Chocolate Nut Upside-Down Cake
A decadent upside-down cake featuring a rich chocolate and nut topping with a moist, tender crumb. Its caramelized brown sugar and corn syrup glaze provide a sweet, nutty flavor that pairs perfectly with the deep chocolate notes. Ideal for special occasions or a luxurious dessert treat for chocolate lovers.
Ingredients
- 10 Tbsp. butter or margarine ⓘ
- 1/4 cup light brown sugar, firmly packed ⓘ
- 2/3 cup light corn syrup ⓘ
- 1/4 cup heavy cream ⓘ
- 1 cup broken walnuts ⓘ
- 1 3/4 cups sifted cake flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 1/2 cups granulated sugar ⓘ
- 2 eggs, separated ⓘ
- 3 squares unsweetened chocolate, melted ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup milk ⓘ
Instructions
- Melt 4 tablespoons of butter in a small saucepan; stir in the brown sugar.
- Heat until bubbly.
- Stir in the corn syrup and heavy cream.
- Heat, stirring constantly, just to boiling.
- Add the broken walnuts.
- Pour the caramel mixture into a generously buttered 10-inch (12-cup) Bundt pan.
- Set aside the pan with the caramel and nuts.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).