Chocolate Upside Down Cake

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.


  • 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


  1. Gather the ingredients.

  2. Heat the oven to 350 F. Grease and flour an 8-inch-square or 9-inch-round baking pan.

  3. Combine 3/4 cup of granulated sugar, flour, baking powder, and salt together in a large bowl. Stir to blend thoroughly.

  4. Melt the unsweetened chocolate with butter atop a double boiler or in a stainless steel or glass bowl over simmering water.

  5. Add the chocolate mixture to the dry ingredients along with milk and vanilla; beat with an electric mixer until smooth.

  6. Spoon chocolate cake batter into the prepared pan, and spread it evenly.

For the Topping

  1. Gather the ingredients for the topping.

  2. Bring 3/4 cup of water to a boil in a saucepan or in a Pyrex measuring cup in the microwave.

  3. 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,

  4. Pour boiling water evenly over the topping.

  5. Bake the cake in the preheated 350 F oven for 35 to 40 minutes.

  6. 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.

  7. Serve the cake warm or cold.

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