Raspberry Mocha Upside-Down Cake
A moist decadent chocolate cake paired with juicy raspberries and an irresistible espresso caramel makes this raspberry mocha upside-down cake a dessert you'll want on regular rotation.
Print
Pin
Share on Facebook
Servings: 8
Calories: 323kcal
Ingredients
Raspberries:
- 12 ounces raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Espresso caramel:
- 4 tablespoons butter
- 2 teaspoons espresso powder
- ½ cup light brown sugar
- 2 tablespoons heavy cream
Batter:
- 1 cup cake flour
- ¼ cup Dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup granulated sugar
- 1 egg
- ½ cup whole milk
- 1 teaspoon vanilla extract
For serving:
- Whipped cream (optional)
Instructions
Prepare the raspberries:
- Preheat the oven to 350ºF.
- Place the raspberries in a large bowl. Cover with ¼ cup granulated sugar and 1 tablespoon cornstarch. Stir to coat and refrigerate until needed.
Make the espresso caramel:
- Lightly grease a 9-inch cake pan. Set aside.
- Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add 2 teaspoons espresso powder and ½ cup light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Turn the heat to low and add 2 tablespoons heavy cream. Whisk until smooth and simmer for 1 minute. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Make the batter:
- Sift 1 cup cake flour, ¼ cup Dutch processed cocoa powder, 1 teaspoon baking powder, and ½ teaspoon kosher salt into a small bowl. Set aside.
- Using an electric hand mixer, cream 4 tablespoons butter with ½ cup granulated sugar in a large mixing bowl until light and fluffy. Add 1 egg and beat until smooth.
- Add half the dry ingredients and beat with the mixer until just combined. Add half of the milk and beat until incorporated. Add the remaining dry ingredients, the rest of the milk, and 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan and raspberries from the refrigerator.
- Pour all of the raspberries, including any liquid from the bowl, over the caramel layer. Smooth the raspberries into a single layer and press gently into the caramel to create a tight layer. Avoid breaking the raspberries too much.
- Spoon the batter over the raspberries and smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand for at least 30 to 45 minutes at room temperature.
To serve:
- Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake. Once the cake has been transferred to the plate, cut and serve with whipped cream on top. Enjoy!
Nutrition
Calories: 323kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Sodium: 294mg | Fiber: 4g | Sugar: 36g | Vitamin C: 11mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!