But after those mishaps, I realized that I can't treat an upside down cake like the cake I want to eat.
A fluffy, moist cake, like this chocolate cake, is not going to cut it for a upside down cake. Instead, you want a dense cake that will only soak up that sauce on the top or bottom (depending how you look at it) and keep the rest of the cake sturdy and solid. In a more porous cake, the caramel sauce that the fruit nestles in will soak all the way through making the cake soggy.
It makes for very sad results.Read More