German Chocolate Upside Down Cake
Over a year ago
4,144 views
Ingredients
- 300g plain flour
- 300g granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 230g butter
- 230g sour cream
- 4 large eggs
- 125g plain chocolate. melted
- 130ml milk
- 0.75 teaspoon vanilla extract
- 50g dessicated coconut
- 100g chopped pecans
- 230g cream cheese. room temperature
- 455g icing sugar. sifted
Accompaniment
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Description
This is a splice of several Internet recipes, and is converted from American hence unnecessarily precise amounts... It's called German, but I think it's German American.
Method
-
1
Turn the oven on to Gas Mark 5 / 180 C / 350 F. Grease and flour a 9x13x2 inch rectangular baking tin.
Melt the chocolate.
In a large bowl, combine flour, sugar, baking soda, butter, salt, sour cream, eggs, chocolate, milk, and vanilla extract. Beat with mixer at low speed until blended. Increase mixer to high speed and beat 2 minutes longer. Spoon batter into prepared tin.
Beat together the cream cheese, butter and icing sugar. Drop by spoonfuls over the top of the cake batter.
Bake for about 45-50 minutes. A toothpick inserted into the centre of the cake should come out clean.
Chef's Tips
This often takes longer to cook than it says it does, and I find a toothpick never comes out completely clean - just look for cake crumbs and icing, rather than unbaked cake.
Use a high cocoa chocolate or it won't be very chocolatey. It will still taste nice, though.
Also, it tastes a lot better on the second day, as it is too gooey straight out of the oven.
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