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.
- 1 hr 10 mins cooking
- Serves 8
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Ingredients
Caramel nut topping
- 40 gram butter
- 1/4 cup (50g) firmly packed brown sugar
- 2 tablespoon cream
- 2 tablespoon chopped unsalted roasted macadamias
- 2 tablespoon chopped unsalted roasted pistachio nuts
- 2 tablespoon chopped unsalted roasted walnuts
Upside-down chocolate caramel nut cake
- 125 gram butter, chopped
- 1 cup (200g) firmly packed brown sugar
- 3 eggs
- 1 cup (150g) self-raising flour
- 1/4 cup (35g) plain flour
- 1/4 teaspoon bicarbonate of soda
- 1/3 cup (35g) cocoa powder
- 100 gram dark chocolate, melted
- 3/4 cup (180ml) milk
Method
Upside-down chocolate caramel nut cake
- 1Preheat the oven to 160°C (140°C fan-forced). Grease a deep, 20cm round cake pan and line the base with baking paper.
- 2To 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.
- 3Beat 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.
- 4Spread 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.
