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Photo of Mocha Upside-Down Cake by Lisa Proctor

Mocha Upside-Down Cake

Rated as 4.5 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"Handed down from my grandmother, this family favorite disappears as soon as it's cool enough to eat."
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Ingredients

1 h servings 257 cals
Original recipe yields 9 servings (1 8-inch pan)

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
  2. Combine butter and unsweetened chocolate in a microwave-safe bowl; heat in the microwave until melted, 20 to 30 seconds. Stir milk and vanilla extract into chocolate mixture.
  3. Mix flour, 3/4 cup white sugar, baking powder, and salt together in a separate bowl; stir in chocolate mixture until batter is smooth. Pour batter into the prepared pan.
  4. Stir coffee, brown sugar, 1/2 cup white sugar, and cocoa powder together in a bowl; pour over batter.
  5. Bake in the preheated oven for 30 minutes. Cool cake in the pan for 10 minutes. Turn cake onto a serving platter.
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Footnotes

  • Cook's Note:
  • Be sure to have a plate or platter that fits tightly over the pan before you flip it. The topping will be runny until it cools more.

Nutrition Facts


Per Serving: 257 calories; 4.9 g fat; 53.6 g carbohydrates; 2.8 g protein; 8 mg cholesterol; 170 mg sodium. Full nutrition

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Reviews

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A co-worker made this and it was great! The flavor was lovely, and the sauce it created gave it a decadent texture. Definitely serve warm!

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This was a good treat with interesting textures. It was very easy to make and was well-received. If I made it again, I would increase the amount of chocolate in the cake before I felt it needed ...

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