Chocolate Upside Down Cake |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 16 |
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This from-scratch recipe uses no eggs and is really yummy. Cooking time includes waiting for the cake to cool for 30 minutes after baking. Ingredients:
2 cups all-purpose flour |
1/4 cup unsweetened cocoa powder |
4 teaspoons baking powder |
1 2/3 cups sugar |
1 cup skim milk, room temperature |
1/4 cup nonfat plain yogurt |
2 teaspoons vanilla extract |
1 ounce unsweetened chocolate, melted and cooled slightly |
1 cup sugar |
1 cup dark brown sugar, firmly packed |
1/2 cup unsweetened cocoa powder, plus |
2 tablespoons unsweetened cocoa powder |
1 3/4 cups hot water |
Directions:
1. Preheat oven to 325 F degrees. Set oven rack in middle of oven. Lightly spray 9x13 glass baking pan with cooking spray.
2. In medium bowl, whisk together flour, cocoa powder, and baking powder (about 30 seconds). Set aside.
3. In large bowl, whisk together sugar, milk, yogurt, vanilla, and melted chocolate until combined (about 1 minute). Add dry ingredients and whisk until just moistened, about 30-40 seconds.
4. Pour batter into baking dish. Smooth the top with the back of a spoon. Set aside.
5. Make the sauce: In medium bowl, whisk together the sugar, brown sugar, and cocoa. Gradually add the hot water, whisking until the sugar is dissolved and the sauce is smooth (about 30 seconds).
6. Gently drizzle sauce over the back of a spoon onto the cake batter, covering the batter completely. NOTE: Don't worry if some of the batter floats up from below.
7. Bake about 50 minutes, or until cake is firm to the touch. Allow to cool slightly, about 30 minutes.
8. Release sides of cake by running a knife around the edges of the pan.
9. Transfer squares to serving plates and spoon fudge sauce from the bottom of the pan over each piece.
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