This moist, delicious chocolate upside down cake makes its own thick chocolate topping. It’s a pudding cake with amazing flavor, and it is super easy to make.
- 3/4 cup granulated sugar
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 squares unsweetened chocolate
- 2 tablespoons unsalted butter
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
For the Topping:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup boiling water
Gather the ingredients.
Heat the oven to 350 F. Grease and flour an 8-inch-square or 9-inch-round baking pan.
Combine 3/4 cup of granulated sugar, flour, baking powder, and salt together in a large bowl. Stir to blend thoroughly.
Melt the unsweetened chocolate with butter atop a double boiler or in a stainless steel or glass bowl over simmering water.
Add the chocolate mixture to the dry ingredients along with milk and vanilla; beat with an electric mixer until smooth.
Spoon chocolate cake batter into the prepared pan, and spread it evenly.
For the Topping
Gather the ingredients for the topping.
Bring 3/4 cup of water to a boil in a saucepan or in a Pyrex measuring cup in the microwave.
Meanwhile, combine the 1/2 cup of granulated sugar, the 1/2 cup of brown sugar, and the unsweetened cocoa. Sprinkle the mixture evenly over batter,
Pour boiling water evenly over the topping.
Bake the cake in the preheated 350 F oven for 35 to 40 minutes.
Remove the cake to a rack. While it is still hot, place a cake plate or platter over the cake and carefully invert the cake. With a spatula, scrape out any topping remaining in the pan and spread it over the inverted cake.
Serve the cake warm or cold.