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Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake

Susan
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

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 8x8-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.