Begin by preheating your oven to 350°F (175°C) so it reaches an even, steady temperature before baking. Lightly spray an oven-safe skillet with nonstick cooking spray, making sure to coat the bottom and sides well to prevent sticking and make serving easier.

In a mixing bowl, combine all the dry ingredients. Whisk them together thoroughly so the cocoa powder and sweetener are evenly distributed and there are no dry pockets. This step helps ensure the cake bakes evenly and has a smooth chocolate flavor throughout.

Add the wet ingredients to the bowl with the dry mixture. Stir gently using a spoon or spatula just until everything is combined. The batter should look thick and glossy. Avoid overmixing, as that can make the cake dense instead of soft and gooey.

Pour the batter into the prepared skillet and spread it out evenly with a spatula. Smooth the top so the cake bakes uniformly, making sure the batter reaches all the edges of the skillet.

Place the skillet in the preheated oven and bake for 18–22 minutes. The edges should look set and slightly pulled away from the sides, while the center should still be soft and slightly underbaked for that warm, gooey texture.

Remove the skillet from the oven and let it rest for about 5 minutes. Serve the cake warm, topped with a carefully measured scoop of ice cream so it melts gently over the surface and creates a rich, creamy finish.