Standort: / Meldung: "Cake!"

Dave Dempsey

Dave digs the Dirt, webtips, IT-memes and other online geekery. Also as Podcast.

23. 1. 2012 - 18:54


Chocolate cherry hot fudge upside down cake.

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Einsendeschluss ist der 9. Februar

I wanted to share with you the best cake in the world. Well, my favorite cake. The cake I came up with in a fit of absurdity, combining a bunch of other recipes into the ultimate expression of cakey decadence.

The cake, when made correctly, is a chocolate cherry hot-fudge upside down cake. A rich chocolate cake topped in cherries and swimming in a thick fudge sauce with a crispy bottom that provides a textural counterpoint to the otherwise gooey goodness.

Served straight out of the oven with a bit of vanilla ice cream it can be a very fine cake indeed.

Assuming you get the ratios right that is.

Get the ratios wrong, and you end up with this.


It still tastes good, but it isn't the mind blowing experience it could be.

The Cake

The base is a chocolate cake made with mayonnaise. I know that probably sounds a bit nasty, but it makes the cake very moist, and I'm convinced that the mustard and vinnegar in most commerical mayo actually strengthens the chocolate flavor. It also makes the batter almost foolproof.

2 (288g) cups flour
1/2 (64g) cup cocoa
1 1/2 teaspoons (5g) baking soda (natron)
1/4 teaspoon (1.5g) salt

Mix the dry ingredients well, eventually sifting to eliminate any larger clumps of cocoa and to evenly distribute the baking soda.

1 cup (210g) sugar (backzucker extrafein)
3/4 cup (150g) mayonnaise (I use 80%, healthier folk might want less)
1 cup (237 ml) water
1 teaspoon vanilla (or one packet vanilla sugar)

Mix the sugar, mayonnaise, water and vanilla in a second mixing bowl. They mayo may separate a bit, but it should be fairly smooth and very liquid. Slowly add the dry ingredients to this bowl until well blended.

The upside down bit

Cherries. At least one big jar, probably more.
Cake pan Ø 24 cm

Once you have mixed up the batter, get out your pan and a couple of jars full of cherries. I like using sourkirschen to provide a little bite, but for the serious sweetntooths out there you can use others if you want. The amount you will need is dependent on the size of the pan, but you want enough to completely cover the bottom. My mistake cake was partially compromised by my lack of cherries. Keeping them dense helps maintain a better top for the fudge by keeping the cake from rising through the cherries and absorbing the sauce.

After the cherries are laid out, pour your batter into the pan. I usually use a silicon form, so I haven't ever really worried about greasing the pan, and if everything works out right, you probably won't either. Otherwise grease and dust as usual, eventually using cocoa rather than flour.

The fudge sauce

1 cup (210g) sugar (I prefer Rohrzucker)
1/4 cup (32g) cocoa
1.5 cup (355ml) water

This is where it can go wrong. Well, this is where I screwed up anyway. A one to one ratio of sugar to cocoa is not a good idea. One to four in volume should be about right.

Once the batter is in the pan, mix the sugar and cocoa together and sprinkle on top of the batter. Try to cover it as evenly as possible before adding the water. Very hot should be ok, but I have had the best results with boiling.

Whatever you do, don't stir. Resist the temptation and just get it into the oven. I know it looks and seems strange to just leave the water pooled on the top, but it should eventually seep through to the bottom of the pan, leaving a crispy, slightly caramelized cocoa base and a rich chocolatey sauce on the top. Or rather the bottom.

It IS an upside down cake after all.

Bake at 175 c. 45 minutes should be about right, but I start checking the cake after 30 minutes. To test, insert a toothpick into the middle of the cake, and when it comes out clean, the cake is ready to remove from the oven.

Now for the fun part. After letting the cake cool for a few minutes, place a plate on top and flip the whole thing. If everything has worked, you should be able to easily lift the pan off the cake as oodles of chocolate sauce runs down the sides.

