Chocolate Cherry Upside Down Cake
A warm, comforting dessert featuring rich chocolate and sweet-tart cherries, this Chocolate Cherry Upside Down Cake is perfect for family gatherings and cozy evenings.
Ingredients
For the Cherry Topping
- 2 cups fresh or frozen pitted cherries If using frozen, allow to thaw and pat dry.
- 1/3 cup sugar For coating the cherries.
- 1 teaspoon corn starch
For the Cake Batter
- 1 cup sugar
- 1 cup all purpose flour
- 1/3 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup soured milk Can substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice.
- 1/2 cup brewed black coffee Can substitute with hot water.
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Grease and flour a 9 inch round pan that’s at least 2 inches deep and line the bottom with parchment paper.
- Blend together the sugar and corn starch, then toss the mixture with the pitted cherries until evenly coated.
- Spread the cherries evenly over the bottom of the prepared pan.
Making the Batter
- Combine all cake batter ingredients in a mixing bowl and beat with electric mixer for 2 minutes until shiny and thickened.
- Pour the batter slowly over the cherries in the prepared cake pan.
Baking
- Bake at 350°F for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 5 minutes before turning out onto a serving plate.
Serving
- Serve warm or cold with ice cream or whipped cream.
Notes
If using frozen cherries, ensure they are not too wet before adding. Fresh butter enhances flavor significantly. For a richer finish, dot with small bits of butter among the cherries.
Nutrition
Serving: 1gCalories: 270kcalCarbohydrates: 41gProtein: 3gFat: 10gSaturated Fat: 1.5gSodium: 240mgFiber: 1gSugar: 22g
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