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.
Tips & Substitutions
To ensure a moist cake, avoid overmixing the batter once you add the dry ingredients. You can substitute pecans for walnuts if you prefer a different nut flavor. For a richer taste, use dark chocolate instead of unsweetened chocolate. If you can't find cake flour, you can make your own by mixing all-purpose flour with cornstarch.
Serving Suggestions
Serve the Chocolate Nut Upside-Down Cake warm or at room temperature, drizzled with extra caramel sauce or whipped cream for added indulgence. It pairs beautifully with vanilla ice cream or a scoop of sorbet for a refreshing contrast. This cake is perfect for special occasions or as a delightful dessert after a meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or in a warm oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Nut Upside-Down Cake contains roughly 564 calories, with 9g protein, 44g carbohydrates, and 36g fat. It is an excellent source of vitamin A (22% of the Daily Value), iron (20% of the Daily Value), and calcium (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 839mg per serving (36% of the Daily Value).
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).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can easily substitute walnuts with pecans or almonds based on your preference. Just ensure that the nuts are chopped into similar sizes for even distribution in the cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be cautious not to overbake, as this can lead to a dry texture.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just cool it completely, wrap it tightly, and store it at room temperature. Reheat before serving for the best experience.
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).