Welcome to the Upside Down (Cake)

Stranger Things: Part Two

Editor’s Note:
The lovely and talented @lipsticknlager of Twitter and Instagram fame has graced us with a couple of glorious Stranger Things-themed recipes. Below is part two. It’s delicious. I know this, because LipstickNLager is my friend. And friends don’t lie. 

I bet you guys thought you’d get rid of my easily, right? Back to your normally scheduled program with Fontina of delicious food porn nerdery? NOPE. I’m still here shoving my love for Stranger Things in your face. But at least this time I’m doing it with cake, everyone likes cake (and if you don’t we shouldn’t be friends because you’re terrible)! My Welcome to the Upside Down Cake is a dark chocolate cake with chocolate chips and raspberries. Black as night, just like the Upside Down (and my soul, obviously).

I’ve had a ridiculous amount of fun doing these guest posts for Fontina, and can’t thank her enough for trusting me enough to hop in and sharing this with you guys! Blogging has always been too much of a commitment for me, but I’ll officially say that I’m happy to guest blog for this chick ANY TIME.

Welcome to the Upside Down (Cake)
ingredients (makes one 9” round cake)
1 cup all purpose flour
1/3 cup unsweetened baking cocoa
3/4 cup granulated sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup plain greek yogurt
1/4 cup melted unsalted butter (1/2 stick)
3/4 tsp vanilla extract
1/3 cup boiling water
1 cup raspberries (I used frozen, make sure to defrost)
1/3 cup dark chocolate chips
3 tbsp brown sugar
1 tbsp butter (for greasing pan)

garnish (optional)
1/4 cup raspberries pureed with 2 tbsp water (add sugar if you want them sweet, I like the tartness in contrast with the rich chocolate) AND/OR 1/4 cup chocolate chips, melted

Preheat oven to 350°F.

Grease 9” cake pan with butter and add brown sugar to bottom & add raspberries.

Mix together flour, cocoa powder, sugar, baking powder, baking soda, and salt in large mixing bowl until combined. Add in egg, yogurt, butter, and vanilla and beat on medium speed for 2 minutes. Add boiling water and mix until combined. Add chocolate chips and stir. Add batter to prepared pan.

Bake 30 minutes (or until butter knife inserted in center comes out clean). Remove from oven and cool on a wire rack for 20 minutes. Run knife along edges and then place your cake stand/plate on top of the pan and use both hands to flip it over (we don’t want a caketastrophe here). Place on your counter and spank the bottom (that’s right, I said it) a few times until you feel the cake release onto the plate. There may be a few bits that stuck to the pan so scrape those off and put them back in their rightful place.

If you’ve chosen to garnish, drizzle your topping(s) of choice over the cake. I chose to garnish with more raspberry sauce because it looks deliciously macabre. Pair with your favorite craft beer of choice (coconut stout or porter works so well here). Cheers!

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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