RECIPE: chocolate raspberry upside down cake🍫 fresh raspberries, caramel, and chocolate cake all come together to make the most indulgent bite. another reminder that mistakes are totally normal in the kitchen— this cake needed some more baking time and didn’t turn out exactly as planned. I still wanted to share it with you to show that failures are part of the learning process! . CAKE BATTER: 8 tbsp unsalted butter, softened 1 cup white granulated sugar 2 eggs 1/4 cup dark cocoa powder 1 cup + 2 tbsp all purpose flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 cup dark chocolate, melted 1/4 cup milk 1/4 cup sour cream 1 tsp vanilla extract ASSEMBLY: 3/4 cup white sugar 1/3 cup water 1 pint fresh raspberries . Preheat your oven to 350°F. Cream together the butter and sugar. Add eggs one at a time and mix until smooth. In a separate bowl, whisk your cocoa powder, flour, baking powder, and salt. Whisk your milk, sour cream, and extracts in a separate jug. Add 1/2 of the dry mixture to the butter mixture and mix to combine. Mix in the melted chocolate then add the milk mixture and mix to combine. Finish on the rest of the dry mixture. Thoroughly grease an 8” pan with oil or nonstick cooking spray and line with a parchment round. Pour your raspberries into an even later at the bottom of the greased, parchment lined pan. In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached. Pour the caramel over top. Scoop the batter over the caramel covered raspberries and spread out into an even layer. Bake the upside down cake in the preheated oven for 35-40 minutes or until the top is golden brown and springs back to the touch. When the cake comes out of the oven, carefully run through the sides of the pan with an offset spatula or sharp knife to release the edges. Let the cake cool for 5-10 minutes, run around the sides of the pan again, and then invert it onto a serving plate. Enjoy! #raspberry #chocolate #upsidedowncake - @bakedwithlovebyivy