Description
This Chocolate Cherry Upside Down Cake delivers a delightful pairing of flavors and textures. The rich, chocolatey base is soft and moist, complementing the layer of juicy cherries that form a beautiful topping when inverted. The cocoa cake batter, combined with a hint of coffee, enhances the depth of flavor, while the cherries add a fruity sweetness that balances the richness.
Ingredients
Scale
- For the Cherry Layer:
- 2 cups fresh or frozen pitted cherries
- 1/3 cup sugar
- 1 teaspoon cornstarch
- For the Chocolate Cake Batter:
- 1 cup sugar
- 1 cup all-purpose flour
- 1/3 cup + 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup soured milk (1/2 cup milk + 1 teaspoon vinegar or lemon juice)
- 1/2 cup brewed black coffee
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cherry Layer:
- Grease and flour a 9-inch round cake pan (at least 2 inches deep) and line the bottom with parchment paper. Alternatively, use an 8×8-inch square baking dish.
- In a bowl, blend together the sugar and cornstarch, then toss with the pitted cherries. If using frozen cherries, thaw them for about 20 minutes before using.
- Spread the cherry mixture evenly over the bottom of the prepared pan.
- Prepare the Chocolate Cake Batter:
- In a mixing bowl, combine all cake batter ingredients and beat with an electric mixer for 2 minutes until smooth.
- Slowly and evenly pour the batter over the cherries in the prepared pan.
- Bake the Cake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes before turning it out onto a heatproof serving plate.
- Serve:
- Serve the cake warm or cold, topped with a scoop of ice cream or a dollop of freshly whipped cream for extra indulgence.
- Optional Ganache Drizzle:
- For a ganache topping, heat 1/3 cup heavy cream until almost boiling, then pour over 2/3 cup chocolate chips. Let sit for 5 minutes, then stir until smooth and drizzle over the cooled cake.
Notes
- Sour the Milk: To make soured milk, add 1 teaspoon of vinegar or lemon juice to ½ cup milk and let it sit for a few minutes before using. This adds a slight tang and tenderness to the cake.
- Keep the Cherries Even: Make sure the cherries are spread in an even layer on the bottom of the pan to ensure even distribution when the cake is inverted.
- Inverting the Cake: Allow the cake to cool slightly before inverting to prevent it from breaking. Use a heatproof serving plate to catch any juice.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes