Upside Down Chocolate Chip Cake

"A nice moist chocolate cake with a different kind of "icing""
 
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photo by Calee photo by Calee
photo by Calee
Ready In:
45mins
Ingredients:
17
Serves:
8
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ingredients

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directions

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

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Reviews

  1. jesskru
    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?
     
  2. CookingONTheSide
    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.
     
  3. agrouthe
    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.
     
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