Chocolate Cherry Upside Down Cake
A delicious and elegant dessert that combines rich chocolate flavors with tart cherries, perfect for gatherings and cozy evenings.
Ingredients
Cherry Topping
- 1 cup cherries, pitted Fresh cherries are recommended, but frozen can be used if thawed and drained.
- 1/2 cup unsalted butter Should be softened properly for better creaming.
- 1 cup brown sugar Used in the brown sugar mixture.
Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar Used for creaming with eggs.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk Can be substituted with milk and vinegar/lemon juice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Melt the butter in a saucepan over low heat. Stir in the brown sugar and dissolve completely before removing from heat. Pour this mixture into your prepared cake pan.
- Evenly arrange the pitted cherries over the brown sugar mixture.
Baking
- In one mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the granulated sugar and eggs together until light and fluffy.
- Add the vanilla extract and buttermilk to the egg mixture, then slowly incorporate the dry ingredients. Mix until just combined—don't overdo it!
- Carefully pour the batter over the cherries in the pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before inverting onto a serving plate. Serve warm for the best experience.
Notes
For serving, consider adding a scoop of vanilla ice cream or a dollop of whipped cream on top. Store leftovers in an airtight container in the fridge for up to three days, or freeze individual slices tightly wrapped for later enjoyment.