Here’s a rich, moist chocolate upside-down cake — perfect if you want chocolate flavor with a caramelized fruit or nut topping 🍫
Chocolate Upside-Down Cake
Topping (choose one)
Option 1 – Chocolate Caramel
- 1/4 cup (60g) butter
- 1/2 cup (100g) brown sugar
- 1 tbsp cocoa powder
Option 2 – Chocolate + Fruit
- 1/4 cup butter
- 1/2 cup brown sugar
- Sliced apples or pears
- 1 tbsp cocoa
Chocolate Cake Batter
- 1 cup (125g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (100g) sugar
- 1 egg
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) oil or melted butter
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a round pan. Stir in brown sugar (and cocoa if using). Spread evenly.
- Arrange fruit (if using) over the sugar mixture.
- In a bowl, mix flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk egg, sugar, milk, oil, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour batter over topping.
- Bake 35–40 minutes.
- Cool 10 minutes, then carefully invert onto a plate.
Extra Moist Version
Replace milk with buttermilk or add 1/4 cup hot coffee to deepen the chocolate flavor.
If you’d like, I can give you a super fudgy, eggless, or quick one-bowl version next.
