Description
A rich and moist Chocolate Cherry Upside Down Cake featuring a luscious layer of fresh or frozen cherries topped with a decadent chocolate cake batter, baked to perfection and served warm or cold.
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 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, toss with cherries, letting frozen cherries thaw for 20 minutes if used. Spread mixture evenly at bottom of pan.
- Make Chocolate Cake Batter: Combine sugar, flour, cocoa powder, baking powder, baking soda, salt, eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract in a bowl. Beat with an electric mixer for 2 minutes until smooth and uniform.
- Assemble and Bake: Pour batter evenly over cherry layer in pan. Bake at 350 degrees F for 35 minutes or until a toothpick comes out clean.
- Cool and Serve: Let cake cool in pan for 5 minutes, then invert onto a heatproof serving plate. Serve warm or chilled, complemented with ice cream or freshly whipped cream.
Notes
- To sour the milk, add 1 teaspoon of vinegar or lemon juice to ½ cup milk and stir.
- For a chocolate ganache drizzle, heat ⅓ cup whipping cream to almost boiling and pour over 2.3 cups chocolate chips; let stand 5 minutes then stir smooth.
- Use fresh cherries if available for best flavor, otherwise thaw frozen cherries completely before use.
- Ensure pan is well greased and floured to prevent sticking when inverting cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
