Upside-down chocolate caramel nut cake

Rich, crunchy, dense and caramelly, this upside-down chocolate caramel nut cake is a slice of pure indulgence. Perfect with coffee as a special afternoon tea, or served up to celebrate a birthday.
1H 10M


Caramel nut topping


1.Preheat the oven to 160°C (140°C fan-forced). Grease a deep, 20cm round cake pan and line the base with baking paper.
2.To make caramel nut topping, combine the butter, sugar and cream in a small saucepan. Stir over a low heat, without boiling, until sugar is dissolved. Bring to boil, then remove from heat. Pour caramel mixture over the base of the prepared pan, sprinkle combined nuts over caramel; freeze while preparing cake mixture.
3.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between each addition. Stir in sifted dry ingredients, then chocolate and milk.
4.Spread cake mixture over caramel nut topping. Bake for about 1 hour 10 minutes. Stand cake in the pan for 15 minutes before inverting onto a wire rack to cool.

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