Description
This Upside Down German Chocolate Cake features a rich, fudgy chocolate cake topped with a decadent layer of caramel and coconut pecan topping. The cake is inverted after baking, revealing a beautiful presentation of the caramel and topping.
Ingredients
Scale
For the Caramel Pecan Topping:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
- 1 cup sweetened shredded coconut
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Prepare the Caramel Pecan Topping: Preheat oven to 350°F (175°C). In a medium saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, vanilla, and salt. Bring to a simmer, stirring constantly, for 3-5 minutes, until slightly thickened.
- Remove from heat and stir in pecans and coconut. Spread evenly in the bottom of a 9×13 inch baking pan.
- Make the Cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gradually add boiling water, mixing until the batter is smooth.
- Pour the cake batter over the caramel pecan topping in the baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a serving plate.
- Let cool completely before slicing and serving.
Notes
- For a richer flavor, use dark brown sugar in the caramel topping.
- You can toast the pecans before adding them to the caramel for enhanced flavor.
- Make sure the cake is completely cool before inverting to prevent it from breaking.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Bake
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 48g
- Protein: 5g