Upside-Down Chocolate and Cranberry Cake

Name: Upside-Down Chocolate and Cranberry Cake
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 cup fresh or frozen cranberries; 1/2 cup brown sugar (packed); 1/4 cup unsalted butter (melted); 1 1/2 cups all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder (sifted); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 2 large eggs (room temperature); 1 tsp vanilla extract; 3/4 cup milk (room temperature)

70 min 10 slices Medium

All Recipes

Indulge in this decadent upside-down chocolate cake with tart cranberries for a delightful dessert experience.

Prep

20 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

The Upside-Down Chocolate and Cranberry Cake is a celebration of contrasting flavours and textures. The rich, moist chocolate cake forms the perfect base for a layer of tart cranberries, which caramelize beautifully as the cake bakes. This dessert is not only a treat for the taste buds but also a visual delight. The jewel-like cranberries add a pop of colour that makes this cake a stunning centrepiece for any gathering. Whether you're serving it at a holiday meal or enjoying it as a midweek treat, this cake is sure to impress.

Instructions

Prepare the pan

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan thoroughly.

Pro tip: Use parchment paper to line the bottom for easier release.

Make the cranberry topping

In a small bowl, combine the cranberries, brown sugar, and melted butter. Spread this mixture evenly over the bottom of the prepared cake pan.

Pro tip: Ensure cranberries are evenly distributed for a uniform topping.

Mix dry ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Pro tip: Sift the cocoa powder to prevent clumps in the batter.

Combine wet ingredients

In another bowl, beat softened butter until creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Ensure eggs are at room temperature for better emulsification.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Bake the cake

Pour the batter over the cranberry topping in the cake pan. Smooth the top and bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and invert

Let the cake cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate.

Pro tip: If any cranberries stick to the pan, gently lift them off and place onto the cake.

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Tips & Tricks

Use fresh or frozen cranberries for the best tart flavour.
Ensure the cake pan is well-greased to prevent sticking.
Let the cake cool slightly before inverting to allow the topping to set.
Serve warm with a scoop of vanilla ice cream for added indulgence.

Frequently Asked Questions

What is a gateau aux canneberges?

It's a cake made with cranberries, often featuring them as a topping or mixed into the batter.

Can I use dried cranberries instead of fresh?

Fresh or frozen cranberries are recommended for their tartness, but if using dried, soak them in warm water before using.

How do I prevent the cake from sticking?

Grease the pan well and consider lining the bottom with parchment paper for easy release.

How long does this cake last?

The cake can be stored at room temperature for up to 2 days or frozen for up to a month.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend for baking.

Serving Suggestions

Serve this Upside-Down Chocolate and Cranberry Cake warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream to complement the tartness of the cranberries. If you're planning ahead, this cake can be made a day in advance and stored in an airtight container at room temperature. For longer storage, wrap it tightly and freeze for up to a month. Thaw it at room temperature and warm it slightly in the oven before serving to restore its fresh-baked flavour.