Black Currant Chocolate Upside Down Cake
Serves 1225 mins prep45 mins cook
This black currant chocolate cake is baked like an upside down cake with a layer of sugared black currants that become soft and jammy.
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What you need
Instructions
1 Preheat the oven to 350 F and place a rack in the middle of the oven. Prep the Black Currants 2 Remove any stems from the currants and rinse them under cold water. 3 Pour the currants into a medium bowl along with 60 grams of the granulated sugar. 4 Toss the currants until fully coated with the sugar and set aside, ideally somewhere warm. Chocolate Cake batter 6 In the bowl of a stand mixer, add in the flour, salt, baking powder, and baking soda. Then sift in the cocoa powder and whisk to combine. 7 Add in the sugar, eggs, butter, buttermilk, vanilla, and espresso. Use the paddle attachment (or hand mixer) to mix the batter first on low speed for 10 seconds. Then, medium high for another 10 seconds until just fully mixed. 8 Scrape the sides and bottom of the bowl. Prepare the Cake Pan 10 Grease a 9" metal cake pan or 9" metal leakproof springform pan with soft butter. 11 Cut a round of parchment that fits perfectly (or as well as you can) into the bottom of the pan. Place it in the pan and smooth the parchment across the bottom of the pan. 12 Add another 2 teaspoons of soft, almost melted butter, on top of the parchment and set aside. Assemble & Bake 14 Pour the coated black currants into the base of the butter lined pan and gently spread them out. Sprinkle the top with another 20 grams of sugar. 15 Pour the chocolate cake batter over the currants and smooth out the top if needed. 16 Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 15-20 minutes. 17 When the cake is finished baking, check it by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully baked. 18 Remove the cake from the oven and leave it to cool for 10 minutes before flipping it out of the pan. 19 After 10 minutes, lay a piece of parchment paper over the top of the cake, followed by a large plate or cake stand upside down. 20 Holding on to the pan, parchment, and plate, flip the cake over and tap on the bottom a few times until the cake releases 21 Allow the cake to cool for at least 5 minutes before serving. While it cools make the sweet cream. Vanilla Sweet Cream 23 In a small mixing bowl, add in the cold heavy cream, sugar, vanilla bean paste (or just vanilla extract), and salt. 24 Use a whisk to beat together for just a minute or so until just barely frothy. Place it in the fridge until you are ready to serve. 25 Top the cake slices with a few spoonfuls of the sweet cream upon serving. Store any sweet cream leftovers in a jar or glass with a lid.View original recipe