An old recipe my Grandma and Mama would make. It’s also known as Chocolate Cobbler. Very simple yet wonderful. It’s just what your chocolate lovers are wanting! A thin cake with a thick chocolate sauce. You can easily double this to make a thicker cake. When ready to serve, cut a piece, flip it over with a spatula and see the amazement on faces gathered ’round. Enjoy! Love and hugs!
Chocolate Upside Down Cake
For Batter
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 Tablespoons dark, or regular, cocoa
- 3/4 cup sugar
- 2 Tablespoons unsalted butter, room temperature*
- 2 Tablespoons shortening*
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts, optional
- 1/2 cup chocolate chips, your choice, optional but great!
For top of batter
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 4 Tablespoons dark, or regular, cocoa
- 1 cup boiling water
*Use all butter or shortening if preferred
Preheat oven to 375 degrees F. Grease and flour 8×8 pan.
Cream butter, shortening and 1/2 cup white sugar
Sift flour, baking powder, salt and dark cocoa. Add to butter/shortening along with milk and vanilla. Beat until fluffy. Spread into pan.
Sift together 1/2 cup sugar, 1/2 cup brown sugar and cocoa. Sprinkle over cake batter. Pour water over top and bake for 30 minutes at 375 degrees F turning pan around halfway through. It is ready when a toothpick inserted halfway into cobbler comes out clean.
Keep in pan. When ready to serve, cut into squares and flip over.
Sprinkle with confectioners sugar, top with vanilla bean ice cream or whipped topping.
