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Decadent Orange Chocolate Upside Down Cake

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A rich and moist chocolate cake topped with caramelized orange slices, combining tangy citrus and deep chocolate flavors for a comforting and impressive dessert.

Ingredients

Scale
  • 2 large oranges, thinly sliced (choose seedless if possible)
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons unsalted butter
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh orange zest (about one orange)

Instructions

  1. Prepare the caramelized orange topping: In your 9-inch skillet or cake pan, melt 2 tablespoons of unsalted butter over medium heat. Add 1/2 cup (100g) granulated sugar and stir gently until the mixture turns a golden caramel color (about 5 minutes). Be careful not to burn it! Arrange the thin orange slices evenly over the caramel, overlapping slightly if needed. Set aside while you prepare the batter.
  2. Preheat your oven to 350°F (175°C).
  3. Mix dry ingredients: In a medium bowl, sift together 1 cup (125g) all-purpose flour, 1/2 cup (45g) cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. Combine wet ingredients: In a large bowl, whisk 3/4 cup (150g) granulated sugar with 2 large eggs until pale and fluffy (about 2 minutes). Add 1/2 cup (115g) melted butter, 1/2 cup (120ml) milk, 1 teaspoon vanilla extract, and 1 tablespoon fresh orange zest. Mix well until fully combined.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Don’t overmix—stop when just combined to keep the cake tender.
  6. Pour batter over caramelized oranges: Gently spread the chocolate batter evenly over the orange slices in the pan. Tap the pan lightly on the counter to remove air bubbles.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Allow the cake to cool in the pan for 10-15 minutes. Run a knife gently around the edges to loosen it. Place a serving plate over the pan and carefully invert the cake onto the plate so that the caramelized oranges are on top. If any slices stick to the pan, arrange them back on the cake.
  9. Let the cake cool another 15 minutes before slicing. Serve warm or at room temperature.

Notes

Use medium heat and patience when caramelizing orange slices to avoid burning. Avoid overmixing the batter to keep the cake tender. Butter the pan well before caramelizing to prevent sticking. Let the cake cool before flipping to avoid breakage. If caramel hardens after cooling, soften with a 10-second microwave zap.

Nutrition

Keywords: orange chocolate cake, upside down cake, caramelized orange, chocolate dessert, easy cake recipe, homemade cake, citrus dessert

Find it online: https://leilameals.com/decadent-orange-chocolate-upside-down-cake-recipe-easy-homemade-delight/