Best 12 Mocha Upside Down Cake Recipes

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In the realm of delectable desserts, the mocha upside down cake stands as a triumphant testament to the culinary arts. Its unique combination of rich chocolate and aromatic coffee flavors, contrasted with the delicate sweetness of caramelized sugar, has captivated taste buds for generations. Whether served as a delightful treat for special occasions or enjoyed as a comforting everyday indulgence, this classic upside-down cake is guaranteed to transport you to a world of pure gustatory bliss. Embark on a culinary journey as we unveil the secrets to creating the perfect mocha upside down cake, promising an unforgettable experience with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

MOCHA UPSIDE-DOWN CAKE



Mocha Upside-Down Cake image

Handed down from my grandmother, this family favorite disappears as soon as it's cool enough to eat.

Provided by Lisa Proctor

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h

Yield 9

Number Of Ingredients 12

2 tablespoons butter
1 (1 ounce) square unsweetened chocolate
½ cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
1 cup cold, strong, brewed coffee
½ cup brown sugar
½ cup white sugar
¼ cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
  • Combine butter and unsweetened chocolate in a microwave-safe bowl; heat in the microwave until melted, 20 to 30 seconds. Stir milk and vanilla extract into chocolate mixture.
  • Mix flour, 3/4 cup white sugar, baking powder, and salt together in a separate bowl; stir in chocolate mixture until batter is smooth. Pour batter into the prepared pan.
  • Stir coffee, brown sugar, 1/2 cup white sugar, and cocoa powder together in a bowl; pour over batter.
  • Bake in the preheated oven for 30 minutes. Cool cake in the pan for 10 minutes. Turn cake onto a serving platter.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 53.6 g, Cholesterol 7.9 mg, Fat 4.9 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 169.9 mg, Sugar 40.4 g

MOLTEN MOCHA CAKE



Molten Mocha Cake image

When I first made my decadent slow-cooker chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her favorites. Later, I brought one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 6 servings.

Number Of Ingredients 9

4 large eggs
1-1/2 cups sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1 tablespoon instant coffee granules
1/4 teaspoon salt
Vanilla ice cream and fresh raspberries, optional

Steps:

  • Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.

Nutrition Facts : Calories 482 calories, Fat 19g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 269mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM



Chocolate Meringue Cake with Coffee Buttercream image

Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and frost with more buttercream and crushed hazelnuts for this over-the-top dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 4

5 ounces hazelnuts
2 recipes Chocolate Meringue for Chocolate Meringue Cake
Milk Chocolate Ganache
Coffee Buttercream

Steps:

  • Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Let stand until cool. In the bowl of a food processor fitted with the steel blade, pulse nuts until they are the texture of coarse cornmeal; set aside.
  • Place a layer of chocolate meringue on a 10-inch cardboard cake round, and coat with a 1/2-inch-thick layer (1 cup) ganache. Top with second layer and spread 1 1/2 cups buttercream in an even layer over meringue. Top with third layer and coat with the remaining cup of ganache. Top with final layer, placing it upside-down so the flat side is on top, and coat with about 2 cups buttercream. Refrigerate for 20 minutes.
  • Coat the top and sides of cake with about 3 cups buttercream in an even layer. Cover top and sides of cake with hazelnuts. Use remaining buttercream to decorate, as desired. Reserve any remaining buttercream for another use.

MOCHA BLACKOUT CAKE



Mocha Blackout Cake image

Provided by Aida Mollenkamp

Categories     dessert

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 26

Butter, for pans
1 1/2 cups unsweetened cocoa powder, plus more for dusting pans
2 1/2 cups all-purpose flour
2 tablespoons instant espresso powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 cups granulated sugar
2/3 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 teaspoons table salt
1 cup whole milk
1 cup strong brewed coffee
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso powder
1/2 teaspoon table salt
2 1/2 cups whole milk
1 tablespoon vanilla extract
3 large egg yolks
4 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into pieces
1 box chocolate wafers, crushed to crumbs (about 2 cups) (recommended: Nabisco Famous Chocolate Wafers)
1 cup whipping cream
1 to 2 tablespoons dark rum

Steps:

