Description
A decadent Chocolate Cherry Upside Down Cake featuring a luscious cherry layer topped with a moist chocolate cake, perfect for serving warm or cold 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 pitted cherries. If using frozen cherries, thaw for 20 minutes before using. Spread cherries evenly over bottom of prepared pan.
- Prepare the Chocolate Cake Batter: In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract. Beat with an electric mixer for 2 minutes until smooth.
- Assemble and Bake: Pour the batter slowly and 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: Allow the cake to cool in the pan for 5 minutes, then invert onto a heatproof 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 of milk and stir; let sit for a few minutes.
- For a chocolate ganache drizzle, heat 1/3 cup whipping cream to near boiling, pour over 2/3 cup chocolate chips, let stand for 5 minutes, then stir until smooth.
- Use fresh cherries when possible for best flavor, but frozen cherries work well if thawed properly.
- Ensure the pan is well greased and floured to prevent sticking when inverting the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
