Chocolate Fudge Upside Down Cake
Submitted by capedavenger
Self-saucing chocolate pudding cake that creates its own hot fudge layer as it bakes. Pour boiling water over cocoa-sugar topped batter and the oven does the rest. Flip it for a gooey, saucy revelation.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minHere’s a bit of baking magic that never gets old. You pour boiling water right over the top of raw cake batter, and the oven somehow sorts it all out into a light chocolate cake sitting on a pool of thick, hot fudge sauce.
The cocoa and brown sugar sprinkled over the batter before the water goes in? That sinks and transforms into the sauce. The cake batter rises above it, studded with walnuts. When you flip it upside down, the fudgy layer is on top, warm and gooey.
It looks wrong going into the oven. It comes out absolutely right.
Kitchen Tips
- Don’t stir after pouring the boiling water. It’s supposed to sit on top and look messy. Trust the process
- Serve warm, straight from the oven, when the sauce is at its most liquid and spoonable
- A scoop of vanilla ice cream on top melting into that hot fudge sauce is mandatory, not optional
- This cake doesn’t keep well overnight since the sauce gets absorbed. Make it and eat it the same day
Ingredients
Directions
Cream together sugar and butter.
Sift together several times: flour, salt, baking powder, 1½ tbls cocoa, milk, walnuts.
Add to sugar and butter, alternately with the milk.
Pour into a greased cake pan.
Sprinkle with nuts.
Mix together: brown sugar, white sugar, 4 tbls cocoa.
Spread over top of the cake mixture.
Pour 1½ cups boiling water over all.
Bake at 375℉ (190℃) F for about 30 minutes.
Cool slightly. Turn upside down.
Comments
