Chocolate Upside Down Cake
Indulge in the ultimate dessert experience with this decadent Chocolate Upside Down Cake, a delightful twist on the classic treat. Featuring a moist, chocolatey cake layer made with a blend of cocoa powder and boiling water for maximum richness, this dessert is elevated with a gooey, caramelized topping of brown sugar, butter, and optional crunchy pecans or walnuts. The addition of mini marshmallows creates a luscious, melty layer that perfectly complements the deep chocolate flavor. Baked upside down and then flipped to reveal its stunning topping, this cake is as impressive as it is easy to make, requiring just 15 minutes of prep time. Serve warm, straight from the pan, or pair it with a scoop of vanilla ice cream for the ultimate indulgence. Perfect for holidays, potlucks, or any time you’re craving a show-stopping dessert, this recipe is sure to delight chocolate lovers!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 0.5 cups boiling water
- 0.5 cups unsalted butter
- 1 cup light brown sugar
- 0.5 cups chopped pecans or walnuts (optional)
- 1.5 cups mini marshmallows
Instructions
Preheat your oven to 350°F (180°C) and lightly grease a 9-inch round cake pan.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Add the milk, vegetable oil, and vanilla extract to the dry ingredients, and mix until a smooth batter forms.
Carefully stir in the boiling water until the batter is well combined. The batter will be thin, but this ensures a moist cake.
In a small saucepan over medium heat, melt the butter and add the light brown sugar. Cook while stirring until the sugar dissolves and the mixture forms a smooth caramel sauce, about 2-3 minutes.
Pour the caramel mixture evenly into the prepared cake pan and sprinkle the chopped pecans or walnuts (if using) over the caramel layer.
Scatter the mini marshmallows evenly over the caramel layer.
Gently pour the chocolate cake batter over the marshmallows, being careful not to disturb the layers.
Place the cake pan in the preheated oven and bake for 35 minutes, or until the center of the cake springs back lightly when touched.
Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Gently tap the bottom of the pan to release the cake, allowing the caramel and marshmallow topping to cascade over the chocolate cake.
Slice and enjoy warm or at room temperature. Serve as-is or with a scoop of vanilla ice cream for extra indulgence!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 57.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 210 mg | 4% | |
*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.
