Apricot Upside Down Chocolate Cake Recipe

Name: Apricot Upside Down Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apricots- 250 gm; Brown sugar / Jaggery Sugar- 1/2 cup; Star anise- 1; Butter- 1 cup; Castor sugar- 1/2 cup; Vanilla essence- 1/2 tsp; Eggs- 3; Flour- 2 cups; Cocoa powder- 1/2 cup; Espresso Coffee powder- 1/2 tbsp; Baking powder- 1/2 tbsp; Milk- 2 tbsp

Servings: persons

Apricots- 250 gm
Brown sugar / Jaggery Sugar- 1/2 cup
Star anise- 1
Butter- 1 cup
Castor sugar- 1/2 cup
Vanilla essence- 1/2 tsp
Eggs- 3
Flour- 2 cups
Cocoa powder- 1/2 cup
Espresso Coffee powder- 1/2 tbsp
Baking powder- 1/2 tbsp
Milk- 2 tbsp

1
Line the cake tin with parchment paper; preheat the oven to 180u00b0C. Wash the apricots, remove the stone and slice them. In a saucepan add apricots, sugar, 1/2 tbsp butter and star anise. Make a caramel with occasional stir till bubbles form on the surface and apricots are completely coated in the syrup. This will take 5-8 minutes. Remove the star anise, line the apricots in the cake tin as per the design you wish on the cake top and pour in the caramel. I did in circular motion (requires a lot of patience). Cream butter and sugar and then add eggs gradually to a fluffy mix. Add vanilla essence; sift flour, cocoa powder, espresso powder and baking powder together in the egg mix. Fold together and add milk if required to loosen the batter. Transfer to the apricots lined cake tin and layer the batter smoothly. Bake for 25- 30 min or till the skewer comes out clean. Allow it to cool for 10 minutes. Get the cake out on the serving plate carefully as the juice and caramel would spill out once inverted on the plate. Make sure the serving plate is the edged one to contain the caramel and juice.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Apricots- 250 gm, Brown sugar / Jaggery Sugar- 1/2 cup, Star anise- 1, Butter- 1 cup, and more.

Yes, Apricot Upside Down Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Upside Down Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions