This moist, delicious chocolate upside down cake makes its own thick chocolate topping. It’s a pudding cake with amazing flavor, and it is super easy to make.
Ingredients
- 3/4 cup granulated sugar
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 squares unsweetened chocolate
- 2 tablespoons unsalted butter
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
For the Topping:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup boiling water
Methods
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Gather the ingredients.
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Heat the oven to 350 F. Grease and flour an 8-inch-square or 9-inch-round baking pan.
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Combine 3/4 cup of granulated sugar, flour, baking powder, and salt together in a large bowl. Stir to blend thoroughly.
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Melt the unsweetened chocolate with butter atop a double boiler or in a stainless steel or glass bowl over simmering water.
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Add the chocolate mixture to the dry ingredients along with milk and vanilla; beat with an electric mixer until smooth.
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Spoon chocolate cake batter into the prepared pan, and spread it evenly.
For the Topping
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Gather the ingredients for the topping.
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Bring 3/4 cup of water to a boil in a saucepan or in a Pyrex measuring cup in the microwave.
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Meanwhile, combine the 1/2 cup of granulated sugar, the 1/2 cup of brown sugar, and the unsweetened cocoa. Sprinkle the mixture evenly over batter,
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Pour boiling water evenly over the topping.
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Bake the cake in the preheated 350 F oven for 35 to 40 minutes.
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Remove the cake to a rack. While it is still hot, place a cake plate or platter over the cake and carefully invert the cake. With a spatula, scrape out any topping remaining in the pan and spread it over the inverted cake.
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Serve the cake warm or cold.
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