The Best Chocolate Upside Down Cake
This low-fat chocolate upside down cake is perfect for satisfying your sweet tooth without excessive fat and sugar. We promise you won't miss the calories!
Cooking Time50 min
Ingredients
- 2 cup all-purpose flour (not self-rising)
- 1/4 cup unsweetened cocoa powder
- 4 teaspoon baking powder
- 1 2/3 cup granulated sugar
- 1 cup skim milk, room temperature
- 1/4 cup nonfat plain yogurt
- 2 teaspoon vanilla extract
- 1 ounce unsweetened chocolate, melted, cooled slightly
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1/2 cup plus 2 tablespoons unsweetened cocoa powder
- 1 3/4 cup hot water
Instructions
To make the cake:
1. Preheat oven to 325 degrees F. Set oven rack in middle of the oven. Lightly spray 9 x 13-inch glass baking dish with butter-flavor cooking spray.
2. In a medium mixing bowl, whisk together flour, cocoa powder and baking powder, about 30 seconds. Set aside.
3. In a large mixing bowl, whisk together sugar, milk, yogurt, vanilla, and melted chocolate until combined, about 1 minute.
4. Add dry ingredients and whisk until just moistened, 30 to 40 seconds. Pour batter into baking dish; smooth top. Set aside.
To make the sauce:
1. In a medium bowl, whisk together sugars and cocoa. Gradually add hot water and whisk until sugar is dissolved and sauce is smooth, about 30 seconds.
2. Gently drizzle sauce over the back of a spoon onto the cake batter, covering batter completely. (Note: Don't be concerned if some of the batter floats up from below.)
3. Bake until cake is firm to the touch, about 50 minutes. Allow to cool slightly, about 30 minutes. Release sides by running a knife around edges. Transfer squares to serving plates and spoon fudge sauce from bottom of baking dish over each piece.
Note: This cake can be cooled completely and cake squares removed as needed. Drizzle with sauce and cover remaining cake.