Kansas City Chocolate Dream
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 73.
This is an interesting recipe and one that is fast and easy. It is also known as a "Chocolate Upside Down Cake" because of the method. You make the cake first, pour the topping mixture over it, and as it bakes, the topping sinks to the bottom of the pan. I didn't find this to be an overly sweet cake. The cocoa and brown sugar give it a very muted flavor.
1 cup sifted all-purpose flour
2 tsp. baking powder
1/4 tsp salt
2 TBS. unsweetened cocoa powder (preferably Dutch process)
2/3 cup granulated sugar
3/4 cup milk
1 tsp. vanilla extract
1 oz. (1/4 stick) unsalted butter, melted
1/2 cup walnuts, broken into medium-size pieces
Adjust a rack one third from the bottom of the oven and preheat to 350. Butter a shallow 8-inch square cake pan and set aside.
|Sift together the flour, baking powder, salt, cocoa and sugar. Do this directly in a mixer bowl or transfer it to the mixer.|
|Add the milk, vanilla, melted butter. Beat until smooth and slightly pale in color. Stir in the nuts.|
|Turn into the buttered pan. Smooth the top and let stand.|
1/3 cup granulated sugar
6 TBS. unsweetened cocoa (preferably Dutch process)
1/2 cup dark brown sugar, firmly packed
1 tsp. granular instant coffee
1 cup water
|In a heavy saucepan, combine all the ingredients. Stir over high heat until the sugars melt and the mixture comes to a full boil.|
|Gently ladle or pour the boiling mixture over the cake batter.|
|Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. During baking the top will sink to the bottom. Set aside to cool in the pan.|
This is good served with ice cream.