Chocolate Upside-Down Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My favorite way to impress guests is with this chocolate upside down cake, a showstopper that's surprisingly simple to make. The magic happens when you flip it over to reveal a gorgeous caramelized pineapple topping that glistens beautifully. What I love most is that it comes together in just 45 minutes total, making it perfect for unexpected company or last minute dessert cravings. The cocoa powder brings not only rich chocolate flavor but also antioxidants that are genuinely good for you. This recipe is budget friendly too, using pantry staples you probably already have at home. Trust me, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 100 gunsalted butter
- 237 mlbrown sugar
- 1fresh pineapple(diced)
- 237 mlall-purpose flour
- 710 mlcocoa powder
- 1 tspbaking powder
- 1 tspsalt
- 710 mlwhite sugar
- 1 tspvanilla extract
- 2eggs
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Melt 100g unsalted butter and mix with 1 cup brown sugar. Spread the mixture in the bottom of a cake pan.
Tip: You can line the pan with parchment paper for easier removal.
- 3
Arrange the diced pineapple on top of the sugar and butter mixture.
- 4
In a separate bowl, combine 1 cup all-purpose flour, 3/4 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
- 5
In another bowl, cream 200g unsalted butter, 3/4 cup white sugar, and 1 tsp vanilla extract until light and fluffy.
- 6
Beat in 2 eggs one at a time, making sure each is fully incorporated before adding the next.
- 7
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- 8
Pour the batter over the pineapple in the cake pan.
- 9
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Let the cake cool for a few minutes, then invert it onto a serving plate.
Tip: Be careful not to burn yourself.
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