Favourite Chocolate Upside-Down Cake
Submitted by heidiann
Warm chocolate cake on top, gooey pudding sauce underneath creates a magical self-saucing dessert that forms two distinct layers as it bakes.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
45 minThis upside-down cake works like kitchen alchemy, transforming a simple batter and cocoa syrup into two gorgeous layers.
Pour thin cocoa syrup over the cake batter (don’t stir!) and watch the oven do its magic.
The result is fluffy chocolate cake floating above a pool of rich chocolate pudding sauce.
Serve warm with vanilla ice cream or whipped cream for the ultimate comfort dessert.
Pro Tips
- Don’t stir after pouring the syrup over the batter; the layers separate during baking
- Serve warm from the oven for the best texture contrast
- Scoop from the bottom to get both cake and pudding in each serving
- Leftovers can be reheated in the microwave for 20-30 seconds
Ingredients
Directions
Stir together flour, baking powder and salt.
Add milk, melted margarine and vanilla.
Put batter into a greased 8 x 8 inch baking pan.
Mix together brown sugar, sugar, cocoa and hot water until like a thin syrup.
Pour syrup over the batter in pan, but do not stir.
Bake 30 minutes at 350 degrees F.
Serve warm with whipped cream or ice cream, if desired.
Top will be like cake and bottom will form a pudding.
Will make approximately 8 servings.
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