Mint Chocolate Upside-Down Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This is one of my favorite desserts to make when I want something impressive but don't have hours to spend in the kitchen. The magic happens when you flip it over to reveal a gorgeous layer of melted chocolate and fresh mint on top, and the whole thing comes together in just 45 minutes from start to finish. Dark chocolate is packed with antioxidants, so you can almost convince yourself this is good for you. What I love most is how simple it is, using basic pantry staples you probably already have at home, yet it tastes like you spent all day baking. Your guests will be absolutely stunned when you bring this beauty to the table.
Ella x
Ingredients
- 250 gbutter
- 400 ggranulated sugar
- 200 gbrown sugar
- 2mint leaves(freshly chopped)
- 300 gdark chocolate chips
- 3eggs
- 300 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 250 mlmilk
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease a 20cm square cake pan and line the bottom with parchment paper.
Tip: To ensure the cake releases from the pan easily.
- 2
Combine the butter and sugars in a large saucepan over medium heat. Stir until the butter has melted and the mixture is smooth.
Tip: Use a silicone spatula to avoid scratching the pan.
- 3
Remove the saucepan from the heat and stir in the chopped mint leaves. Let it steep for 5 minutes.
Tip: This will allow the mint flavor to infuse into the sugar mixture.
- 4
Stir in the dark chocolate chips until they have melted and the mixture is smooth.
Tip: If the chocolate doesn't melt easily, you can reheat the mixture in short intervals until it reaches the desired consistency.
- 5
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Use a gentle whisking motion to avoid developing the gluten in the flour.
- 6
Add the dry ingredients to the saucepan and stir until just combined.
Tip: Avoid overmixing the batter.
- 7
Pour in the milk and vanilla extract, and stir until the batter is smooth.
Tip: If the batter seems too thick, you can add a little more milk.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed to avoid any hotspots in the cake.
- 9
Arrange the brown sugar and mint leaves in a diamond pattern on top of the batter.
Tip: This will create the beautiful caramelized crust on the bottom of the cake.
- 10
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake the cake, as it can become dry and crumbly.
- 11
Remove from the oven and let it cool in the pan for 5 minutes.
Tip: This will help the cake to release from the pan more easily.
- 12
Invert the cake onto a serving plate and peel off the parchment paper.
Tip: Serve warm or at room temperature, dust with powdered sugar if desired.
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