I love baking.
I like the anticipation of the process of mixing seemingly strange ingredients and finding out what happens to them after being exposed to heat. How each one plays a distinctive role in the final outcome. My approach to baking is often an experiment because I like trying new recipes and not just new but different in technique and ingredients used.
That’s why I call my baking forays ‘tests’. I may fail miserably or pass… more importantly I learn. If I fail once, I only repeat the recipe once. If I fail again I put it down to altitude, lol! Thankfully this has only happened once with a bread recipe, I will share that episode when I am brave and open to being so vulnerable.
This baking test was no different. The recipe called for lining/layering the baking tin with a viscous concoction of butter, brown sugar and coconut. On top of this layer came a chocolate mixture mixed with the flour mixture. How different is that! I also had some marshmallows lying around (this is not normal) and specifically looked for a recipe that would make use of them.
One reviewer said ‘This cake is wonderful. I have to agree, the presentation isn’t great but if you don’t try it because of that, you are missing out on a wonderful cake. It is very rich and tasty…..’
I figured this was the perfect ‘storm’ of different ingredients as well as unique procedure and presentation.
So here we go..
GERMAN CHOCOLATE UPSIDE DOWN CAKE
- 1 1/4 cups water
- 1/4 cup butter
- 1 cup packed brown sugar
- 1 cup flaked coconut
- 2 cups miniature marshmallows
- 1 cup chopped walnuts
- 4 (1 ounce) squares German sweet chocolate
- 1/2 cup water
- 2 1/2 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3 eggs
- Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
- In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9×13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
- For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
- In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.
Apologies for the photo quality.
This cake was really really good. Once I got past the shock of the finished look (you kinda need a minute) it was tasted really good and was moist even a day or 2 later.
I should also have lined it with parchment paper as one reviewer said-but I didn’t have it on hand. I decided to proceed.It stuck to the baking dish .I chose to leave it in there.
It gets a plus plus from me[icon icon=icon-smile size=14px color=#000 ]
Tip: Always read reviews. This cake had the strangest finished look I had ever seen in my baking tests. It did not get points for presentation, but I’m telling you it tasted great!
Have a wonderful weekend!