Chocolate Raspberry Upside-Down Cakes

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Chocolate Raspberry Upside-Down Cakes

Individual chocolate cakes baked over a layer of brown sugar and raspberries, then flipped to reveal a jammy, glossy fruit top. A thrillingly over-the-top dessert for two date nights.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: chocolate raspberry cake, individual chocolate cakes, upside down cake

Servings: cakes

Author: Jennifer Pallian BSc, RD

Ingredients

2 oz semisweet chocolate chopped (or 1/3 cup chocolate chips)
¼ cup butter softened, plus more for buttering the dishes
⅔ cup brown sugar plus 6 teaspoons
3 cups frozen raspberries
2 egg yolks
½ tsp vanilla extract
⅔ cup flour
½ cup unsweetened cocoa powder
¼ tsp baking soda
¼ tsp salt
⅔ cup buttermilk

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Place the chocolate in a glass measuring cup and microwave on 50% power for 1 minute. Stir, then continue in 30-second intervals until half melted; stir to melt fully. Set aside to cool.
Generously butter four 1-cup ramekins and set them on a rimmed baking sheet. Sprinkle 2 teaspoons of brown sugar in the bottom of each. Divide the raspberries among the dishes (about 3/4 cup per ramekin). Set aside.
Using an electric mixer, beat the butter and remaining brown sugar until light and fluffy. Beat in the egg yolks, then the vanilla and cooled chocolate. In a separate bowl, combine the flour, cocoa, baking soda and salt. With the mixer on low, add 1/3 of the dry ingredients, beating to combine. Beat in 1/2 of the buttermilk, then repeat, ending with the last 1/3 of the dry ingredients. Increase the speed and beat 2 minutes more.
Divide the batter equally among the ramekins, smoothing the tops. Bake about 25 minutes, until a toothpick comes out clean or with just a few moist crumbs. Transfer to a wire rack to cool at least 20 minutes. To serve, position a plate on top of a ramekin and flip it over; place upside-down on a sturdy surface and knock the bottom a few times until the cake releases onto the plate. Replace any raspberries that were dislodged.

Notes

Cool the chocolate: Let the melted chocolate cool before adding so it doesn't seize the butter mixture.

Frozen raspberries: Use them straight from the freezer; they hold their shape under the batter.

Watch the bake: A toothpick with a few moist crumbs means a tender, fudgy centre — don't overbake.

Flip with confidence: Cool 20 minutes, then invert and knock to release; tuck any stray raspberries back on top.

Nutrition