Chilli Chocolate Upside-Down Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8inch) round cake pan and line the bottom with parchment paper.

   Tip: Use a mixture of all-purpose flour and baking powder for a lighter texture.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Use a digital scale for accurate measurements.

3. 3

   In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.

   Tip: Use room temperature ingredients for a fluffier cake.

4. 4

   Melt chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

   Tip: Add a pinch of salt to balance the sweetness.

5. 5

   Add melted chocolate to the butter mixture and whisk until combined.

   Tip: Don't overmix, or the cake will be dense.

6. 6

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

   Tip: Don't overmix, or the cake will be dense.

7. 7

   Stir in chilli flakes, chocolate chips, diced apricots, brown sugar, and pork rind.

   Tip: Use a spatula to scrape the sides of the bowl.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Don't overfill the pan, or the cake will overflow.

9. 9

   Arrange the coconut oil and diced apricots in a circular pattern on top of the batter.

   Tip: Use a small amount of oil to prevent sticking.

10. 10

    Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

    Tip: Let the cake cool in the pan for 5 minutes before inverting.

11. 11

    Invert the cake onto a wire rack and let cool completely.

    Tip: Serve warm or at room temperature.

12. 12

    Optional: Sprinkle with powdered sugar and serve with a scoop of vanilla ice cream.

    Tip: Enjoy the spicy kick and rich flavors!