Upside Down German Chocolate Cake

Upside Down German Chocolate Cake


35 people made this

About this recipe: This delicious cake is not the prettiest of cakes, but it does taste fantastic. A light and tender cake is baked on top of a sweet coconut and pecan base.


Makes: 1 20x30cm cake

  • 300ml water
  • 50g butter
  • 220g dark brown soft sugar
  • 75g desiccated coconut
  • 100g mini marshmallows
  • 115g chopped walnuts
  • 115g dark baking chocolate
  • 125ml water
  • 310g plain flour
  • 300g caster sugar
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 250ml soured cream
  • 115g butter, softened
  • 1 teaspoon vanilla extract
  • 3 eggs

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. Preheat oven to 180 C / Gas 4.
  2. In a saucepan, combine 300ml water and 50g butter. Heat until butter melts, then stir in dark brown soft sugar and coconut. Pour into ungreased 20x30cm tin. Sprinkle marshmallows and walnuts over top. Set aside.
  3. In a saucepan over low heat, combine chocolate with 125ml water. Heat, stirring, until chocolate is melted. Remove from heat.
  4. In a large bowl, mix flour, sugar, bicarbonate of soda and salt. Add soured cream, 115g butter, vanilla and eggs. Add chocolate mixture and beat for 3 minutes. Carefully spoon batter into baking tin.
  5. Bake at 180 C / Gas 4 for 40 to 50 minutes or until skewer inserted into centre comes out clean. Place tin on foil onto baking tray to prevent messy spillages.

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