Ingredients for Chocolate Nut Upside Down Cake
- Dark Brown Sugar
- Unsalted Butter
- Water
- Unsalted Nuts
- 2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Sugar
- Vanilla
- 2 large eggs
- 1 cup buttermilk
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How to Make Chocolate Nut Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and corn syrup, stirring until melted and smooth.
- Stir in chopped pecans and walnuts. Pour mixture into prepared pan and spread evenly.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter over the nut mixture in the prepared pan. Spread evenly.
- Bake for 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
183g
Fat
73g
Carbs
21g