGHTH STEP: Carefully pour the hot water over the top of the brown sugar mixture. 

NINTH STEP: Place the skillet on top of the grate over the hot bed of coals. Allow the cake to cook uncovered for 55-60 minutes until the cake has formed a dry top and a bubbly, pudding-like bottom. Drizzle with caramel sundae sauce. Serve while hot.

Can I make this cake at home?

You can absolutely make this cake at home! Just follow the recipe and bake in your oven at 350°F for 45 minutes.

Can I make the cake mix ahead of time? 

If you want to save time on your camping trip, you can prepare the recipe up to step 5 and then store the mix in an airtight container until you’re ready to cook over an open flame. 

How to Store Campfire Chocolate Cake 

IN THE FRIDGE: You can store your leftover Campfire Chocolate Cake in an airtight container in a fridge or cooler for up to 1 day. 

IN THE FREEZER: If you have access to a freezer, or make this Campfire Chocolate Cake at home, you can store this cake in an airtight container in the freezer for up to 2 months. 

Campfire Chocolate Cake

5 from 1 vote

Author: Shauna

Rich and moist, this Campfire Chocolate Cake is the perfect dessert for your next camping trip. So yummy, you won’t believe it was cooked over a campfire.

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 - ½

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Ingredients

  

1x2x3x

• 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

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 - 12-inch cast-iron skillet with vegetable shortening. Dust with the 2-3 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 sprinkle the chocolate chips over the top of the batter.
• In a small mixing bowl, whisk the brown sugar and the remaining ¼ cup of 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 55-60 minutes until the cake has formed a dry top and a bubbly, pudding-like bottom. Drizzle with caramel sundae sauce. Serve while hot.

Nutrition

Calories: 465kcal | Carbohydrates: 91g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 56mg | Potassium: 434mg | Fiber: 4g | Sugar: 67g | Vitamin A: 157IU | Calcium: 138mg | Iron: 3mg

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