Name: Upside-down chocolate caramel nut cake
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: Caramel nut topping; 40 gram butter; 1/4 cup (50g) firmly packed brown sugar; 2 tablespoon cream; 2 tablespoon chopped unsalted roasted macadamias; 2 tablespoon chopped unsalted roasted pistachio nuts; 2 tablespoon chopped unsalted roasted walnuts; 125 gram butter, chopped; 1 cup (200g) firmly packed brown sugar; 3 eggs; 1 cup (150g) self-raising flour; 1/4 cup (35g) plain flour; 1/4 teaspoon bicarbonate of soda; 1/3 cup (35g) cocoa powder; 100 gram dark chocolate, melted; 3/4 cup (180ml) milk

Upside-down chocolate caramel nut cake

Rich, crunchy, dense and caramelly, this upside-down chocolate caramel nut cake is a slice of pure indulgence. Perfect with coffee as a special afternoon tea, or served up to celebrate a birthday.

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Serves 8

Cook

1H 10M

Ingredients

Caramel nut topping

40 gram butter

1/4 cup (50g) firmly packed brown sugar

2 tablespoon cream

2 tablespoon chopped unsalted roasted macadamias

2 tablespoon chopped unsalted roasted pistachio nuts

2 tablespoon chopped unsalted roasted walnuts

125 gram butter, chopped

1 cup (200g) firmly packed brown sugar

3 eggs

1 cup (150g) self-raising flour

1/4 cup (35g) plain flour

1/4 teaspoon bicarbonate of soda

1/3 cup (35g) cocoa powder

100 gram dark chocolate, melted

3/4 cup (180ml) milk

Method

1.Preheat the oven to 160°C (140°C fan-forced). Grease a deep, 20cm round cake pan and line the base with baking paper.

2.To make caramel nut topping, combine the butter, sugar and cream in a small saucepan. Stir over a low heat, without boiling, until sugar is dissolved. Bring to boil, then remove from heat. Pour caramel mixture over the base of the prepared pan, sprinkle combined nuts over caramel; freeze while preparing cake mixture.

3.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between each addition. Stir in sifted dry ingredients, then chocolate and milk.

4.Spread cake mixture over caramel nut topping. Bake for about 1 hour 10 minutes. Stand cake in the pan for 15 minutes before inverting onto a wire rack to cool.

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