Chilli Chocolate Upside-Down Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This chilli chocolate upside down cake is my go to when I want something impressive but don't have much time. The whole thing comes together in just 55 minutes from start to table, and it uses ingredients you probably already have at home. What I love most is how the heat from the chilli flakes plays against the richness of dark cocoa and sweet apricots, creating this amazing complex flavor that feels fancy but is honestly so simple to make. Cocoa powder is packed with antioxidants too, so you can feel a bit better about indulging in a generous slice. Trust me, this one will become a regular in your baking rotation.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 100unsweetened cocoa powder
- 10baking powder
- 5salt
- 150unsalted butter
- 4large eggs
- 1vanilla extract
- 10chilli flakes
- 100semi-sweet chocolate chips
- 150diced apricots
- 50brown sugar
- 50pork rind
- 60coconut oil
Detail level
Instructions
- 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
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Use a digital scale for accurate measurements.
- 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
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
Add melted chocolate to the butter mixture and whisk until combined.
Tip: Don't overmix, or the cake will be dense.
- 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
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
Pour the batter into the prepared cake pan and smooth the top.
Tip: Don't overfill the pan, or the cake will overflow.
- 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
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
Invert the cake onto a wire rack and let cool completely.
Tip: Serve warm or at room temperature.
- 12
Optional: Sprinkle with powdered sugar and serve with a scoop of vanilla ice cream.
Tip: Enjoy the spicy kick and rich flavors!
Recipe Variations
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