Chocolate Nut Upside Down Cake
Indulge in the rich, buttery decadence of Chocolate Nut Upside Down Cake, a show-stopping dessert crafted for nut and chocolate lovers alike. This elegant treat features a luscious layer of caramelized brown sugar topped with a medley of mixed nuts—pecans, walnuts, and almonds—creating a delightful crunch with every bite. Beneath this glistening nutty layer lies an impossibly moist chocolate cake made with a combination of cocoa powder, rich vanilla, and a hint of boiling water for that perfectly tender crumb. The standout feature? The magical moment when you flip the cake, unveiling a glossy, nut-studded topping that’s nothing short of dessert perfection. Easy to make yet endlessly impressive, this upside-down cake is perfect for holidays, special occasions, or a midweek indulgence. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert experience that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams brown sugar
- 200 grams mixed nuts (e.g., pecans, walnuts, almonds)
- 150 grams all-purpose flour
- 30 grams cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 200 grams granulated sugar
- 2 large eggs
- 120 milliliters milk
- 60 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 120 milliliters boiling water
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan.
In a small saucepan, melt 60 grams of butter over medium heat. Stir in brown sugar and cook until the sugar dissolves and forms a caramel-like texture, about 2-3 minutes.
Pour the caramel mixture into the bottom of the prepared cake pan and spread it evenly.
Sprinkle the mixed nuts evenly over the caramel layer. Set aside.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the remaining 60 grams of melted butter, granulated sugar, and eggs until smooth and creamy, about 2 minutes.
Add the milk, vegetable oil, and vanilla extract to the egg mixture and whisk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter over the nut and caramel layer in the cake pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Run a knife around the edges of the cake to loosen it, then place a serving plate over the pan and carefully invert the cake onto the plate.
Allow the cake to cool completely before serving. Enjoy this indulgent dessert!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 45.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
