Dark chocolate raspberry upside-down cake
Incredible dark chocolate raspberry upside-down cake made with yogurt to keep it super moist. Packed with raspberries and dusted with powdered sugar. You're going to love this special chocolate cake!
Servings 12 servings
Ingredients
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup plain yogurt or sour cream
- 1/2 cup melted butter (1 stick)
- 2 teaspoons vanilla extract
- 3/4 cup hot water or hot coffee
- 2 cups fresh raspberries
- 4 tablespoons brown sugar
- 2 tablespoons of butter for greasing pans
Instructions
- Heat oven to 350°F. Generously butter two 9-inch cake pans and sprinkle 2 tbsp brown sugar in each. Next, add a generous 1 cup of raspberries to each cake pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, yogurt, butter, and vanilla; beat on medium speed of mixer for 2 minutes. Mix in water or coffee. Pour batter over the raspberries into prepared pans evenly.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack, then place a plate on top of the pan and use both hands to flip it over. You may need to use a knife to run along the edges first. Place it upside-down on a sturdy surface and knock the bottom a few times until you feel the cake release onto the plate. Replace any raspberries that were dislodged. Do the same with the next pan, except place the cake directly on top of the other so they are stacked.
- Sprinkle with powdered sugar or top with whip cream. Whatever your heart desires.