Have you ever had a Pineapple Upside-Down Cake? Remember the texture? The gooey, light, melt-in your mouth cake, with the sweet syrup and pineapple bits glazed perfectly on top?
Well, if you prefer chocolate like me, you’re in for a delicious, unexpected twist on that classic! I couldn’t help but make this at the same time I was experimenting with that cobbler the other day, and it turned out to be so good I now feel no need to order that chocolate flourless lava cake at restaurants because I feel I can make something just as satisfying at home! Okay, who am I kidding, I can’t turn down a flourless lava cake when I’m out… 🙂
But back to business! So this recipe, which was kind of like a cool science fair project, works in mysterious ways. You must have faith it will turn out– it’s very odd but the end result is amazing.
Note to my fellow GF people out there– this is not gluten-free because I made it the original way. I wanted to see how it would turn out with the original recipe before I started doctoring it up to be gluten free. Yes, I tried it, and I received quite the hefty migraine after on account of the gluten I presume, but it honestly was worth it in the moment. Next time I post this recipe though, I promise it will be GF so everyone can enjoy it– including me– guilt free.
Alas— Paula Deen’s DELICIOUS, melt-in-your-mouth-warm-fuzzy-feeling- Double-Dutch Chocolate Fudge Upside-Down Cake
Double-Dutch Chocolate Fudge Upside-Down Cake
1 cup all-purpose flour (Used unbleached whole grain all-purpose flour)
1 cup granulated sugar, divided use (I used organic raw cane sugar– which is less processed and Non-GMO)
2 tablespoons, plus 1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt (sea salt)
1/2 cup milk
2 tablespoons melted butter (I used KerryGold pure irish butter)
1 1/2 teaspoons vanilla extract, divided use
1/2 cup chopped walnuts (optional)
1 cup packed brown sugar
1 1/2 cups boiling water
Preheat the oven to 350 degrees.
In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended. Stir in the nuts,if using.
Pour the batter into a greased 9×13-inch pan.
In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Sprinkle this mixture over the batter in the pan.
Using a large spoon, drizzle the boiling water over the cake; do not stir.
Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Cut the cake into squares and place them upside down (gooey side up) on dessert plates.
When you take it out of the oven it looks like this (aka you will think your life is over because you have ruined your precious cake)…..
And voila! That yummy chocolatey sauce that was on the bottom is now on top!
Serve warm out of the oven with a scoop of ice cream or whipped cream! Your guests will love you.
Happy eating, #treatyoself!