Upside Down Chocolate Chip Cake

Total Time
45mins
Prep
15 mins
Cook
30 mins

A nice moist chocolate cake with a different kind of "icing"

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Ingredients

Nutrition

Directions

  1. Heat oven to 350°F.
  2. Spray 9 inch round cake pan with non stick cooking spray (Pam).
  3. Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute).
  4. Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan.
  5. In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar.
  6. In separate bowl whisk together vegetable oil, milk, egg and vanilla.
  7. Add to dry ingredients mix well.
  8. Add hot coffee mix well.
  9. Pour over nut mixture in cake pan.
  10. Bake 25-30 minutes or until cake tester comes out clean.
  11. Let cool in pan for 5 minutes.
  12. Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Most Helpful

I really liked this recipe and really enjoyed the moistness and texture. I made two cakes one right after the other and realized that no matter how much "Pam" or butter I used in the pan the coconut and nuts stuck to the bottom. Both times I had the same issue. What should I try to keep from having this problem again?

5 5

Very good! My sons just loved this cake. They love chocolate and chocolate chips so I knew I couldn't go wrong with this recipe. Thanks for sharing. Made for Pick A Chef Spring 2009.

5 5

This was really easy and really yummy. The cake turned out very moist and was a nice dark chocolate color. My only critique is that it tastes a bit like baking soda. Perhaps reversing the amounts of soda and powder would fix that. Very yummy. I did use soy milk and had to keep it in about 40 min.