Mocha upside-down cake

    This mocha upside-down cake, with plenty of chocolate and coffee, is sure to become a family favourite.

    2 people made this

    Serves: 9 

    • Cake
    • 2 tablespoons butter
    • 30g dark chocolate
    • 120ml milk
    • 1 teaspoon vanilla extract
    • 125g plain flour, sifted
    • 150g caster sugar
    • 2 teaspoons baking powder
    • 1/8 teaspoon salt
    • Topping
    • 240ml cold, strong, brewed coffee
    • 110g brown sugar
    • 100g caster sugar
    • 20g cocoa powder

    Prep:20min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease an 20cm cake tin.
    2. Combine butter and 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, 150g caster sugar, baking powder and salt together in a separate bowl; stir in chocolate mixture until cake batter is smooth. Pour batter into the prepared cake tin.
    4. Stir coffee, brown sugar, 100g caster sugar and cocoa powder together in a bowl; pour over cake batter.
    5. Bake in the preheated oven for 30 minutes. Cool cake in the tin for 10 minutes. Turn cake out onto a serving plate. (Be sure to have a plate or platter that fits tightly over the cake tin before you flip it. The topping will be runny until it cools more).

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