Description
This decadent Chocolate Cherry Upside Down Cake combines luscious cherries with rich chocolate cake in a delightful upside-down presentation, perfect for serving warm with ice cream or whipped cream.
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 parchment paper. Blend sugar and corn starch, then toss with the pitted cherries. If using frozen cherries, thaw for 20 minutes before use. Spread cherries evenly over the pan bottom.
- Make the Chocolate Cake Batter: In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, salt, eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract. Beat with an electric mixer for 2 minutes until smooth and well incorporated.
- Assemble and Bake: Pour the chocolate batter evenly over the cherry layer in the prepared pan. Bake at 350 degrees F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 5 minutes, then invert onto a heat-proof serving plate. Serve warm or cold with ice cream or freshly whipped cream for an indulgent dessert experience.
Notes
- To sour the milk, add 1 teaspoon of vinegar or lemon juice to 1/2 cup of milk and stir. Let sit for 5 minutes before using.
- For a chocolate ganache drizzle, heat 1/3 cup whipping cream until almost boiling, pour over 1/3 cup chocolate chips, let stand 5 minutes, then stir until smooth.
- If using frozen cherries, thaw them completely to prevent excess moisture in the cake.
- You can substitute vegetable oil with canola oil or light olive oil for a similar texture.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
