Salted Chocolate Upside-Down Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You're going to love this one. My salted chocolate upside down cake is pure indulgence with a sophisticated twist that'll impress anyone at your table. The magic happens when rich dark chocolate meets buttery caramel and a whisper of sea salt, creating layers of complex flavor that just sing together. Dark chocolate is packed with antioxidants too, so you can almost convince yourself this is good for you. Best of all, the whole thing comes together in under an hour with just basic pantry staples and minimal fuss. It's the kind of dessert that looks fancy enough for company but simple enough to make on a Tuesday night.
Ella x
Ingredients
- 250 gflour
- 200 ggranulated sugar
- 150 gunsalted butter
- 250 gdark chocolate
- 150 gcaramel sauce
- 2 eggeggs
- 1 gsalt
- 100 gpecans
- 5 gbaking powder
- 2 gsalted butter, melted
- 1 gvanilla extract
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F) and grease a 20cm (8 inch) round cake pan. Line the bottom with parchment paper.
Tip: Use a high-quality cake pan for an even bake.
- 2
In a medium saucepan, combine the caramel sauce and 100ml (3.4 fl oz) of water. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
Tip: Be careful not to burn the caramel.
- 3
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk to combine.
Tip: Use a digital scale for accurate measurements.
- 4
Add the melted butter and eggs to the dry ingredients. Mix until just combined.
Tip: Don't overmix the batter.
- 5
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
In a 20cm (8 inch) round cake pan, arrange the pecans in a concentric circle pattern. Drizzle with the melted caramel sauce.
Tip: Use a spatula to spread the caramel evenly.
- 7
Pour the melted chocolate over the pecans, then smooth the top.
Tip: Use an offset spatula for a smooth finish.
- 8
Pour the batter over the chocolate layer and smooth the top.
Tip: Use a spatula to spread the batter evenly.
- 9
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door until the timer goes off.
- 10
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Use a spatula to loosen the edges.
- 11
Invert onto a serving plate and slice into wedges.
Tip: Serve warm or at room temperature.
- 12
Drizzle with the melted salted butter and sprinkle with flaky sea salt, if desired.
Tip: For an extra-special touch.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.