Description
A delightful Chocolate Cherry Upside Down Cake featuring a rich chocolate batter baked over a sweet cherry layer, perfect served warm or cold with ice cream or whipped cream.
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 together sugar and corn starch, then toss with pitted cherries. If using frozen cherries, thaw for 20 minutes. Spread cherries evenly on the pan bottom.
- Make the Chocolate Cake Batter: In a mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract. Beat with an electric mixer for 2 minutes until well combined.
- Assemble and Bake: Pour the chocolate batter evenly over the cherry layer in the pan. Bake in a preheated oven 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. Then invert onto a heatproof serving plate so the cherry layer is on top. Serve warm or cold 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; let sit 5 minutes.
- For a chocolate ganache drizzle, heat ⅓ cup whipping cream to near boiling, pour over 2/3 cup chocolate chips, let stand 5 minutes, then stir until smooth.
- If using frozen cherries, thaw them to reduce excess moisture in the cake.
- You can use an 8×8 inch square baking dish as an alternative to the round pan.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
