Food Recipes Chocolate Raspberry Skillet Cake 2.7 (129) By Samantha Seneviratne Samantha Seneviratne Samantha Seneviratne is a baker, cookbook author, and food writer with nearly a decade of experience in culinary media. Highlights: * Started as a food editor at Good Housekeeping * Food stylist at Fine Cooking * Recipe developer for Martha Stewart's Everyday Food * Wrote three cookbooks * Contributes recipes to The New York Times * Host of Food Network's Unchoppable * Host of web series Cook and a Half on food52.com * Latest cookbook, The Joys of Baking: Recipes and Stories for a Sweet Life, was released in 2019. Real Simple's Editorial Guidelines Updated on July 12, 2017 Print Share Share Tweet Pin Email Graham flour is a coarsely ground type of whole-wheat flour that adds a pleasant texture and a nutty flavor to this tender breakfast cake. But if you can’t find it, use whole wheat flour. The texture won’t be exactly the same but the cake will still be delicious. Get the recipe:Chocolate Raspberry Skillet Cake. Photo: Samantha Seneviratne Hands On Time: 15 mins Total Time: 55 mins Yield: 8 to 10 serves Jump to Nutrition Facts Ingredients 8 tablespoons unsalted butter, at room temperature, plus more for the pan 1 cup all purpose flour 1 cup whole wheat graham flour or whole wheat flour 1 ¼ teaspoons baking powder ½ teaspoon kosher salt ¼ teaspoon baking soda ½ cup packed dark brown sugar 2 large eggs, room temperature 1 teaspoon vanilla extract ¾ cup buttermilk, room temperature 2 ½ cups fresh raspberries, divided ¾ cup semisweet chocolate, chopped 2 tablespoons granulated sugar Directions Preheat the oven to 350°. Butter a 10-inch cast iron skillet. Whisk together the all purpose flour, graham flour, baking powder, salt, and baking soda in a small bowl. In a large bowl, beat butter and brown sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add the eggs, one at a time, followed by the vanilla extract. Whisk the flour mixture and buttermilk into the butter-sugar mixture in alternate additions, beginning and ending with the flour. Fold in 1½ cups of the raspberries and the chocolate. Transfer the batter to the prepared pan and smooth the top. Top with the remaining cup of raspberries and sprinkle with the granulated sugar. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Serve warm or at room temperature. Print Nutrition Facts (per serving) 430 Calories 20g Fat 57g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 430 % Daily Value * Total Fat 20g 26% Cholesterol 80mg 27% Sodium 270mg 12% Total Carbohydrate 57g 21% Total Sugars 30g Protein 9g Calcium 98mg 8% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.