  • For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder.
  • In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside. Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth. Combine the milk and coffee in a small bowl. Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated. Add 1/3 of the flour mixture, and whisk until smooth. Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth.
  • Divide the batter evenly between prepared pans. Put the pans on a baking sheet. Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes.
  • Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes. Remove the cakes from the pans, and cool completely before proceeding.
  • For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine. Whisk in the milk and vanilla until completely incorporated and the mixture is smooth. Whisk in the egg yolks until combined.
  • Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
  • Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
  • To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges. Top with second cake then use the remaining pudding to frost the top and sides of the cake.
  • Press the cookie crumbs into the sides and top of the cake. Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely. Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving.
  • For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form. Add the rum and continue to whisk until stiff and the cream sticks to the whisk. Serve the whipped cream on the side.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Valerie Bertinelli

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

1/4 cup (4 tablespoons) unsalted butter, melted
1/2 cup packed light brown sugar
One 20-ounce can pineapple rings, drained and patted dry (10 rings)
19 brandy-soaked cherries, drained
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
3/4 cup packed light brown sugar
1/2 cup (8 tablespoons) unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
1 tablespoon orange zest
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
  • For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
  • For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
  • Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
  • Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
  • Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.

MOCHA DREAM CAKE



Mocha Dream Cake image

Make and share this Mocha Dream Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 20

1 1/2 cups hot water
1 tablespoon 100% pure instant coffee granules
1 cup powdered coffee creamer
2 1/3 cups flour, divided
1 1/2 teaspoons baking soda
1 1/3 cups white chocolate chips
1/3 cup vegetable oil
1 2/3 cups sugar
4 eggs
2/3 cup evaporated milk
1 teaspoon vanilla extract
2 tablespoons white vinegar
1 teaspoon vanilla extract
2/3 cup cocoa powder
2/3 cup white chocolate chips
1/3 cup butter
1 tablespoon instant coffee granules
1 1/2 teaspoons water
2 (3 ounce) packages cream cheese, softened
4 -4 1/2 cups powdered sugar

Steps:

  • Preheat oven to 350. Grease and flour two 9 inch round baking pans.
  • Combine water and coffee granules in medium bowl. Stir in creamer with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave chips and oil in large, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Add coffee mixture, sugar, eggs, evaporated milk, vinegar and vanilla extract to melted chips; mix with wire whisk. Gradually beat in flour mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
  • Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.
  • Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
  • Micorwave chips and butter in large, uncovered, micorwave-safe bowl on medium-high (70%) for 1 minute; stir. Chips may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Combine coffee granules and water in small bowl. Beat cream cheese and coffee mixture into melted chips. Gradually beat in powdered sugar until mixture reaches spreading consistency.
  • Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 754.1, Fat 31.6, SaturatedFat 16.8, Cholesterol 107.7, Sodium 316.4, Carbohydrate 112.2, Fiber 2.2, Sugar 88.4, Protein 9.8

RHUBARB UPSIDE DOWN CAKE



Rhubarb Upside Down Cake image

The rhubarb, which is added raw, gives tangy yet tender flavor to this buttery, vanilla-infused cake.

Provided by Laka

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 14

600 g rhubarb, washed, cleaned and cut into small sticks
2 teaspoons cornstarch
1/2 cup light muscovado sugar
2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon sea salt
280 g butter, at room temperature
1 cup demerara sugar
1 cup caster sugar
1 lemon, zest of, grated
1 teaspoon vanilla extract
4 eggs
1/3 cup sour cream
2 teaspoons lemon juice

Steps:

  • In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
  • In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
  • With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
  • Add eggs, one at a time. Mix to combine after each addition.
  • Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
  • Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
  • Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
  • Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
  • Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
  • Cool completely before serving.

Nutrition Facts : Calories 346.9, Fat 16.5, SaturatedFat 9.9, Cholesterol 86.4, Sodium 250.9, Carbohydrate 47.5, Fiber 1, Sugar 32.4, Protein 3.6

MOCHA CHIFFON CAKE



Mocha Chiffon Cake image

Make and share this Mocha Chiffon Cake recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 teaspoons instant coffee powder or 2 teaspoons instant coffee granules
3/4 cup hot water
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar
2 ounces semisweet chocolate, grated
2 cups whipping cream
1/3 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
semisweet chocolate (for curls)

Steps:

  • For the cake: Dissolve coffee powder in hot water, cool to room temperature.
  • In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
  • Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
  • Beat with a wooden spoon until smooth.
  • In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
  • Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
  • Spoon batter into ungreased 10 inch tube pan.
  • Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
  • Turn pan upside down and let cake hang until cool.
  • Remove from pan.
  • Frost with cocoa whipped cream.
  • For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
  • Cover and refrigerate for 1 to 2 hours.
  • Whip until soft peaks form.
  • Frost cake.
  • Garnish with chocolate curls.