Serve immediately with a side of vanilla ice cream or whipped cream.


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Zum Eingabeformular Kommentieren

  • daddyd | vor 2008 Tagen, 12 Stunden, 54 Minuten

    Metric Conversion

    with stupid online calculators, don't work very well. Trying to bake the cake with the original metric measurements creates a perfect sauce and very fudgy but unstable cake. Tastes great, looks even worse than the photo. Current metrics should work. Will test again tomorrow.

    Auf dieses Posting antworten
  • formaldehyd | vor 2008 Tagen, 22 Stunden, 7 Minuten

    That sounds good, although I'm a little suspicious about the mayonaise. But I'll trust you on that point.
    However you didn't mention above, how much water to use for the fudge sauce. Since you said that ratios are important, could you please give a measurement for all of us, trying to recreate this monstrosity of deliciousness.

    Auf dieses Posting antworten
    • appetiteforconstruction | vor 2008 Tagen, 21 Stunden, 17 Minuten

      and for the complete novices among us (and/or those who like their recipes to be spelled out down to the very last detail):
      - which mayonnaise do you use (i.e., the real stuff - 80% fat - or the fat-reduced variety)?
      - optimum pan size?
      - do you think the recipe could also work with fresh fruit or do you need tinned fruit to get enough sauce? i don't like cherries much but mixed frozen berries might be a good alternative, now i think of it. yummie!

    • daddyd | vor 2008 Tagen, 20 Stunden, 4 Minuten

      info has been added

      This is the first time I have ever shared a recipe with anyone. sorry.

      I tend to stick to the 80%. This is a cake, it's not meant to be diet friendly.

      Pan size is the one I have 24 cm. Might work with a springform, but I would be nervous about trying it. As far as other fruits, I think anything that mixes well with chocolate should work. Although some of the unsweetened frozen berry mixes might be a bit too tart.

      Never tried fresh fruits, they might need some extra precautions on the pan bottom. If you try, let me know.

  • gratzer | vor 2009 Tagen, 11 Stunden, 20 Minuten

    believe this man!

    He is the Walter White of cookies and cakes!

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  • mastamind | vor 2009 Tagen, 11 Stunden, 41 Minuten

    oh, the distance!

    Auf dieses Posting antworten
    • daddyd | vor 2009 Tagen, 3 Stunden, 54 Minuten


    • mastamind | vor 2009 Tagen, 2 Minuten

      just a song from the past

      Reluctantly crouched at the starting line,engines pumping and thumping in time. the green light flashes, the flags go up. churning and burning, they yearn for the cup. they deftly maneuver and muscle for rank, fuel burning fast on an empty tank. reckless and wild, they pour through the turns.
      their prowess is potent and secretly stern. as they speed through the finish, the flags go down.
      the fans get up and they get out of town. the arena is empty except for one man, still driving and striving as fast as he can. the sun has gone down and the moon has come up, and long ago somebody left with the cup.
      but he's driving and striving and hugging the turns. and thinking of someone for whom he still burns.

      he's going the distance.
      he's going for speed.
      she's all alone
      all alone in her time of need.
      because he's racing and pacing and plotting the course,
      he's fighting and biting and riding on his horse,
      he's going the distance.

    • simonside | vor 2008 Tagen, 23 Stunden, 33 Minuten


      and this is comfort eagle's anthem of the lonely long distance cake man or what?

      as tasty/nasty as your recipe reads, daddy d, the photo sure looks like shit, mate...

    • daddyd | vor 2008 Tagen, 21 Stunden, 41 Minuten

      I know

      It was a fight against time and a room full of kids. I need to bake another one today.

    • simonside | vor 2008 Tagen, 20 Stunden, 37 Minuten

      cherry oh baby! good luck*

    • daddyd | vor 2008 Tagen, 20 Stunden, 4 Minuten

      New cake on the way

      Hopefully a new photo as well.