Upside Down Cake with Syrup & Dark Chocolate

How To Make Upside Down Cake with Syrup & Dark Chocolate

1. Begin by preparing the dark chocolate shards.
2. Gently melt the chocolate either over a double boiler or in short microwave bursts.
3. Once smooth, pour it onto a parchment-lined baking tray and spread it thinly with a spatula.
4. If desired, sprinkle with flaky sea salt.
5. Place the tray in the fridge until the chocolate has fully set, then break it into shards and store them chilled until ready to use.
6. For the syrup, combine the Clemengold juice and caster sugar in a small saucepan.
7. Bring it to a boil over medium heat, then lower the heat and let it simmer gently until the liquid reduces by about half and turns syrupy, which should take around 10 to 15 minutes.
8. Remove from the heat and let it cool.
9. To prepare the topping, place the butter and brown sugar directly into a 23cm round cake tin (a springform tin works beautifully).
10. Melt the mixture gently on the stove or in the oven until it becomes smooth and bubbling.
11. Arrange the Clemengold slices on top of the caramel base, slightly overlapping the slices to create a decorative pattern.
12. Preheat the oven to 170°C (or 160°C fan).
13. For the cake batter, cream the softened butter and caster sugar together until the mixture becomes light and fluffy.
14. Add the eggs one at a time, beating well after each addition.
15. Stir in the vanilla extract and Clemengold zest.
16. In a separate bowl, sift together the cake flour, baking powder, and salt.
17. Gently fold the dry ingredients into the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
18. Mix until just combined.
19. Carefully spoon the batter over the arranged Clemengold slices, spreading it evenly and smoothing the surface.
20. Place the tin into the preheated oven and bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean.
21. Once baked, allow the cake to cool in the tin for about 10 minutes before carefully inverting it onto a serving plate.
22. While the cake is still warm, slowly pour the prepared Clemengold syrup over the top, letting it soak into the sponge.
23. Once completely cooled, decorate the cake with the dark chocolate shards.
24. Serve with vanilla creme fraiche.