Upside Down Deep Chocolate Cake

| February 14, 2015 | 0 Comments

 

 

 

 

 

An upside down cake is a great idea when you don’t want to be bothered making icing. Pair that with the best chocolate and freshest pecans you can find and this cake is sure to be a hit.

Valentine’s Day to me is chocolates and red roses. I have been spoiled by my husband who knows my weakness for each and remembers these special treats for me, not only on Valentine’s Day, but on unexpected occasions throughout the year, so this year I combined my love of chocolate and his love of pecans in this special upside down deep chocolate cake.

The buttery pecan and coconut topping pairs well with the deep, very chocolatey cake base. Don’t scrimp on the chocolate. Use the best you have available (I used Bernard Callebaut cocoa and the best bittersweet chocolate I could find) and the resulting flavor is incredible. My tasters for this recipe agreed that this recipe was a keeper.

Upside Down Deep Chocolate Cake

Preparation:

Preheat oven to 350°F.

Spray 9 x 13 inch glass baking pan with no stick spray.

Coarsely chop 4 squares of quality bittersweet baking chocolate. Melt in microwave using short 20 second bursts, stirring until just melted.

1.Topping:

½ cup butter

¼ cup water

1 cup brown sugar

1 cup coarsely chopped pecans

1 1/3 cup flaked coconut

  1. Melt butter in a saucepan.
  2. Add water and brown sugar. Stir until sugar is dissolved. Remove from heat.
  3. Mix in pecans and coconut.
  4. Spread evenly in a 9 x 13 inch glass baking pan.

2.Deep Chocolate Cake Batter:

4 oz. or squares quality bittersweet baking chocolate

¼ cup good quality cocoa

½ cup boiling water

2 cups sifted all-purpose flour

¾ teaspoon baking soda

2/3 cup soft unsalted butter

1 cup sugar

1/3 cup Splenda brown sugar mix, packed, or 2/3 cup packed light brown sugar

½ teaspoon salt

4 eggs (I used extra large)

1 teaspoon vanilla extract

¾ cup sour cream

NOTE: To reduce the fat and sugar content of this recipe for family members and friends that require these changes, I suggest the following (I have done this and it works):

Sugar – use 2/3 cup artificial sweetener and 1/3 cup sugar

Brown sugar – use 1/3 cup Splenda Brown Sugar Blend, packed

Butter – use 1/3 cup soft unsalted butter and 1/3 cup applesauce

Sour Cream – use no fat or reduced fat sour cream (*I would like to try Greek style yogurt the next time I make this recipe.)

Follow recipe as written below.

Method:

  1. Dissolve the cocoa in the boiling water. Stir until smooth. Add melted chocolate. Stir to combine.  Let cool to room temperature while continuing with step 2.
  2. Sift flour and baking soda together into a small bowl.
  3. In the mixing bowl of a stand mixer, combine butter, white sugar and brown sugar. Beat until light and fluffy, 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Add chocolate mixture and beat on high until well incorporated. Add vanilla. Mix.
  6. Add 1/3 of the sifted flour mixture and ½ of the sour cream. Beat well using medium speed.
  7. Add half of the remaining flour mixture and the rest of the sour cream and mix well.
  8. Add remaining flour and mix until no streaks of flour remain.
  9. Spread batter carefully over topping in the prepared cake pan. Smooth top with spatula.
  10. Bake in preheated oven for 35 minutes or until toothpick comes out clean.
  11. Set pan on cooling rack for 5 minutes to allow the topping to set.
  12. Invert onto a large rectangular platter. Allow topping to drip down the sides of the cake when removing the pan.
  13. Serve warm or at room temperature with a dollop of softly whipped cream or a scoop of your favorite ice cream.
  14. The cake can also be baked in two 9 inch cake pans. Serve one and freeze the other for later.

I hope you enjoy this very chocolatey cake with pecan and coconut topping as much as our Writing Group did yesterday. Happy Valentine’s Day, dear readers!

 

 

 

Upside Down Deep Chocolate Cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 10 - 12 servings

Ingredients

    Topping:
  • ½ cup butter
  • ¼ cup water
  • 1 cup brown sugar
  • 1 cup coarsely chopped pecans
  • 1 1/3 cup flaked coconut
  • Deep Chocolate Cake Batter:
  • 4 oz. or squares quality bittersweet baking chocolate
  • ¼ cup good quality cocoa
  • ½ cup boiling water
  • 2 cups sifted all-purpose flour
  • ¾ teaspoon baking soda
  • 2/3 cup soft unsalted butter
  • 1 cup sugar
  • 1/3 cup Splenda brown sugar mix, packed, or 2/3 cup packed light brown sugar
  • ½ teaspoon salt
  • 4 eggs (I used extra large)
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream

Instructions

    Preparation:
  1. Preheat oven to 350°F.
  2. Spray 9 x 13 inch glass baking pan with no stick spray.
  3. Coarsely chop 4 squares of quality bittersweet baking chocolate. Melt in microwave using short 20 second bursts, stirring until just melted.
  4. Topping:
  5. Melt butter in a saucepan.
  6. Add water and brown sugar. Stir until sugar is dissolved. Remove from heat.
  7. Mix in pecans and coconut.
  8. Spread evenly in a 9 x 13 inch glass baking pan.
  9. Deep Chocolate Cake Batter:
  10. Dissolve the cocoa in the boiling water. Stir until smooth. Add melted chocolate. Stir to combine. Let cool to room temperature while continuing with step 2.
  11. Sift flour and baking soda together into a small bowl.
  12. In the mixing bowl of a stand mixer, combine butter, white sugar and brown sugar. Beat until light and fluffy, 3 to 5 minutes.
  13. Add eggs one at a time, beating well after each addition.
  14. Add chocolate mixture and beat on high until well incorporated. Add vanilla. Mix.
  15. Add 1/3 of the sifted flour mixture and ½ of the sour cream. Beat well using medium speed.
  16. Add half of the remaining flour mixture and the rest of the sour cream and mix well.
  17. Add remaining flour and mix until no streaks of flour remain.
  18. Spread batter carefully over topping in the prepared cake pan. Smooth top with spatula.
  19. Bake in preheated oven for 35 minutes or until toothpick comes out clean.
  20. Set pan on cooling rack for 5 minutes to allow the topping to set.
  21. Invert onto a large rectangular platter. Allow topping to drip down the sides of the cake when removing the pan.
  22. Serve warm or at room temperature with a dollop of softly whipped cream or a scoop of your favorite ice cream.
  23. The cake can also be baked in two 9 inch cake pans. Serve one and freeze the other for later.
http://www.bestbakingrecipe.com/upside-down-deep-chocolate-cake/

 

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Category: Cakes & Tortes

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