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Sinfully rich Chocolate Nut Upside-down cake recipe

By Elaine Mellen

Posted on February 10, 2015

One of the first cakes I made after getting married was this Chocolate Nut upside-down cake recipe and it was a hit. My husband and my family loved it, and yours will too. What’s better than a wonderful fudge cake with a delicious caramel nut topping? Nothing.

The best part about this upside-down cake recipe is how easy it is to make. Obviously its delicious; its made with chocolate. But I promise you can make this perfect cake at home. Just try and you will see!

Because I love to bake, I collect cake dishes and serving plates. I personally love to display my cakes on pedestal cake dishes. They’re available in wonderfully beautiful designs (see photo below).

Start with a basic glass pedestal cake dish, which is beautiful as well as practical. Then be on the lookout for different dishes from new ones to vintage. Some of my best finds were inexpensive, found at antique stores and flea markets. Find the dish that’s right for you. Desserts and cakes should be displayed.

Chocolate Nut Upside-down cake

Ingredients:

10 tablespoons butter

1/4 cup firmly packed light brown sugar

2/3 cup light corn syrup

1/4 cup heavy cream

1 cup broken walnuts or pecans

1 3/4 cup sifted cake flour (I use King Arthur Cake Flour)

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups granulated sugar

2 eggs, separated

3 squares unsweetened chocolate, melted (Ghirardelli is my favorite)

1 teaspoon vanilla

1 cup milk

Directions:

Melt 4 tablespoons of butter in a small sauce pan; stir in brown sugar and heat until bubbly.

Stir in corn syrup and cream. Heat, stirring constantly, until it’s just boiling.

Add nuts and pour into a generously greased 10-inch Bundt pan. Let stand while preparing cake batter.

Pre-heat oven to 350 F.

Sift flour, baking powder, and salt into a small bowl.

Beat remaining butter in a large bowl until soft. Gradually beat in granulated sugar until well blended.

Beat in egg yolks, chocolate, and vanilla until thoroughly blended.

Add flour mixture alternately with milk, beginning and ending with flour.

Beat egg whites in a small bowl until stiff. Fold into cake batter. Spoon batter evenly over nut mixture in pan.

Bake at 350 F for 45 minutes, or until wooden pick inserted in the center of the cake comes out clean.

Loosen cake from edges with a small knife. Cover pan with serving plate; invert; shake gently. Then lift off Bundt pan. Arrange any remaining nuts or syrup clinging to pan onto the cake with a rubber spatula.