Chocolate Skillet Cake

Preheat the oven to 350°F. Lightly grease a 9-inch, oven-safe skillet.

In a large bowl, whisk the sugar with the brown sugar, flour, cocoa powder, baking powder and salt to combine. In a medium bowl, whisk the half-and-half with the melted butter and vanilla extract to combine.

Add the half-and-half mixture to the flour mixture and mix just until fully combined. Pour the batter into the prepared skillet and spread into an even layer.

Pour the coffee over the batter (don’t stir!) and then transfer the skillet to the oven. Bake until the cake is set at the edges but still looks jiggly in the center when you move the skillet, 25 to 30 minutes.

Let cool 10 minutes before serving. Garnish with confectioners' sugar and serve immediately. (We love it topped with whipped cream or ice cream too.)

Note: The coffee in this recipe doesn’t lend a strong flavor, but you can replace the coffee with an equal amount of hot water, if you prefer.