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.
1cupall-purpose flourplus 2-3 tablespoons for coating the skillet
½cupunsweetened cocoa powderdivided
¾cupgranulated sugar
2teaspoonsbaking powder
½cupwhole milk
2tablespoonssalted sweet cream buttermelted
2teaspoonsvanilla extract
½cupsemi-sweet chocolate chips
1cuplight brown sugarpacked
1¾cupshot 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.