This year, however, my cake baking abilities were limited. I made a chocolate blackcurrant upside down cake in the microwave, of course, since we’re still living in the shed.
It was, perhaps, the ugliest cake I’ve ever made—rivalled only by the red currant upside down cake I made a couple of weeks ago. Something about the currants makes the cake slump in a truly unattractive fashion when flipped.
Good thing Her Majesty was busy this evening and couldn’t make it. We slathered the cake in generous helpings of whipped cream to hide its ugliness.
But there was no hiding the amazing flavour. I’m quite fond of blackcurrant and chocolate together, and the cake featured both flavours perfectly.
Below is the recipe. I’ve made this with frozen red currants as well, and it’s equally good.
60 g (1/4 cup) butter
1/2 cup sugar
approx. 1 cup frozen (thawed) black currants
1/2 cup all-purpose flour
1/2 cup wholemeal flour
1/4 cup cocoa powder
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup milk
1/2 tsp vanilla
Make the topping: Melt butter in a 23 cm (9-in) square microwave-safe baking pan. Sprinkle sugar over the butter and then spread the currants evenly over the butter-sugar mix. Set aside.
Cake: Combine flours, cocoa, salt, and baking powder in a large bowl. Whisk the sugar, eggs, oil, milk and vanilla in another bowl until well mixed. Pour wet ingredients into the dry and stir until just moistened. Pour batter over the topping in the baking pan and bake in the microwave on high for about 7 minutes (the top should still look quite sticky and wet). Turn the cake out onto a plate immediately and leave the pan over top for a few minutes to let all the sticky goodness drip onto the cake. Serve warm with whipped cream.