Description
This Chocolate Cherry Upside Down Cake combines a luscious layer of fresh or frozen cherries caramelized with sugar and corn starch beneath a rich, moist chocolate cake. Perfect for serving warm or chilled with ice cream or whipped cream, this dessert offers a delightful balance of tart fruit and deep chocolate flavor, baked to perfection in a single pan.
Ingredients
Scale
Cherry Layer
- 2 cups fresh or frozen pitted cherries
- 1/3 cup sugar
- 1 tsp corn starch
Chocolate Cake Batter
- 1 cup sugar
- 1 cup all purpose flour
- 1/3 cup plus 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup soured milk
- 1/2 cup brewed black coffee
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cherry Layer: Grease and flour a 9 inch round pan at least 2 inches deep and line the bottom with a round of parchment paper. You may also use an 8×8 inch square baking dish. Blend together the sugar and corn starch, then toss with the pitted cherries. If using frozen cherries, allow them to to thaw for about 20 minutes. Spread the cherry mixture evenly over the bottom of the prepared pan.
- Make the Chocolate Cake Batter: In a mixing bowl, combine sugar, all purpose flour, cocoa powder, baking powder, baking soda, salt, eggs, soured milk, brewed black coffee, vegetable oil, and vanilla extract. Beat with an electric mixer for 2 minutes until fully incorporated and smooth.
- Assemble and Bake: Pour the chocolate batter slowly and evenly over the cherries in the prepared cake pan. Bake the cake in a preheated oven at 350 degrees Fahrenheit for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 5 minutes, then invert it carefully onto a heat-proof serving plate. Serve warm or cold, optionally with ice cream or freshly whipped cream.
Notes
- To sour the milk, add 1 teaspoon of vinegar or lemon juice to 1/2 cup milk and stir; let sit for 5 minutes before use.
- For a chocolate ganache drizzle, heat 1/3 cup of whipping cream almost to boiling and pour over 2/3 cup chocolate chips. Let sit for 5 minutes then stir until smooth and drizzle over cooled cake.
- If using frozen cherries, ensure they are properly thawed and drained to prevent excess moisture.
- You can substitute vegetable oil with any neutral oil like canola or light olive oil.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 50 mg
