To begin making Upside Down Choco Orange Cake Recipe, proceed with preparing the topping first. Melt the butter in a pan on medium heat, taking care to ensure that it does not burn. Add demerara sugar.

Let the mixture boil. Remove from heat after about 1 minute when it is caramelised.

Pour the mixture into round springform baking pan. Roll the pan to ensure that the mixture coats the bottom of the pan completely. Set it aside.

Sift all the dry ingredients: maida, wheat flour, baking powder and baking soda thrice. This ensures all ingredients are well mixed and aerated, resulting in a lighter cake. Add the orange zest and mix lightly.

Put butter and sugar together in a big bowl. With the help of a hand mixer, beat the sugar and white butter till light and fluffy.

Add 1 egg at a time to this bowl. Beat to incorporate the eggs into sugar butter mixture completely.

Now add the orange juice and beat till mixed. Keep aside.

Cut the oranges into thin slices.

Arrange the slices over the hardened bottom of the baking pan. Start from the centre and work outwards. Place the slices in circle – one overlapping the other till the whole pan bottom is covered with the slices. Topping is now ready.

Add dry and wet cake ingredients together and beat for a few seconds.

Coat the chocolate chips with maida and fold them in the cake dough. Coating them in flour helps the chocolate chips in keeping them from sinking to the bottom. Pour it over the orange slices in the baking pan.

Bake the cake in a pre-heated oven at 170 deg Celsius for 35-40 minutes. Insert a cake pin or a skewer in the middle of the cake and if the cake is baked well, the skewer will come out clean.

Remove the cake pan from oven once done.

Invert the cake over the cake dish when hot (Since it is difficult to remove the cake once it cools down. But if you use a springform cake pan, it's easier)

Serve Upside Down Choco Orange Cake Recipe with Maple Roasted Cinnamon Spiced Latte Recipe for teatime.