Chocolate Upside-Down Cake

This moist, delicious chocolate upside-down cake makes its own thick chocolate topping. It's a pudding cake with amazing flavour and it is super easy to make. Invert it while it is still hot from the oven and serve it warm with whipped cream or whipped topping. Or serve it with a scoop of vanilla or fudge ripple ice cream.

Cake:
¾ cup granulated sugar
1 cup all-purpose flour, unbleached, sifted
2 tsp. baking powder
½ tsp. sea salt
2 squares unsweetened chocolate
2 Tbsp. unsalted butter
½ cup milk
1 tsp. pure vanilla extract

Topping:
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup Erythritol Gold, packed
1 Tbsp. unsweetened cocoa powder
¾ cup water, boiling hot

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour an 8" square or 9" round baking pan.

For the Cake:
Combine ¾ cup of granulated sugar, flour, baking powder and salt together in a large bowl. Stir to blend thoroughly.

Melt the unsweetened chocolate with butter atop a double boiler or in a stainless steel or glass bowl over simmering water.

Add the chocolate mixture to the dry ingredients along with milk and vanilla; beat with an electric mixer until smooth. Spoon chocolate cake batter into the prepared pan, and spread it evenly.

For the Topping:
Bring ¾ cup of water to a boil in a saucepan or in a pyrex measuring cup in the microwave.

Meanwhile, combine the ½ cup of granulated sugar, the ½ cup of brown sugar, and the unsweetened cocoa. Sprinkle the mixture evenly over batter,

Pour boiling water evenly over the topping.

Bake the cake in the preheated oven for 35-40 minutes.

Remove the cake to a rack. While it is still hot, place a cake plate or platter over the cake and carefully invert the cake. With a spatula, scrape out any topping remaining in the pan and spread it over the inverted cake.

Serve the cake warm or cold.