Name: Upside-down chocolate caramel nut cake
Cook time: 70 min
Total time: 70 min
Yield: 8
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; 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

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.

Serves 8

Cook

1H 10M

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

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook