Upside Down Chocolate Chip Cake
Ingredients
- 1 cup flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 6 tablespoons unsweetened cocoa powder ⓘ
- 1 cup sugar ⓘ
- 1/2 cup vegetable oil ⓘ
- 1/2 cup hot coffee ⓘ
- 1/2 cup milk ⓘ
- 1 egg ⓘ
- 1/2 teaspoon vanilla ⓘ
- 1/3 - 1/2 cup milk chocolate chips
- Topping ⓘ
- 3 tablespoons butter ⓘ
- 1/2 cup brown sugar ⓘ
- 4 teaspoons water ⓘ
- 1/2 cup shredded coconut (I use sweetened) ⓘ
- 1/2 cup ground pecans ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1424
kcal
71% DV
Protein
Fat
Carbs
* % 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).