About a year ago, I made this fruit/caramel upside-down cake and dropped it all over the floor, but I remembered it being really delicious so I reprised it the other night. I layered long slices of bananas for added visual attractiveness.



It did really well with a simple chocolate mocha sauce- actually, I used leftover mocha icing from my mini cupcake extravaganza, that I heated up so it was hot fudgy. To make the sauce yourself, heat about 1/3 cup heavy cream with 1-2 Tblsp decaf coffee, until bubbling slightly. Turn off heat and stir in about 1/2 cup chopped dark chocolate or chocolate chips. Mix until melted and smoothly combines. Serve hot in a little pitcher. Voila! If you don't have the coffee just use chocolate and cream, it will still be super tasty.

You can find the original spicy fruity caramely upside-down cake recipe and learn the full story of the inglorious cake-dropping incident here.