Upside Down Berry Chocolate Cake
I think at this point, the only thing better than a chocolate cake is an upside down berry caramel chocolate cake with juicy, glossy berries that melt into the chocolate layer and caramel adding that deep, indulgent flavour, it’s just so, so good ♡
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Upside Down Berry Chocolate Cake
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servings
6
prep time
15 min
cook time
35-45 min
Ingredients
Chocolate Cake
- 1 cup (240 g) milk
- 1 tbsp apple cider vinegar
- 1/2 cup (100 g) white sugar
- 1/4 cup (50 g) brown sugar
- 1/2 cup (120 g) oil
- 1 tsp vanilla extract
- 1 cup + 2 tbsp (140 g) all purpose flour
- 1/4 cup (25 g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup (60 g) hot coffee
Caramel
- 1/3 cup (65 g) granulated white sugar
- 2 tbsp (30 g) water
- 1/2 tbsp (7 g butter)
Berries
- mixed berries, enough for a thin even layer
Equipment
Instructions:
- Layering the berries: Take a greased, parchment lined baking tin and add an even layer of berries at the bottom.
- For the caramel: In a saucepan, add sugar and water and mix till the sugar is mostly dissolved. Place on medium heat and let it cook undisturbed till it starts bubbling and turns a light amber colour. Do not stir at this stage, just let it do its thing.
- Once it reaches that deep yellow colour, lower the heat and add room temperature butter. Whisk till smooth and fully combined, then immediately pour it over the berries while still hot.
- Pour the hot caramel over the berries and set it aside.
- For the chocolate cake: In a bowl, add milk and apple cider vinegar. Let it sit for 5 minutes till it slightly curdles and forms a buttermilk mixture.
- Add the buttermilk mixture to white sugar, brown sugar, oil and vanilla and whisk everything together till the mixture looks smooth and the sugar is almost dissolved.
- In a separate bowl, add the dry ingredients: all purpose flour, cocoa powder, cornflour, baking powder, baking soda and a pinch of salt. Add the wet mixture to the dry ingredients and gently combine to get a smooth batter.
- Pour in the hot coffee and mix gently.
- Transfer the batter into the berry caramel bottomed baking tin and spread it evenly.
-
Bake:
Oven: Bake in a preheated oven at 180°C for 40-50 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
Airfryer: Airfry at 160°C for 35–45 minutes.
Note: Baking time may vary depending on your cake tin size and the appliance used so start checking around the 25 minute mark with a toothpick and avoid overbaking to keep the cake soft and moist. - Let the cake cool for about 30 minutes till it’s still warm but not too hot. Then flip it onto a plate, peel off the parchment paper and let it cool completely before slicing and enjoying!
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