MOCHA CAKE III



Mocha Cake III image

A friend made this for our group and we have been hooked on it ever since. Try it. It's so rich, moist, and easy, you'll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!

Provided by Dawn Vassel

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
4 eggs
½ cup vegetable oil
16 ounces sour cream
½ cup coffee flavored liqueur
8 ounces semi-sweet chocolate chips

Steps:

  • Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
  • Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
  • Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.

Nutrition Facts : Calories 500.3 calories, Carbohydrate 49 g, Cholesterol 78.7 mg, Fat 30.8 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.4 g, Sodium 399.8 mg, Sugar 31.2 g

MOCHA CAKE IV



Mocha Cake IV image

A rich chocolate cake that is a sure-fire crowd pleaser.

Provided by Becci

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h30m

Yield 14

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup vegetable oil
⅔ cup coffee flavored liqueur
½ cup water
2 tablespoons coffee flavored liqueur
2 ½ cups confectioners' sugar
⅓ cup heavy cream
2 ½ cups confectioners' sugar
2 teaspoons instant coffee powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the eggs, oil, coffee flavored liqueur, and water, mix until well blended. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until the cake springs back when lightly touched. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • In a small saucepan, heat cream and instant coffee, until hot enough to dissolve coffee crystals. Pour into a bowl. Stir in the confectioners' sugar and coffee flavored liqueur. Pour over warm cake. Let cool before serving.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 82.1 g, Cholesterol 60.9 mg, Fat 17.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 440.1 mg, Sugar 66.8 g

JAMAICAN SPICED UPSIDE-DOWN CAKE



Jamaican Spiced Upside-Down Cake image

Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 11

9 tablespoons unsalted butter, divided
1 1/2 cups packed dark-brown sugar, divided
1 pineapple, peeled, cored, and cut into 1/8-by-4 3/4-inch slices
1 can (13.5 ounces) coconut milk
3 large eggs, lightly beaten
1 tablespoon grated lime zest plus 2 tablespoons juice
2 teaspoons pure vanilla extract
3 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder
2 teaspoons ground allspice
1 teaspoon fine salt

Steps:

  • Preheat oven to 350 degrees. Melt 5 tablespoons butter and add to a 9-inch square baking pan, tilting to coat bottom and sides. Sprinkle with 1/2 cup sugar and arrange pineapple slices in 2 slightly overlapping rows.
  • In a large microwave-safe bowl, microwave coconut milk and remaining 4 tablespoons butter in 20-second increments until butter is melted but not hot. Whisk remaining cup sugar to remove lumps, then add to bowl. Whisk in eggs, lime zest and juice, and vanilla.
  • Whisk together flour, baking powder, allspice, and salt. Add flour mixture to coconut milk mixture in 3 additions, whisking until smooth. Pour batter over pineapple and spread in an even layer. Tap pan on counter to remove any air bubbles. Bake until cake is golden brown and a toothpick inserted into center comes out clean, 1 hour. Let cool on a wire rack, 1 hour. Run a knife around edges before inverting onto a platter. Serve warm.

Nutrition Facts : Calories 518 g, Fat 22 g, Fiber 2 g, Protein 8 g, SaturatedFat 15 g

Tips:

  • Use a heavy-bottomed skillet for the cake batter to ensure even cooking.
  • Be sure to grease and flour the skillet before adding the cake batter to prevent sticking.
  • Cook the cake batter over medium-low heat to allow it to cook through without burning.
  • Use a toothpick or cake tester to check if the cake is done. It should come out clean when inserted into the center of the cake.
  • Allow the cake to cool completely before inverting it onto a serving plate.
  • Serve the cake with your favorite toppings, such as whipped cream, ice cream, or fresh berries.

Conclusion:

The mocha upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and gooey caramel topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this mocha upside-down cake a try. You won't be disappointed!

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