National

Chef Jaclyn from Food52.com says: It'd be very difficult to bake a choco cake in a skillet because the cake needs to be in an oven so it can bake evenly through all sides, the ceramic oven sounds like your best bet

threefresheggs from Food52.com says: I was thinking to just stick the skillet in the oven, but figured it would need an adjusted recipe, because the skillet/ceramic absorb and retain heat at a very different rate than the light, thin tin/steel cake pans are usually made of. I have found some skillet recipes, but thought I might get the opinions of the community of experts before embarking on this mission : )

ChefOno from Food52.com says: The ceramic dish should work fine, assuming the size is correct and you've got a working oven. I've baked cakes and cake-like things in both but the thermal mass of the cast iron tends to make for crispy sides.

ChefOno from Food52.com says: Our posts must have crossed in the either. No adjustment to the recipe should be necessary; minor adjustment to baking time. Glass is a relatively good conductor of heat. Think aluminum pie plates vs. Pyrex.

mrslarkin from Food52.com says: I would lean towards the ceramic baker, too. Maybe check for doneness a few minutes earlier. If you want to pop it out of the pan when serving, grease and flour the baker very well. When done, let it cool slightly, then invert it onto a plate. Or just frost it in the pan, and serve from there. Happy birthday!