Description
A luscious Chocolate Cherry Upside Down Cake combining rich cocoa-flavored cake with a sweet, tangy cherry topping baked at the bottom and flipped to reveal a stunning dessert perfect for any occasion.
Ingredients
Scale
Cherry Layer
- 2 cups fresh or frozen pitted cherries
- ⅓ cup sugar
- 1 tsp corn starch
Chocolate Cake Batter
- 1 cup sugar
- 1 cup all purpose flour
- ⅓ cup plus 1 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup soured milk
- ½ cup brewed black coffee
- ¼ cup vegetable oil
- ½ 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 cherries; allow frozen cherries to thaw for 20 minutes if used. Spread cherries evenly over the bottom of the pan.
- 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.
- Assemble and Bake: Pour the batter evenly over the cherries 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 before inverting onto a heatproof serving plate to reveal the cherry topping. Serve warm or cold with ice cream or freshly whipped cream.
Notes
- To sour milk, add 1 teaspoon of vinegar or lemon juice to ½ cup milk and stir; let stand for 5 minutes before using.
- For a chocolate ganache drizzle, heat 1/3 cup whipping cream until nearly boiling, pour over 2/3 cup chocolate chips, let stand 5 minutes, then stir until smooth.
- Using parchment paper helps the cake release easily from the pan.
- Allow frozen cherries to thaw and drain excess juices to prevent soggy cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
