Chocolate blackberry upsidedown cake
3 tbsp sugar
2 tbsp water
40 g cocoa powder
150 g plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
2 large eggs
125 g sugar
200 ml milk
75 ml vegetable oil
Using a pan that is suitable for both hob and oven, approx 22cm across; heat the
topping ingredients gently until the sugar has dissolved and the juices begin to
run. Set aside
Preheat the oven to 200/180 fan.
Sieve the cocoa, flour, bicarbonate of soda, and baking powder together.
Mix the remaining ingredients together, then pour into the dry ingredients and stir
quickly. Pour over the blackberry mixture, and then put the pan into the oven and
cook for 30 minutes.
Let the cake cool in the pan, then place a plate over the top and invert.