Decadent Chocolate Upside Down Cake Recipe: A Sweet Treat For Any Occasion

Chocolate lovers, rejoice! Today we’re bringing you not one, but two delicious recipes for the ultimate chocolate upside down cake. This mouth-watering dessert is perfect for any occasion, whether you’re celebrating a special event or simply indulging in a sweet treat. So let’s get baking!

Recipe 1: Classic Chocolate Upside Down Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup semisweet chocolate chips
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, until just combined. Fold in the chocolate chips.
5. In a small saucepan, melt together brown sugar, butter, and heavy cream over medium heat. Stir until smooth and pour into the bottom of the prepared cake pan.
6. Pour the cake batter over the caramel sauce and smooth out the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool for 10 minutes in the pan, then invert onto a serving plate to reveal the delicious caramel topping.
9. Slice and serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Nutritional Information:

Serving Size: 1 slice
Calories: 380
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 240mg
Total Carbohydrates: 52g
Dietary Fiber: 2g
Sugars: 36g
Protein: 5g

Cooking Time:

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Equipment:

• 9-inch round cake pan
• Medium mixing bowl
• Large mixing bowl
• Hand mixer or stand mixer
• Small saucepan
• Whisk
• Spatula

Serving Suggestions:

This cake is delicious on its own, but you can also serve it with whipped cream or vanilla ice cream for a more indulgent dessert.

Variations:

You can swap out the semisweet chocolate chips for dark chocolate or white chocolate chips, or even add in some chopped nuts or dried fruit for extra texture and flavor.

Substitutions:

If you don’t have whole milk, you can use 2% or skim milk instead. You can also use dark brown sugar instead of light brown sugar for a deeper, richer caramel flavor.

Storage:

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.

Tips:

• Make sure to grease your cake pan well so that the caramel sauce doesn’t stick to the bottom.
• Don’t overmix the batter – just mix until the dry ingredients are incorporated.
• Let the cake cool for at least 10 minutes before inverting onto a serving plate to prevent the caramel sauce from spilling over.

Frequently Asked Questions:

Can I use a different type of sugar for the caramel sauce?
Yes, you can use granulated sugar or coconut sugar instead of brown sugar, but the flavor and texture will be slightly different.

Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour, but the texture may be slightly different.

Recipe 2: Vegan Chocolate Upside Down Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 1 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup almond milk
• 1 cup vegan chocolate chips
• 1/2 cup packed brown sugar
• 1/4 cup coconut oil
• 1/4 cup coconut cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or cooking spray.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk together melted coconut oil, granulated sugar, applesauce, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the almond milk, until just combined. Fold in the vegan chocolate chips.
5. In a small saucepan, melt together brown sugar, coconut oil, and coconut cream over medium heat. Stir until smooth and pour into the bottom of the prepared cake pan.
6. Pour the cake batter over the caramel sauce and smooth out the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool for 10 minutes in the pan, then invert onto a serving plate to reveal the delicious caramel topping.
9. Slice and serve warm or at room temperature, with a dollop of coconut whipped cream or a scoop of vegan ice cream if desired.

Nutritional Information:

Serving Size: 1 slice
Calories: 360
Total Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 230mg
Total Carbohydrates: 51g
Dietary Fiber: 2g
Sugars: 36g
Protein: 3g

Cooking Time:

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Equipment:

• 9-inch round cake pan
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Spatula
• Small saucepan

Serving Suggestions:

This vegan cake is delicious on its own, but you can also serve it with coconut whipped cream or vegan ice cream for a more indulgent dessert.

Variations:

You can swap out the vegan chocolate chips for dark chocolate or white chocolate chips, or even add in some chopped nuts or dried fruit for extra texture and flavor.

Substitutions:

If you don’t have almond milk, you can use any other non-dairy milk instead. You can also use white sugar