Mocha Upside Down Cake
Indulge in the rich, decadent flavors of a Mocha Upside Down Cake, a show-stopping dessert that fuses the bold notes of coffee with luscious dark chocolate. This irresistible treat features a caramelized espresso-brown sugar topping that melts into a moist, chocolate-infused cake, creating a dreamy combination of textures and flavors in every slice. With just 20 minutes of prep time and a straightforward process, this elegant dessert is perfect for coffee lovers and chocoholics alike. Serve it warm, flipped to reveal its glistening caramel crown, and elevate it further with a scoop of vanilla ice cream or a dollop of whipped cream. Whether for a celebratory occasion or a cozy night in, this mocha delight is guaranteed to impress!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 150 grams Brown sugar
- 1 tablespoon Instant espresso powder
- 120 milliliters Whole milk
- 120 grams Dark chocolate chips
- 150 grams Cake flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 100 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper if desired.
In a small saucepan over medium heat, melt 60 grams of the butter and stir in the brown sugar and espresso powder. Cook until the sugar has dissolved and the mixture is smooth, about 3 minutes. Pour this mixture into the bottom of the prepared cake pan and spread evenly.
In a heatproof bowl, heat the milk until just steaming and then add the dark chocolate chips. Stir until completely melted and smooth. Set aside to cool slightly.
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to beat the remaining 60 grams of butter with the granulated sugar until light and fluffy, about 2 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled chocolate mixture until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until a smooth batter forms. Do not overmix.
Carefully pour the batter over the caramel layer in the prepared pan, spreading evenly.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate. Remove the pan carefully and allow the caramel layer to settle.
Serve the cake warm or at room temperature. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 38.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 176 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.
