Upside-Down Chocolate Plum Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A light, chocolaty, tart cake with all the ewwy gooey caramel goodness upside-down cakes have. Perfect with a cup of tea or coffee in the afternoon.
  • ¾ Cup (100 g) AP flour
  • ¼ Cup (40 g) fine semolina
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ teaspoon cinnamon powder
  • 2 large eggs
  • ½ Cup (115 g) unsalted butter room temperature
  • ¼ cup cream
  • 2 teaspoons vanilla extract
  • 40-50 grams of dark 70% chocolate chopped
  • 1 or 2 black ripe plums, stoned and sliced
  • ½ cup sugar
  • ¼ cup water
  • 1½ table spoons unsalted butter
  1. Preheat oven to 350F, line the bottom of a 9 inch cake pan with parchment paper and grease the pan with butter and dusted flour or baking spray
  2. Remove pitt from plum and slice into ½ inch slices. I used one plum in the pic, however two plums is ideal.
  3. Line the bottom of the 9 inch cake pan with the sliced plums and set aside. Plum slices can overlap each other
  4. In a small skillet, on medium heat, bring the ½ cup sugar and1/4 water to a boil(about 5 minutes)- DO NOT STIR while you're waiting for the sugar water to boil
  5. Once its turned a lovely amber/caramel tone, remove from heat and add the butter and stir until the butter has been incorporated.
  6. Pour all the caramel over the plums in the cake pan and set aside
  7. FOR THE CAKE...In a large bowl or stand mixer, sift the flour, fine semolina, cocoa powder, baking powder, baking soda, salt, sugar and cinnamon powder and mix for about 15 seconds.
  8. Add the butter and beat (paddle attachment) until the mixture looks mealy and coarse
  9. Add the eggs, one at a time. Scrape sides and bottom every so often
  10. Beat on medium for about a minute until the mixture is fluffy about 1½ minutes
  11. Add the cream and vanilla and beat another half minute or so
  12. Fold in the chopped pieces of 70% dark chocolate
  13. Take spatula and spread batter over plums in cake pan evenly
  14. Bake for about 40 minutes. Start checking/testing at 35 minutes with a toothpick in centre ...should come out clean.
  15. Allow to cool in pan for half an hour before loosening cake sides with a butter knife and inverting cake on a plate
  16. Serve warm with ice cream or whipped cream
Recipe by STEMS & FORKS at