Upside-down chocolate caramel nut cake

ingredients

• Caramel nut topping

  • 40 gram butter
  • 1/4 cup (50g) firmly packed brown sugar
  • 2 tablespoon cream
  • 2 tablespoon chopped unsalted roasted macadamias
  • 2 tablespoon chopped unsalted roasted pistachio nuts
  • 2 tablespoon chopped unsalted roasted walnuts

• Upside-down chocolate caramel nut cake

  • 125 gram butter, chopped
  • 1 cup (200g) firmly packed brown sugar
  • 3 eggs
  • 1 cup (150g) self-raising flour
  • 1/4 cup (35g) plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup (35g) cocoa powder
  • 100 gram dark chocolate, melted
  • 3/4 cup (180ml) milk

method

• Upside-down chocolate caramel nut cake

  • 1

    Preheat the oven to 160°C (140°C fan-forced). Grease a deep, 20cm round cake pan and line the base with baking paper.

  • 2

    To make caramel nut topping, combine the butter, sugar and cream in a small saucepan. Stir over a low heat, without boiling, until sugar is dissolved. Bring to boil, then remove from heat. Pour caramel mixture over the base of the prepared pan, sprinkle combined nuts over caramel; freeze while preparing cake mixture.

  • 3

    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between each addition. Stir in sifted dry ingredients, then chocolate and milk.

  • 4

    Spread cake mixture over caramel nut topping. Bake for about 1 hour 10 minutes. Stand cake in the pan for 15 minutes before inverting onto a wire rack to cool.