Upside Down Chocolate Cakes

Makes 6 Cakes


140g cake wheat flour
60 ml cocoa powder
10 ml baking powder
3 ml salt
150g Huletts White Sugar
3 extra large eggs
125 ml sunflower oil
5 ml vanilla essence
250 ml warm water

<span style="color:#ff0000;>Icing

260 g (2 cups) Huletts Icing Sugar
37, 5 ml (2. T) cocoa
200 g butter
5 ml (1t) vanilla essence
berries of your choice, optional
extra Huletts Icing Sugar, for dusting

  1. Grease a 6-hole silicone pan (suitable for microwave baking).
  2. Sift the flour, cocoa powder, baking powder and salt together. Add the sugar.
  3. Beat the eggs and oil together and mix into the dry ingredients.
  4. Add the vanilla essence and water and mix into the the batter is lump-free.
  5. Bake for 8 - 10 minutes, setting the microwave on high.
  6. Remove from microwave and leave to rest for 2 - 3 minutes before turning out on to a cooling rack.
  7. Leave the cakes to cool completely before icing.


  1. Beat the icing sugar, cocoa, butter and vanilla essence together until light and fluffy.
  2. Using a piping bag and nozzle of your choice, pipe the icing onto the cakes, top with a berry and dust with Huletts Icing Sugar.