Chocolate Upside Down Cake

Chocolate cake
Chocolate upside down cake Diana Rattray
Prep: 7 mins
Cook: 40 mins
Total: 47 mins
Servings: 8 servings
Nutrition Facts (per serving)
468 Calories
19g Fat
72g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 468
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 53%
Cholesterol 14mg 5%
Sodium 335mg 15%
Total Carbohydrate 72g 26%
Dietary Fiber 4g 16%
Protein 5g
Calcium 173mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moist, delicious chocolate upside down cake makes its own thick chocolate topping. It's a pudding cake with amazing flavor, and it is super easy to make.

Invert it while it is still hot from the oven and serve it warm with whipped cream or whipped topping. Or serve it with a scoop of vanilla or fudge ripple ice cream!


  • 3/4 cup sugar (granulated)
  • 1 cup flour (all-purpose, unsifted)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 squares unsweetened chocolate
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • For the Topping:
  • 1/2 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup water (boiling)

Steps to Make It

  1. Heat the oven to 350 F. Grease and flour an 8-inch square or 9-inch round baking pan.

  2. Combine 3/4 cup of granulated sugar, flour, baking powder, and salt together in a large bowl. Stir to blend thoroughly.

  3. Melt the unsweetened chocolate with butter atop a double boiler or in a stainless steel or glass bowl over simmering water.

  4. Add the chocolate mixture to the dry ingredients along with milk and vanilla; beat with an electric mixer until smooth.

  5. Spoon chocolate cake batter into the prepared pan, and spread it evenly.

For the Topping

  1. Bring 3/4 cup of water to a boil in a saucepan or in a Pyrex measuring cup in the microwave.

  2. Meanwhile, combine the 1/2 cup of granulated sugar, the 1/2 cup of brown sugar, and the unsweetened cocoa. Sprinkle the mixture evenly over batter,

  3. Pour boiling water evenly over the topping.

  4. Bake the cake in the preheated 350 F oven for 35 to 40 minutes.

  5. Remove the cake to a rack. While it is still hot, place a cake plate or platter over the cake and carefully invert the cake. With a spatula, scrape out any topping remaining in the pan and spread it over the inverted cake.

  6. Serve the cake warm or cold.