My great-grandmother began serving this chocolate cake nearly 100 years ago, and it’s been a family favorite ever since. It’s great on a boat, as it uses cocoa instead of baking chocolate, was intended to be mixed by hand and baked in a “moderate oven” fueled by wood – perfect for a somewhat tempermental galley oven. Plus, the frosting won’t run in tropical heat!
Grandma Phila’s Chocolate Upside Down Cake
This Chocolate Upside Down Cake is designed to be made without an electric mixer and tastes great — perfect if you live on a boat, RV or off the grid.
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Servings: 8
Calories: 328kcal
Carbs (g): 62
Ingredients
Cake
- 1 cup flour
- 2 teaspoons baking powder see note below
- ¼ teaspoon salt
- 1½ tablespoons cocoa
- ¾ cup sugar
- ½ cup milk
- 2 tablespoons melted butter or margarine or vegetable oil
- ½ teaspoon vanilla
- ½ cup nuts
Topping:
- ½ cup brown sugar if not available, use white and a smidge of honey or molasses
- ½ cup sugar
- 5 tablespoons cocoa
- 1 cup boiling water
Instructions
- Preheat oven to 350 degrees.
- Place all cake ingredients in a bowl and stir to mix. Pour into an ungreased 8″x 8″ pan (or anything that is reasonably close). Let sit while you prepare the topping which can be made in the same bowl (scrape the batter into the pan and you don’t need to wash the bowl).
- Mix together topping ingredients and spoon over the mix in the baking pan. You’ll notice that the cake mix will start to float to the surface–that’s normal.
- Bake in a 350° F. oven for 35 minutes. Time it! Cake is done when the top is uniformly dry, although the frosting mixture may bubble around the sides. Don’t overbake! Allow to cool before serving.
- To serve, cut cake into pieces and slip a spatula under one slice. Carefully take it out of the pan and flip it upside down onto a plate–the gooey frosting will now be on top. Generally not all of the frosting will have come out of the pan. If this happens, scrape the extra out and smooth it over the top of the slice.
Notes
If you use a smaller pan, the mix will be thicker and you”ll probably have to bake it longer. An 8″ or 9″ round pan works well, as does a 9″ x 6″ pan or even a bread pan. This recipe doubles well to fill a 9″ x 13″ pan–baking time is approximately the same.
Be sure to store your baking powder inside a Ziploc bag, taking it out just long enough to measure the amount you need. Humidity is the enemy of baking powder since it reacts with moisture to raise the batter. If it has already reacted with moisture in the air, it won’t do anything for your batter. I learned this the hard way, with a very flat cake!
If I make this while underway or in a rolly anchorage, I measure the cup of water for the topping when I put it into the teakettle to heat, then just pour it into the mixing bowl. Much safer than trying to measure boiling water in a moving boat.
Nutrition Facts
Grandma Phila's Chocolate Upside Down Cake
Amount Per Serving
Calories 328
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 9mg3%
Sodium 111mg5%
Potassium 271mg8%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 45g50%
Protein 4g8%
Vitamin A 110IU2%
Calcium 85mg9%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Candy Ann Williams says
Sounds great….can’t wait to try it….Thanks for sharing…can’t believe I missed it in cruising world….
on Facebook says
Gotta try this … thanks!
The Boat Galley on Facebook says
I need a BIG slice of chocolate cake after the last two days — the server has had a LOT of problems!
Debra Perfitt on Facebook says
Great!
Debra Perfitt on Facebook says
Me too, the cake I mean
Patty D Tate on Facebook says
Didn’t have coco. Used hot choc mix. Worked well.
The Boat Galley on Facebook says
I’ll bet it would — great substitution idea!
Nona Urbitnez on Facebook says
Wow! I think I might have all the ingredients on board for that 😉
Looks delish!
Tammy Swart says
Yams! Traditional! Can’t wait to see what delectable dishes appear here in Vero Beach! Merry Christmas Carolyn, hope to meet you IRL someday soon!
Audrey says
I have been searching for this recipe for so long. My mama used to make this and I was wondering if she had just made it up. I loved this growing up even though I really was not a cake eater. Thanks so much for the recipe. I have been googing it but could come up with nothing till I finally called it the upside down chocolate cake.
Thanks so much!
cyndy says
Hi, C
Will this fir in the Omnia stove top oven? I’m thinking the silicon liner would work well.
Thanks,
cyndy
Carolyn Shearlock says
Yes, one batch is the perfect size for the Omnia. Enjoy!
Anonymous says
One of our family’s favorites! My grandma called it pudding cake. I’ve even doubled the topping portion to make extra “pudding” or topping.
The Boat Galley says
You’re the first person I’ve known who has had a similar recipe in their family. <3
Anonymous says
6 degrees of separation? 😊
Anonymous says
Once upon a time all cakes were made without a mixer! My childhood kitchen contained NO electric appliances but westill ate well.
Anonymous says
This is always a huge hit! And so easy to make on the boat in the omnia. Yum 🙂
Anonymous says
Yum!
Kirsty Berryman says
In the unlikely event that there actually are leftovers, how long does this keep without refrigeration? Assuming that it is in an air-tight container and well hidden from my husband, that is.
I need to adapt to Gluten Free flour and baking powder, but I’ve been doing this for years with Coeliac Disease.
Carolyn Shearlock says
I’ve never refrigerated the leftovers and it’s still been good at least 4 days later. Don’t think I’ve tried to keep it longer than that, but I’ve never had it turn moldy.
Lynn Hensley says
How long & at what kind of temps for doing this in the Omnia?
Carolyn Shearlock says
30 to 35 minutes with burner set at medium high. It works really well in the Omnia!
Lynn Hensley says
Thanks! I can’t wait to try it.
Lynn Hensley says
Thanks, I can’t wait to try it!
CClark says
Made this for Easter, it was amazing. Super easy too. We scraped every bit from the pan with our fingers. Definitely on my favorites list now.